3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. corn syrup
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract
2 cups semi-sweet chocolate chips
1/4 cup vegetable oil
semi-sweet, bittersweet or dark chocolate chips for the sides of the cake
assorted chocolate candies for the top of the cake (optional)
1. Preheat oven to 350 F degrees. Grease and dust two 9-inch cake pans with flour. Set aside.
2. Sift together flour, sugar, cocoa powder, baking soda and salt.
3. In a separate mixing bowl, combine milk, butter, corn syrup and vanilla extract.
4. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.
5. Fold in the semi-sweet chocolate chips.
6. Pour batter into prepared cake pans and bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.
1. In a large mixing bowl, sift together powdered sugar and cocoa powder.
2. Add the butter, milk and vanilla extract.
3. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
1. Place the first cake layer on a plate or cake circle. Spread an even layer of frosting. Place the second cake layer on top of the frosting.
2. Cover the sides and top of the cake with frosting.
3. Cover the sides of the cake with chocolate chips and cover the top with assorted chocolate candies.
4. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
NOTES: I didn't use all the drizzle. I found half of it was more than enough. You can mess around with what you want to add on top, too. Also, because of all the handling, the chocolate chips get soft when you're decorating so refrigerate them ahead of time to keep them firm.