Chocolate Cake Bomb

A fun twist on the traditional hot chocolate bomb! This dessert features a chocolate sphere stuffed with rich gluten-free chocolate cake with Skor bits, covered with a warm gingerbread sauce to create a dramatic melt. 

Thanks to Meg and Stacey at Cut Cooking for another amazing chocolate recipe.

Ingredients

Cake

  • 1 cup regular flour, or Cut Cooking gluten-free flour blend
  • 1 cup white sugar
  • ½ cup cocoa powder
  • 1 egg
  • ½ cup buttermilk (substitution: if you don’t have this on hand: you can substitute by simply adding 1 tbsp vinegar  to ½ cup whole milk, stir well and add to cake batter)
  • ½ cup HOT water
  • ¼ cup olive oil
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • ¼ tsp salt 

Cake Filling for Chocolate Cake Bomb

  • Use 3/4 of the baked and cooled cake, crumbled into large pieces
  • 1 cup Skor toffee bits 
  • ½ can Sweetened Condensed Milk 

 Chocolate Cake Bomb Shell

  • 10 oz Cococo couverture chocolate (your choice of milk, dark, white), chopped in small pieces 
  • silicone sphere or chocolate bomb moulds (available from baking or craft supply stores like Michaels, or online at Amazon)

 Gingerbread Sauce

  • ¼ cup butter  
  • 1/2 cup brown sugar 
  • 1/2 cup sweetened condensed milk
  • 1/4 cup molasses 
  • 1 tsp cinnamon 
  • 1 tsp ginger

Directions

Prepare Cake

  1. Preheat oven to 350°F
  2. Using an electric mixer, prepare cake. Combining everything into large mixing bowl. Stir.
  3. Pour batter into greased loaf pan.
  4. Bake for 40-45 min. Insert toothpick into cake, if comes out clean, cake is ready!
  5. Remove from oven and let fully cool.
Prepare chocolate shells
  1. Using a double boiler, temper chocolate. If using semisweet 32° C, milk chocolate to 30° C, white chocolate 29° C.
  2. Using silicone moulds, pour 1-2 tbsp. into each cup. Using a spoon, spread or pull chocolate to all sides covering the chocolate evenly throughout.
  3. Invert the entire mould on a cooling rack to let chocolate fully harden and to avoid settling on the bottom of each sphere.
  4. When fully cooled, remove from mould.
Prepare cake bomb filling
  1. When cake has cooled, crumble 3/4 in large piece into a large bowl.
  2. Add Condensed Milk and Skor bits. Stir to combine.
Make your cake bomb - with option to make your bomb into an "ornament"
  1. Fill each chocolate half with cake bomb filling - use approximately 1-2 tbsp. into each half sphere or “cup”.
  2. Optional: If making a chocolate bomb “ornament”: 1) break the hooked top off of a candy cane. 2) Using a warmed knife, cut indents into one half-sphere moulds so that the top edge of the candy cane sits flush with outer edge of the half-sphere.
  3. Warm a frying pan over low to medium heat. Work with 2 half-spheres at a time. Holding the pan vertically, briefly touch the flat edge of the first chocolate half-sphere against the warm pan to soften and slightly and melt the edges. Do the same with the second half=sphere.
  4. Touch the heated half-spheres together — the melted chocolate "glues" them together to create a full sphere. Hold together briefly until they set. Let sit on a counter to fully cool.
Prepare Gingerbread sauce
  1. Using a medium sized saucepan on low heat, combine all ingredients. Stir well.
  2. Bring all ingredients to a slow boil. 
  3. Remove from heat.
Put it all together
  1. Place completed cake bomb in small bowl.
  2. Pour 2 tbsp. of hot gingerbread sauce over the bomb and watch the chocolate sphere melt.
  3. Dig in!

     

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