If you’re sick of plain old cakes, with their boring frosting and iced flowers on top, then you need to get a little crazy with your cake design. And what better way to do that than with this crazy chocolate cake. This cake might start out looking pretty average, but in no time at all things start to get a little out of control – in the best way possible! After all, you can never get TOO out of control when it comes to chocolate. Whether you’re crazy for chocolate or crazy for beautiful design, this unique chocolate cake is your wildest dreams come true.
The cool thing about this design is that there’s a lot of room for shortcuts. For instance, feel free to start with a store bought cake rather than baking one from scratch. You obviously want the cake to taste as good as it’s going to look, but this is definitely an instance where the design takes precedence. So what’s underneath doesn’t matter all that much.
If you’re a baking fiend, though, and NOT baking your own cake would cause a nervous breakdown, then by all means, please bake from scratch! It’ll probably taste a million times better than a store bought cake, anyways, and we commend you.anyone can pull off this decoration – that’s a crazy little secret you’ll keep to yourself.
What do you think of this funky, geometric cake design? Share your thoughts in the comments section below.
Crazy Chocolate Cake
- 3 layers of cake (can substitute for one store bought cake)
- Chocolate chips
- White chocolate chips
- Parchment paper
- Revolving cake stand
- Smaller cookie cutter or cap
- Start by compiling your cake base. Skip this step if you’re using a store bought cake. If you’re baking your own cake, layer three cakes with a layer of frosting in between. Frost all three layers and smooth it down. Let the cake chill for 10 minutes.
- In two bowls, put your regular chocolate chips and your white chocolate chips, separated. Melt the regular chips first by microwaving them at 30 seconds and then 20 seconds, stirring thoroughly between each round. Add some additional chips and stir those in for consistency.
- Lay out a sheet of parchment paper. Pour out your melted regular chocolate and spread it out with a spatula. Let chill for 10 minutes.
- After 10 minutes, take your chocolate out of the fridge. Using a knife, cut a parallel pattern going both ways across the chocolate. Let chill for an additional 20 minutes.
- After 20 minutes, you should be able to pop the chocolate off the paper in geometrically-shaped pieces. Peel them off the paper and pile them into a bowl; feel free to break some into smaller pieces if you’d like.
- Repeat steps 2-5 with your white chocolate.
- With your remaining regular and white chocolate, combine them on a sheet of parchment paper to create pieces with a marbled affect. We suggest drizzling some white chocolate over the top of this marbled chocolate for extra depth. Repeat steps 3-5.
- When your marbled chocolate is ready to be peeled off the parchment paper, use a small cookie cutter or cap of some sort to cut out some round pieces, as well.
- Add more frosting to the entire outside of your cake, including the top.
- Start to place your pieces of chocolate around the circumference and on the top of the cake, mixing the dark, white, and mixed pieces for a cool, crazy look.