Chocolate Avalanche Birthday Cake

Yesterday was my husbands birthday so I decided to make him my Chocolate Avalanche Cake. Although the photo may not look so appetizing it’s quite scrumptuous.

It’s a chocolate 3 layer cake with a whippped cream filling laced with fresh strawberries and covered with a rich chocolate fudge topping.

The fudge is drizzled over the top of the cake so that it just runs down the sides covering the top completely but leaving open spaces on the sides to view the interior.

I got the idea of making this cake from a place called The Bubble Rooom that we use to go to on Captiva Island, Florida when our kids were younger. They have incredible mile high desserts. The food is just ok but the desserts are to die for.

It took me years to come up with a recipe that matched the cake that we loved best. We have all been very happy with the results. My family agrees it’s a dead ringer for the Bubble Room version.

Chocolate Avalanche Cake

My Chocolate Avalanche Cake is a show stopping cake and a chocolate lovers dream!


  • 1 cup sour cream
  • 4 eggs
  • ½ cup canola oil
  • ½ cup water
  • 1 box Devils Food Cake Mix (no pudding added)
  • 3.4oz. Package of Vanilla Instant Pudding mix
  • 12 oz. package semi-sweet chocolate chips, melted
Cream Filling:
  • 4 cups heavy cream
  • ½ cup confectioners’ sugar
  • 1 teaspoon pure vanilla
  • 16 oz. container of fresh strawberries, hulled and cut in half, reserving about 6-8 for the top of the cake.
Fudge Icing:  Photo above uses this recipe. However, if you want to totally cover the cake with icing I suggest doubling this.
  • 1 stick butter
  • 4 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 tsp. vanilla
  • 1 pound box Powdered (Confectioners) Sugar


  1. Cake: Mix all together and pour in Bundt pan that has been sprayed with non-stick spray
  2. Bake in the Bundt pan for 1 hour at 350 degrees
  3. Let cool completely inverted on a rack – then refrigerate overnight.
  4. With a serrated knife divide the cake in thirds by slicing horizontally through 2 layers. Set aside for filling.
  5. Cream Filling: In a bowl, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form.
  6. Spread half of the cream filling over the bottom of the first layer then top with strawberry halves, cut side down.
  7. Place the next layer of cake on top of strawberries and cover all but ¼ cup with the cream filling adding remaining strawberries cut side down.
  8. Cover with the top layer of the cake…..
  9. Fudge Icing: Combine these 3 ingredients in a sauce pan and bring to a boil for 2 minutes.
  10. Remove from heat and add vanilla and powdered sugar (best to sift sugar while adding to avoid clumps).
  11. Blend together.
  12. Pour fudge icing over cake.
  13. Fill the hole in the center of the Bundt cake with remaining whipped cream and reserved strawberries. For a more decorative look use a small star tip on a pastry bag and pipe the cream attractively then adding the reserved strawberries.
  14. This cake can be refrigerated until ready to serve.
Now that you’re cake is completed, you’ll have a show stopping dessert to serve for birthdays, the holidays, or a special celebration, that everyone will love and you’ll be proud of! Enjoy!

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  1. We went to the Bubble Room, years ago – lots of fun! Cake looks spectacular – may I have a piece? Please??? LOL

  2. Its such a treat to replicate a food memory. Great job! I can only imagine how scrumptious it must taste. Who doesn’t love chocolate?
    Only seriously disturbed peeps. Thanks for sharing the hubz birthday.

  3. It was fun to finally duplicate it. It was as delcious as we remembered AmyRuth.

    I would have loved to share the cake with you Maria because it’s so large. I took the rest of it over to my moms who was having family over and we finished it off. If I left it in our home we would have been rolling out of the house.

  4. OMG!! Vicki…that looks absolutely wonderful…i can taste the chocolate through your photo. I want some!!

  5. I wish you had said something sooner Dee, it’s all gone now. I would have saved you a piece.

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