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
- 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
- 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.
- 1 stick butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 tsp. vanilla
- 1 pound box Powdered (Confectioners) Sugar
- Cake: Mix all together and pour in Bundt pan that has been sprayed with non-stick spray
- Bake in the Bundt pan for 1 hour at 350 degrees
- Let cool completely inverted on a rack – then refrigerate overnight.
- With a serrated knife divide the cake in thirds by slicing horizontally through 2 layers. Set aside for filling.
- Cream Filling: In a bowl, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form.
- Spread half of the cream filling over the bottom of the first layer then top with strawberry halves, cut side down.
- 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.
- Cover with the top layer of the cake…..
- Fudge Icing: Combine these 3 ingredients in a sauce pan and bring to a boil for 2 minutes.
- Remove from heat and add vanilla and powdered sugar (best to sift sugar while adding to avoid clumps).
- Blend together.
- Pour fudge icing over cake.
- 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.
- This cake can be refrigerated until ready to serve.