Chocolate Earthquake Cake 

Directions

Cake Base

1. Preheat oven to 350°F (179°C). Generously grease (2) 8 x 8 round cake pans.
2. In a medium bowl combined eggs, oil, water and vanilla.
3. Add Kinnikinnick Chocolate Cake Mix and pudding mix. Mix until combined.
4. Fold in white, milk and dark chocolate. Divide batter equally between cake pans.
5. Bake in preheated oven for 40 minutes.
6. Remove from oven and let cool for 10 minutes.
7. Invert pan and remove cake bases. Let cool completely before assembly. 
   

Simple Syrup  

1. Bring sugar and water to a boil, do not stir. Boil for 3 minutes.
2. Let cool completely.
3. Simple Syrup can be stored in the refrigerator for up to 3 weeks. 

Espresso Mascarpone Filling  

1. In a small bowl combine water and espresso powder. Set aside.
2. In a medium bowl combine icing sugar and cocoa powder. Set aside.
3. In a separate bowl mix butter until smooth. Add mascarpone and mix until smooth.
4. Slowly add in cocoa icing sugar mixture 1 cup at a time alternating with espresso water. Mix until smooth and incorporated.
5. Cover and set aside. Do not refrigerate.

Chocolate Buttercream Icing  

1. In a medium bowl combine icing sugar and cocoa powder. Set aside.
2. In a separate bowl mix butter until smooth.
3. Slowly add in cocoa icing sugar mixture 1 cup at a time alternating with milk. Mix until smooth and incorporated.
4. Cover and set aside. Do not refrigerate.

Ganache Drip (make prior to use/do not make ahead of time)

1. Heat cream over medium-low heat until it just comes to a boil.
2. Remove from heat and add chopped chocolate. Mix until chocolate is melted and mixture is smooth.
3. Cool slightly and place mixture in squeeze bottle or piping bag.

Assembly

Filling

1. Trim the top of each cake base using a serrated knife.
2. Cut each cake base into two layers for a total of 4 layers.
3. Place one cake base on an 8” cake board (bottom cake side down).
4. Spray cake base with Optional Simple Syrup. Spread a layer of Espresso Mascarpone Filling evenly on cake base. Repeat with next two layers.
5. Place top layer on (bottom side up). Do not spray with Simple Syrup. 

Crumb Coat 

1. Using Espresso Mascarpone Filling, fill edges of layers to create an even side. Using a large scraper, scrape off excess filling and smooth sides.
2. Cover the top of the cake with a thin layer of Espresso Mascarpone Filling. Using a pallet knife, smooth top (don’t use too much icing).
3. Add remaining Espresso Mascarpone Filling to the side of the cake and smooth using a large scraper.
4. Finish with the top of the cake using a pallet knife to create a smooth top.
5. Let crumb coat set in refrigerator for 20 minutes. 

Chocolate Buttercream Coat

1. Using Chocolate Buttercream Icing, place a dollop of icing on top and smooth working your way to the edges using a pallet knife.
2. Add a generous coat of icing on the side of the cake. Use a large scraper to scrape off excess from sides and create a smooth finish.
3. Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.
4. Place iced cake in the refrigerator for 20 minutes.
5. Place remaining Chocolate Buttercream Icing in a piping bag with a star tip. Use for decorating cake and attaching assorted chocolates or Chocolate KinniTOOS®.

Ganache Drip 

1. Prepare Ganache Drip. Let cool slightly in pot, then transfer to a squeeze bottle or piping bag.

2. To check that the Ganache Drip is cooled enough to drip slowly and stand up, test the drip on the lip of a glass bowl. Once Ganache Drip is at desired consistency pull cake from refrigerator.

3. Apply Ganache Drip using a squeeze bottle or piping bag in a continual motion. Start by applying Ganache Drip slightly in on cake top and continue creating a drip over the edge every couple of inches.
4. Once drip has set up slightly. Fill in top of cake with Ganache Drip, careful not to go over edge of cake. Use a pallet knife to smooth top. Work quickly as Ganache Drip with set up fast. 
   

Decorations

1. Create your own Chocolate Earthquake Cake using your favourite gluten-free chocolates or Kinnikinnick Chocolate KinniTOOS®.
   
2. Try adding KinniTOOS® Truffles - recipe available on this website.
3. Use remaining Chocolate Buttercream Icing to attach your design.
4. Use chocolate and cookies to create height.
5. Add decorations to the side and top of the cake to create your masterpiece.