Choco Supernova Cake

Creamy, decadent, and ridiculously chocolatey — that’s the Choco Supernova Cake in a bite. This dessert brings together rich chocolate cake layers, a frozen chocolate ice cream core, glossy ganache, and crunchy candy toppings for a show-stopping finish that’s as fun to make as it is to eat. Fun fact: combining a frozen ice cream layer inside a cake is a retro trick that feels fancy but is surprisingly easy — it also keeps every slice perfectly chilled and dreamy.

This recipe stands out because it’s approachable, quick to assemble, and crowd-pleasing. If you want a dramatic chocolate centerpiece without complicated techniques, this is it. For more chocolate inspiration, check the complete Choco Supernova Cake recipe on the blog — or try a quick bite from our donut series later. Ready your spatula and freezer; you’re about to make a dessert everyone will remember.

What is Choco Supernova Cake?

Why call it Choco Supernova Cake? Imagine an explosion of chocolate flavors and textures — moist layers, a frozen chocolate comet center, molten ganache lava, and a meteor shower of candies on top. Sounds dramatic, right? Who wouldn’t want to try a cake that promises to be both theatrical and comforting? Is it named because it lights up faces at parties, or maybe because the first bite feels like a delightful shock of chocolate? Either way, it proves the old kitchen adage: “the way to a man’s heart is through his stomach.” Give it a try and see if this chocolate supernova doesn’t win over everyone at the table.

Why You’ll Love This

• Drama and Ease: The main highlight is the contrast — hot ganache dripping over cake and a cold ice cream center. It’s a texture and temperature party in every forkful.
• Budget-Friendly Indulgence: Making this at home saves money compared to bakery versions while allowing you to customize toppings and chocolate intensity. You can swap candies or chips for pantry staples without losing the wow factor.
• Flavor Layers: Rich cocoa in the cake, creamy chocolate ice cream, glossy ganache, and crunchy Oreos and candy create balanced complexity that hits sweet, bitter, and textural notes.

If you enjoy dense chocolate desserts like a chocolate mousse cake, this is a more substantial, shareable alternative. Feeling inspired? You might also like our lighter, quick-bake treats such as the Cake Donuts with Chocolate Glaze for a snackable chocoholic fix.

Make it this weekend — your friends and family will be thrilled.

How to Make:

Quick Overview

This cake is straightforward: a simple chocolate cake batter bakes up moist and tender, a frozen ice cream disk forms the center, and a hot ganache seals everything together for glossy decadence. Prep is mostly hands-off once the ice cream is freezing. Expect about 20 minutes active prep, 35 minutes bake time, and several hours including freezing. The standout element is the frozen chocolate ice cream layer — it keeps each slice cool and adds a creamy center that contrasts amazingly with the soft cake and warm ganache.

Approximate times:

• Active prep: 20 minutes
• Bake time: 30–35 minutes
• Ice cream freeze: 2–3 hours
• Final chill to set: 1 hour

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 pint chocolate ice cream, softened slightly for spreading
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 cup mini chocolate chips for topping
• 1 cup crushed Oreos for topping
• 1/2 cup chopped chocolate candy bars (like Snickers or Twix), chopped into small pieces
• Chocolate sauce for drizzling, store-bought or homemade

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl so there are no lumps.
2. In a large bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and pale. Gradually stir in the dry sifted ingredients until just combined.
3. Carefully stir in 1 cup of boiling water — the batter will be thin, which yields a super moist cake. Divide the batter evenly between the two prepared pans.
4. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans, then remove and set aside at room temperature.
5. Line a 9-inch pan with plastic wrap. Spread the slightly softened chocolate ice cream evenly into the pan, smoothing the top. Freeze until solid, about 2–3 hours.
6. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a bowl. Let sit 2–3 minutes, then whisk until smooth and glossy. Allow to cool slightly so it’s pourable but not too hot.
7. To assemble, place one cake layer on a serving plate. Spread a thin layer of ganache over the top to act as glue. Remove the ice cream disk from its pan using the plastic wrap and gently place it on top of the first cake layer.
8. Add the second cake layer on top of the ice cream. Pour the remaining ganache over the cake, letting it drip down the sides. Quickly scatter mini chocolate chips, crushed Oreos, and chopped candy bars over the warm ganache.
9. Drizzle with extra chocolate sauce if desired, then freeze the assembled cake for at least 1 hour to set everything. When ready to serve, slice with a sharp knife (running it under hot water and wiping between cuts helps get cleaner slices). Serve with extra chocolate sauce or whipped cream.

What to Serve With

• A light berry salad or fresh raspberries to cut the richness
• A scoop of vanilla or salted caramel ice cream for extra creaminess
• Coffee or espresso to balance the sweetness
• Whipped cream or mascarpone dollops for a silky contrast
• Glasses of cold milk or a simple milkshake for a nostalgic pairing

Top Tips for Perfecting

• Ingredient swaps: Use buttermilk instead of whole milk for a slightly tangier crumb. You can substitute dark chocolate chips for semi-sweet for deeper flavor.
• Timing: Freeze the ice cream layer overnight if you have time — it’s easier to handle and slices cleaner.
• Ganache texture: Don’t overheat the cream; simmer only. If ganache is too thick, warm it gently; if too thin, let it cool to thicken before pouring.
• Common mistakes: Don’t assemble while the ganache is piping hot or it will melt the ice cream layer. Also, make sure cakes are completely cool before stacking to avoid slippage.
• Presentation: Press some crushed Oreos into the sides for a rustic look, or pipe whipped cream rosettes for a polished finish.

For more creative chocolate ideas, consider pairing small portions of this cake with other quick chocolate treats like our Cake Donuts with Chocolate Glaze.

Storing and Reheating Tips

• Refrigeration: Keep leftovers tightly wrapped or in an airtight container in the refrigerator for up to 3 days. Because of the ice cream layer, the cake is best served cold.
• Freezing: This cake freezes very well. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator for a few hours before serving.
• Reheating: Avoid microwaving the whole cake. If you prefer a slightly softer center, remove a slice and let it sit at room temperature for 5–10 minutes, or warm briefly (5–8 seconds) in the microwave just to take the chill off — be cautious not to melt the ice cream layer.

FAQs

What kind of ice cream can I use for the center?
Chocolate ice cream is recommended for maximum chocolate impact, but you can use coffee, caramel, or even cookies and cream for a different twist. Make sure it’s slightly softened for spreading, then refrozen solid.

Can I make this cake ahead of time?
Yes — assemble and freeze it up to one week ahead. Store it well wrapped and defrost in the refrigerator a few hours before serving for best texture.

How do I get clean slices with the frozen center?
Run a sharp knife under hot water, wipe it dry, then slice. Repeat between cuts for neater slices because the ganache and ice cream can stick.

Can I make this gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend and verify all other ingredients (like Oreos or candies) are gluten-free. Texture may vary slightly.

What if my ganache is grainy or separated?
If ganache looks grainy from overheating, whisk in a small spoonful of warm cream or melt it gently over a double boiler while stirring until smooth. Avoid boiling the cream initially.

Conclusion

This Choco Supernova Cake is worth every minute of prep: it’s showy yet simple, indulgent but straightforward, and perfect for celebrations or a special weekend dessert. It combines easy cake batter, a frozen ice cream surprise, and glossy ganache to create a multi-textured chocolate experience that’s as fun to serve as it is to eat. If you want the full recipe details and a quick shopping checklist, visit Choco Supernova Cake – The Ultimate Chocolate Explosion for the original inspiration and tips. Go on — make a supernova in your kitchen and share the slices with people you love.