2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
Pinch of salt

For the Chocolate Buttercream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup milk
2 teaspoons vanilla extract


Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.

Stir in the boiling water. The batter will be thin, but that’s okay.

Divide the batter evenly between the prepared pans.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

For the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.

Add the butter and a pinch of salt to the bowl. Stir until the chocolate and butter are melted and the mixture is smooth. Let the ganache cool slightly.

For the Chocolate Buttercream Frosting:

In a mixing bowl, beat the softened butter until creamy.

Add the powdered sugar and cocoa powder, and beat on low speed until combined.

Gradually add the milk and vanilla extract, and continue beating on medium-high speed until the frosting is light and fluffy.


Place one of the cooled cake layers on a serving platter.

Spread a layer of chocolate ganache on top of the cake layer.

Place the second cake layer on top of the ganache layer.

Frost the top and sides of the cake with the chocolate buttercream frosting.

Drizzle additional chocolate ganache over the top of the cake for a “tsunami” effect.

Decorate the cake with chocolate shavings, chocolate curls, or any other desired toppings.

Refrigerate the cake for at least an hour before serving to allow the flavors to meld.

Slice and enjoy the indulgent and decadent Chocolate Tsunami Cake!

Note: This cake is rich and luxurious, so a small slice goes a long way. It’s perfect for special occasions and chocolate lovers!

Leave a Reply

Your email address will not be published. Required fields are marked *