Chocolate Overload Explosion Cake: The Ultimate Decadent Dessert!

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the sugar, eggs, milk, oil, and vanilla extract. Mix until smooth.
Stir in the boiling water. The batter will be thin—this ensures a moist cake.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Assemble the Ice Cream Layer:

Line one of the same 9-inch pans with plastic wrap. Spread the softened chocolate ice cream evenly into the pan and freeze until solid (about 2–3 hours).
Make the Ganache:

Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
Pour the cream over the chocolate chips in a bowl. Let it sit for 2–3 minutes, then whisk until smooth and glossy. Set aside to cool slightly.
Assemble the Cake:

Place one cake layer on a serving plate. Spread a thin layer of ganache on top.
Gently remove the ice cream layer from the pan using the plastic wrap and place it on top of the cake.
Add the second cake layer on top of the ice cream. Pour the ganache over the entire cake, letting it drip down the sides for a dramatic effect.
Add the Explosion Toppings:

Immediately sprinkle the cake with mini chocolate chips, crushed Oreos, and chopped candy bars.
Drizzle chocolate sauce over the top for an extra chocolatey touch.
Chill and Serve:

Freeze the cake for at least 1 hour to set everything. Slice and serve with extra chocolate sauce or whipped cream for the ultimate indulgence!
Serving and Storage Tips: