That looks like an amazingly fun and decadent chocolate candy cake! Based on the image, it's a chocolate cake decorated with various chocolate candies.
Here's a recipe for a similarly decorated Chocolate Candy Explosion Cake.
Chocolate Candy Explosion Cake
Ingredients
For the Chocolate Cake
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
For the Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/4 cup milk (or cream)
1 teaspoon vanilla extract
Pinch of salt
For Decoration
Around 20-25 Kinder Bueno bars (or similar chocolate wafer bars)
Around 20-30 Ferrero Rocher chocolates (or similar chocolate hazelnut spheres)
Around 15-20 mini Reese's Peanut Butter Cups (or similar chocolate candy pieces)
Preparation Steps
* Make the Chocolate Cake: Preheat oven to 350°F (175^\circC). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot water (the batter will be thin). Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
* Make the Chocolate Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add half of the powdered sugar, beating until smooth. Add the cocoa powder and beat until combined. Gradually add the remaining powdered sugar, then the milk, vanilla extract, and salt. Beat on high speed until light and fluffy. If the frosting is too thick, add more milk a tablespoon at a time; if too thin, add more powdered sugar.
* Assemble the Cake: Once the cake layers are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous layer of chocolate buttercream on top. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining chocolate buttercream.
* Decorate the Cake: Break the Kinder Bueno bars (or similar bars) in half. Press them gently around the sides of the cake, with the cut side facing up, creating a chocolate "fence" around the entire cake. Arrange the Ferrero Rocher chocolates and mini Reese's Peanut Butter Cups (or other chosen candies) on top of the cake, piling them up in the center to create an abundant "explosion" effect.
* Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to help the frosting and decorations set.
Keywords and Hashtags
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