Chocolate Wasted Cake Recipe

I’m a bit of a chocolate-cake connoisseur. I’ve made a few and had a few, and basically, that qualifies me to have feelings about chocolate cake recipes. When I first saw this baby on Pinterest, my jaw dropped open.

Picture of a multi-tier chocolate cake covered in chocolate chips, candy bars, and drizzled chocolate
Image courtesy of Art of Dessert

This recipe is based on the one at Art of Dessert. You take a recipe for a solid chocolate cake, you add a little raspberry liqueur (or whichever liqueur you have handy that sounds good), you spread some homemade chocolate buttercream over it, smoosh on some chocolate chips and candy bars, and top it all off with drizzled chocolate.

At first, I worried over the stability of the cake within this masterpiece. To hold up under the weight, the cake could not be too moist. It needed to hold its own. So, although I was tempted to make my own time-honored recipe for chocolate cake, I ultimately opted to go with the one off the website. I was not disappointed. Not only did this cake bear the weight of all that chocolate like a champ, but it tasted pretty damn good, too.

Chocolate Wasted Cake Recipe

Based on Art of Dessert’s Chocolate Wasted Cake recipe.


  • 3 cups all-purpose flour
  • 2 1/2 cups sugar (I used coconut sugar)
  • 1 cup cocoa powder, unsweetened
  • 2 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 2 cups milk, warmed
  • 1 cup butter, melted
  • 4 tsp honey
  • 2 tsp vanilla extract
  • 1/2 cup mini chocolate chips (regular will work in a pinch)


  • 4 cups powdered sugar, sifted
  • 1 cup cocoa powder, unsweetened
  • 1/2 cup butter, softened and at room temperature
  • 1/3 to 1/2 cup whole milk, room temperature
  • 1 1/2 tsp vanilla extract
  • pinch of baking soda


  • 9-inch cardboard cake round
  • Liqueur for drizzling (raspberry, Kahlua, chocolate)
  • 2 cups chocolate chips for melting and drizzling
  • Tons of chocolate chips (I used half 60% cacao and half semi-sweet) for the sides of the cake
  • 2 to 3 tbsp vegetable oil
  • Lots of party-size or bite-size chocolate candies for the top (Heath, Twix, Milky Way, M&Ms, etc.)
  1. Cakes. Preheat oven to 350° F. Grease (butter, lard, or cooking spray) and dust two 9-inch cake pans or three 8-inch cake pans with cocoa powder or flour. You may also cut parchment-paper circles to put in the pan bottoms and then grease and dust on top of those, if you are worried about sticking. Set aside. Sift together the flour, sugar, cocoa powder, baking soda, and salt in a medium-size bowl. In a large mixing bowl (the one in your Kitchenaid will do!), combine milk, butter, honey, and vanilla extract. Mix until combined. Gradually add the dry ingredients to the wet and mix until just combined (do not over-mix!). Using a spatula or a large spoon, fold in the 1/2 cup of mini chocolate chips. Pour batter into prepared cake pans. Bake for 30 ““ 45 minutes, or until a toothpick inserted into the center comes out clean, or until the cake feel firm when you lightly press the top. Remove cakes from oven and allow to cool at least 10 minutes before removing from the cake pans. Set cakes on a wire rack to cool completely before decorating.
  2. Frosting. In a large mixing bowl (or the bowl of your stand mixer), sift together powdered sugar and cocoa powder. Add the butter, 1/3 cup milk, vanilla extract, and pinch of baking soda. Using a mixer, mix at a low speed until everything is combined. Increase speed and beat until light and fluffy. You may add additional milk until the frosting has your desired consistency. Refrigerate until needed.
  3. Once cakes have cooled, level them (may not be necessary, but sometimes is) by cutting off a thin layer along the top, bottom, or both. Set the first cake on the cake round. Generously drizzle liqueur over the top and wait for it the sink in. Spread a layer of frosting over the top, place the next cake, and repeat. Once you have stacked all of your cakes, smooth a generous layer of frosting over the top and sides of the cake, until everything is nicely covered. Place a wire rack over a sheet of foil or plastic wrap, and then set your cake (with its cake board) atop the wire rack. Take a handful of chocolate chips and gently press it against the side of the cake. Many of them will fall, but many will stick, as well. Repeat until the sides (not the top!) of the cake are completely covered in chocolate chips. Take your bite-sized candies and lay them over the top of your cake in whatever order and thickness just feels right. Take your 2 cups of reserved chocolate chips and mix in 2 or 3 tbsp of vegetable oil and melt in the microwave or over a double boiler. Once chocolate has melted and is smooth, drizzle it over the top, allowing some to drip down the sides, too. Drizzle as much chocolate as feels appropriate.
  4. Place cake in refrigerator until everything has hardened, then place in a cake carrier or cover with plastic wrap and return to refrigerator until it’s time to eat. Prepare to be the most popular person ever.

If you can forgive the blurriness, here’s what mine looked like right after I finished drizzling; I used two 9-inch cake pans:

Image of a chocolate cake covered in chocolate chips, candy, and drizzled chocolate
It's only blurry because of all the trembling and salivating I'm doing behind the camera

By Michelle Miller

Michelle Miller is a twenty-something blogger, cook, freelance writer and editor living in Seattle, Washington. She’s a feminist trying ever-so-hard to embrace her spaces, conventional or not. She looks forward to numerous bad hair days, burnt cremes, a soapbox or two, and maybe (just maybe) a yellow polka-dot bikini in the years ahead.

16 replies on “Chocolate Wasted Cake Recipe”

Oh my goodness. Just…wow. You’re killing me here. I mean, I’m sitting in class with no means of nomming this, but I can’t stop looking at it. This is so going to be Boyfriend’s birthday cake next month, if I can wait that long to try it.

If your boyfriend is anything like the guests who saw this cake, his eyes will go wide and there will be much gasping and gaping.

I was gasping and gaping while making this thing.

I had to eat bits of chocolate along the way just to keep myself from faceplanting into it.

I think jaw-dropping might be the norm, because that’s exactly what my jaw did when this page loaded. My god that looks intense. I need to figure out when to make that for. I would also need to stock up on a gallon of milk per person eating this.

Yes, milk is key. We had both milk and coffee on hand for consuming this behemoth, and milk was the winner by far. This is not the sort of sweet that coffee can cut. It’s not polite about its sugar content. It needs the salt-of-the-earth milk to punch it down and keep it in line.

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