Yesterday was my husband’s birthday, so I made my Chocolate Avalanche Cake for the celebration. The photo may not capture how tempting it really is, but this cake is rich, moist, and decadent.
This dessert features three chocolate layers filled with a lightly sweetened whipped cream blended with fresh strawberries, finished with a glossy chocolate fudge topping. The fudge is poured over the top so it cascades down the sides, coating the top while leaving windows that reveal the strawberry-studded interior.
I first enjoyed a version of this cake at The Bubble Room on Captiva Island, Florida, where the towering desserts stole the show. It took me years to develop a recipe that matched the one we loved, and my family agrees this version is a close match.
Chocolate Avalanche Cake
Yield: 12 servings
Prep Time: 40 minutes
Cook Time: 1 hour plus chill time
Total Time: 1 hour, 40 minutes
Ingredients:
- 1 cup sour cream
- 4 eggs
- ½ cup canola oil
- ½ cup water
- 1 box Devils Food cake mix (no pudding added)
- 3.4 oz package vanilla instant pudding mix
- 12 oz package semi‑sweet chocolate chips, melted
Cream Filling:
- 4 cups heavy cream
- ½ cup confectioners’ sugar
- 1 teaspoon pure vanilla
- 16 oz fresh strawberries, hulled and halved (reserve 6–8 whole for the top)
Fudge Icing:
Photo above uses this quantity. If you want to cover the entire cake more thickly, consider doubling the icing recipe.
- 1 stick butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla
- 1 pound powdered (confectioners’) sugar
Directions:
- Cake: Combine the sour cream, eggs, canola oil, water, cake mix, instant pudding mix, and melted chocolate chips until well blended. Pour into a Bundt pan coated with nonstick spray.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted near the center comes out clean.
- Cool completely while inverted on a rack, then refrigerate overnight to firm up for easier slicing.
- Using a serrated knife, slice the cake horizontally into three even layers. Set the layers aside for assembling.
- Cream Filling: In a chilled bowl, whip the heavy cream with the confectioners’ sugar and vanilla until stiff peaks form.
- Spread half of the whipped cream over the bottom cake layer. Arrange strawberry halves over the cream, cut side down.
- Top with the middle cake layer and spread most of the remaining whipped cream, leaving about ¼ cup for garnish. Add more strawberries, cut side down.
- Place the top cake layer over the filling.
- Fudge Icing: In a saucepan, combine the butter, cocoa powder, and milk. Bring to a gentle boil and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla. Gradually add the powdered sugar, sifting as you add it to prevent lumps, and mix until smooth.
- Pour the warm fudge icing over the top of the cake, allowing it to drip down the sides for the avalanche effect.
- Fill the center hole of the Bundt cake with the reserved whipped cream and arrange the reserved whole strawberries on top. For a decorative finish, pipe the whipped cream with a star tip before placing the strawberries.
- Refrigerate the assembled cake until ready to serve. Chilling helps the layers set and makes slicing cleaner.
Enjoy this show-stopping Chocolate Avalanche Cake for birthdays, holidays, or any special occasion—the combination of chocolate, whipped cream, and fresh strawberries always impresses guests.