The Chocolate Tsunami Cake is a luscious and indulgent dessert that promises a wave of chocolatey goodness in every bite. This cake is a celebration of all things chocolate, combining rich layers of moist chocolate cake, velvety chocolate ganache, and smooth chocolate mousse, creating a symphony of flavors and textures that is sure to delight even the most discerning chocolate lover.

The foundation of the Chocolate Tsunami Cake is the decadent chocolate cake layer. Made with high-quality cocoa powder and rich, melted chocolate, this cake layer is dense, moist, and intensely chocolatey, providing the perfect base for the rest of the cake.

Next comes the luxurious chocolate ganache layer. Made from a combination of heavy cream and semisweet chocolate, the ganache is smooth, glossy, and incredibly rich, adding a decadent element to the cake that is truly irresistible.

On top of the ganache layer sits the creamy chocolate mousse. Light and airy, yet intensely chocolatey, the mousse adds a delightful contrast in texture to the cake, making each bite a heavenly experience.

To finish, the Chocolate Tsunami Cake is often adorned with a generous drizzle of chocolate glaze or a sprinkling of cocoa powder, adding an extra layer of chocolatey goodness and a touch of elegance to this already decadent dessert.

In essence, the Chocolate Tsunami Cake is a celebration of chocolate in its purest and most indulgent form. With its rich, moist cake, velvety ganache, and creamy mousse, this cake is sure to impress and satisfy any chocolate lover’s cravings. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, the Chocolate Tsunami Cake is a true delight that is guaranteed to make any occasion feel special.


300g of flour

195g of sugar

210g of extra soft margarine

180gr of egg


6gr of pH

210g milk

2g of vanilla essence

Orange zest

For the filling:

300g of red fruit sweet

tsunami ganache

300g of milk cream

100g of chocolate

30g of extra soft margarine

For decoration:

15 cm of acetate

tape to decorate

Chunky Chocolate Chip Cookie

ponqué cones

Prepare the tsunami cake:

1. Cream the extra-smooth margarine with the sugar until it changes color and is smoother.

2. Sift the flour with the baking powder and add the orange zest.

3. Mix the eggs well with the milk. We recommend that the milk be warm or to the weather.

4. After that, gradually add the eggs, flour, milk and vanilla essence.

5. Beat for 2 more minutes until the batter is well incorporated.

6. Serve in 3 15 cm molds to make layers. Then, bake for 25 to 30 minutes at a temperature of 160°C.

7. Let cool and rest the ponqué.

8. Subsequently, match each layer, assemble the ponqué and fill with red fruits. This muffin is naked.

9. Cover the cake with the acetate. Make sure it’s well sealed and put it in the fridge.

Procedure for the tsunami ganache:

1. Heat the heavy cream and add to the chocolate.

Stir until smooth and add the extra soft margarine to give it shine and more flavor.

2. Book until it’s cold.

3. Take the cake out of the fridge and add the cold ganache, the cookie pieces and the cake crumbs.

4. Decorate with colored shades or glitter to taste.

5. Place the ribbon around the cake and you’re done.

6. Peel the tape and acetate upwards and live the tsunami cake experience.



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