Homemade Chocolate Tsunami Cake

When it comes to desserts, there’s one thing that’s universally adored – chocolate. The rich, velvety, and indulgent flavor of chocolate has the power to uplift our spirits and satisfy our sweet cravings like nothing else. If you’re a chocolate enthusiast, then you’re in for a treat. Today, we’re going to delve into the delightful world of a homemade Chocolate Tsunami Cake.

Crafting Your Chocolate Tsunami Cake

Ingredients You’ll Need:

To start your chocolate adventure, gather the following ingredients:

  • 300g of flour
  • 195g of sugar
  • 210g of extra soft margarine
  • 180g of eggs
  • 6g of baking powder
  • 210g of milk
  • 2g of vanilla essence
  • A touch of 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 acetate
  • Decorative tape
  • Chunky Chocolate Chip Cookies
  • Ponqu cones

Let’s Get Baking:

  1. Begin by creaming the extra soft margarine with sugar until it becomes smooth and light in color.
  2. Sift the flour with baking powder and add a touch of orange zest to infuse a subtle citrus note.
  3. In a separate bowl, mix the eggs well with warm milk and vanilla essence.
  4. Gradually add the eggs, flour, milk, and vanilla essence mixture to the creamy margarine and sugar blend. Beat for an additional 2 minutes until the batter is well incorporated.
  5. Now, divide the batter into 3 15 cm molds to create layers and bake them at 160°C for approximately 25 to 30 minutes. Keep an eye on them, as baking times may vary.
  6. Once the ponqu layers are baked to perfection, allow them to cool and rest.
  7. Match each layer and assemble the ponqu, generously filling it with the luscious red fruits. Embrace the naked cake trend for an elegant finish.
  8. Cover the cake with the acetate, ensuring a tight seal, and place it in the refrigerator to set.

Crafting the Tsunami Ganache

Tsunami Ganache Recipe:

  1. Heat up the heavy cream and add it to the chocolate. Stir until the mixture turns smooth and irresistible.
  2. For that extra shine and flavor, incorporate a bit of extra soft margarine into the ganache.
  3. Allow the ganache to cool to a palatable temperature.

Assembling Your Masterpiece

Assemble the Cake:

  1. Retrieve your cake from the refrigerator and generously layer it with the cooled tsunami ganache. Don’t forget to add in delectable chunks of chocolate chip cookies and some cake crumbs for that added texture and flavor.
  2. The final decoration is where you can let your creativity shine. Consider adding colored shades or edible glitter to suit your taste.
  3. For the pièce de résistance, wrap a ribbon around the cake, giving it that perfect finishing touch.
  4. Now, it’s time for the grand reveal! Unleash the tsunami cake experience by gently peeling the tape and acetate upwards, revealing the stunning layers and tantalizing fillings.


In the realm of desserts, the Chocolate Tsunami Cake stands as a testament to the sheer delight that chocolate can bring. With its layers of moist cake, fruity filling, and decadent ganache, this dessert is a true showstopper at any gathering. So, don your apron, gather your ingredients, and embark on a journey of pure chocolate bliss.


1. Can I use dark chocolate instead of milk chocolate for the ganache?

Absolutely! Dark chocolate can bring a deeper, more intense flavor to your ganache, making it a great alternative.

2. Is it necessary to use acetate for covering the cake?

While acetate provides a clean and professional finish, you can also use parchment paper if you don’t have acetate on hand.

3. Can I substitute the red fruit sweet with fresh berries?

Yes, you can opt for fresh berries as a filling for a delightful burst of natural fruitiness.

4. How long can I store the Chocolate Tsunami Cake in the refrigerator?

This cake can be refrigerated for up to 3-4 days, ensuring it’s well-covered to preserve its freshness.

5. Can I make smaller individual servings of this cake instead of one large cake?

Certainly! You can create mini versions of this cake by using smaller molds or cupcake tins for individual servings. Adjust the baking time accordingly.

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