The Ultimate Triple Chocolate Decadence
Ultra-moist layers, fudgy center, and a glossy hot fudge finish.
🛒 Ingredients List
For the Chocolate Sponge:
Dry: 1 ¾ cups all-purpose flour, 2 cups sugar, ¾ cup unsweetened cocoa, 1 ½ tsp baking soda, 1 ½ tsp baking powder, 1 tsp salt.
Wet: 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 tsp vanilla extract.
The Finisher: 1 cup boiling hot coffee (enhances the cocoa notes) or hot water.
For the Velvety Frosting:
1 cup softened unsalted butter, 1 ¼ cups unsweetened cocoa, 5 cups powdered sugar, ½ cup whole milk (add gradually), 2 tsp vanilla, and a pinch of salt.
For the Signature Hot Fudge Sauce:
1 cup heavy cream, ½ cup corn syrup, ¾ cup dark chocolate chips, ¼ cup unsweetened cocoa, ¼ cup sugar, 1 tsp vanilla.
👩🍳 Preparation Steps
1. Bake the Layers
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round pans.
Whisk the dry ingredients in a large bowl. Incorporate the eggs, buttermilk, oil, and vanilla until well combined.
Carefully stir in the hot coffee (the batter will be thin—this is the secret to moisture!).
Bake for 30–35 minutes. Let the cakes cool completely before frosting.
2. Whip the Frosting
Cream the butter until light. Slowly blend in the cocoa, powdered sugar, and salt while drizzling in the milk.
Whip until the texture is light, airy, and easy to spread.
3. Simmer the Hot Fudge
In a small saucepan, combine cream, corn syrup, cocoa, sugar, and chocolate chips.
Bring to a gentle boil, whisking constantly until the sauce is glossy and thick. Stir in the vanilla off the heat.
4. Assemble & Indulge
Stack the cake layers with a thick spread of frosting in between. Coat the entire cake and chill for 20 minutes to set.
To serve, pour the warm fudge sauce generously over a fresh slice.
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