Triple Chocolate Vanilla Cream Fudge Slice Cake

Triple Chocolate Vanilla Cream Fudge Slice Cake

Ingredients:

• For the chocolate cake:

• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee

• For the vanilla cream layer:

• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• 1½ tsp vanilla extract
• 1 cup cold heavy cream
• Pinch of salt

• For the thick chocolate fudge filling:

• 10 oz semisweet chocolate, finely chopped
• ¾ cup heavy cream
• 4 tbsp unsalted butter
• ¾ cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

• For the glossy chocolate ganache:

• 8 oz semisweet chocolate, chopped
• ¾ cup heavy cream
• 1 tbsp unsalted butter

• For the crunchy topping:

• ½ cup mini chocolate chips
• ½ cup finely chopped dark chocolate
• ¼ cup chocolate cookie crumbs

Instructions;

                    Preheat the oven to 350°F (175°C). Grease and line two 9x13-inch rectangular cake pans with parchment paper.

                   In a bowl Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

                  Add the eggs, buttermilk, vegetable oil, and vanilla. Mix until combined, then slowly stir in the hot coffee.

                  Divide the batter between the prepared pans and bake for 23–27 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.

For the vanilla cream:

                    Beat the cream cheese, powdered sugar, vanilla, and salt until smooth. Separately whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

For the fudge filling:

                    Pour hot cream over the chopped chocolate. Rest for 2 minutes and stir until smooth. Add the butter and vanilla. Once slightly cooled, beat in powdered sugar, cocoa, and salt until very thick and silky.

Assemble:

                   Trim the cooled cakes into even rectangular layers. Place the first chocolate layer on a serving board and spread generously with vanilla cream.

                   Add the second chocolate cake layer and spread an extra-thick band of chocolate fudge filling over it.

                   Add a final thinner chocolate cake layer if desired for extra height, pressing very gently so the fillings compress naturally without squeezing out.

                   Spread the glossy ganache over the top, keeping natural spoon and spatula waves visible.

                   Drizzle several narrow ribbons of ganache back and forth across the surface.

                   Immediately scatter mini chocolate chips, irregular chopped chocolate, and a small amount of cookie crumb over the wet ganache.

                   Refrigerate for 45 minutes until firm enough to slice.

                   Cut into large rectangular pieces using a warm sharp knife, wiping the blade between cuts. Let the slices rest for 10–15 minutes before serving for the best creamy texture.

        Slice, Serve and Enjoy 😊 💕😋