Oh. Man. The oven saga continues.
So after I went all she-hulk on the oven door back in this tart post, it was decided that it was high time to get a new stove. A beautiful, all-black gas stove was chosen, (Anyone else swoon a little over those gas stoves and their instant heat? So. Much. Cooking. Potential.) ordered, and set for installation. The kitchen situation was looking up.
But then we got called out of town on last minute business, so the installation time had to be moved. No biggie. The store and gas line guy could get us in on another day. They would call, we would be given a time, and everything would go smoothly according to plan.
WRONG. So. Wrong.
The store never called. When we went in on the day we were supposed to have the new stove delivered to ask what time, exactly, were they planning on dropping by, we were informed that they didn’t know but would call. We waited ALL. DAY. No stove. Time wasted. Much anger. Microwave dinner was served.
You KNOW shit just got real when dinner is served a la microwave in this household.
Long story short: the store tried to lead us on, complaints were filled, money was returned, money was taken to another store, beautiful stove installed, much happiness, celebratory take out pizza ordered (mostly because installation wasn’t complete until about 7pm, and we may have literally been starving at that point).
TIME TO CELEBRATE.
And I’m pretty sure we all know what the best way to celebrate and christen a new oven is: CAKE. Whatever the question, I’m 99% certain the answer is, and always should be, cake. If it’s not, you might asking the wrong questions.
But after the whole oven debackle, it couldn’t just be your average, run-of-the-mill cake. No, it had to be something spectacular. Something so fudgy delicious that all thoughts of oven problems would be drowned in a giant helping of buttercream, sprinkles, and maraschino cherries.
Which is exactly how this epicly chocolaty (ice cream free) fudge sundae cake was born. Fudgy cake, vanilla buttercream frosting, a chocolate ganache drip to die for, topped with the best things in life: sprinkles, chopped nuts, and maraschino cherries!
- 1 cup boiling water
- 2 oz. dark chocolate, coarsely chopped
- 2 eggs
- ½ cup vegetable oil
- 2 cups granulated sugar
- 1 cup milk
- 4 oz. baking cocoa
- 1¼ cup all purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ cup water
- 1¾ cup granulated sugar
- 8 egg whites
- 1 lb. unsalted butter, at room temp.
- 1 tsp. vanilla extract
- 4 oz. dark chocolate (60% cocoa), coarsely chopped
- 4 oz. heavy cream (ultra pasteurized if you have it)
- Coarsely chopped nuts
- Maraschino cherries
- To make the cake, pour the boiling water over the coarsely chopped chocolate, and whisk until smooth. In the bowl of a stand mixer, whip the eggs until light and frothy. Add the vegetable oil and continue whipping until completely incorporated. Add the sugar, milk, and water/chocolate mixtures, and whisk until just combined. Gently fold in the baking cocoa, flour, baking soda, and baking powder with a spatula until the batter is lump free.
- Divide the came batter evenly between three 6" cake pans, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once the pans are cool enough to handle, transfer the cakes to plastic wrap, and refrigerate until cool and firm.
- While the cakes bake, heat the heavy cream and chocolate for the ganache in the microwave until hot (about 30 seconds). Gently stir with a spatula (a whisk will create too many air bubbles) until smooth. Set aside to cool.
- To make the frosting, stir together the water and granulated sugar in a small saucepan over medium-high heat. Boil until completely clear. While the syrup boils, whip the egg whites in a stand mixer until stiff. With the mixer on low, slowly pour the hot syrup into the egg whites. Increase the speed to high and whip until the mixture and bowl cool to room temperature. With the mixer on low again, add pieces of butter until all the butter has been added. Add the vanilla extract. Increase the speed to high and whip until a smooth frosting forms.
- Once the cakes are cool, level the tops if necessary. Using the frosting, begin stacking your layers of cake and filling between the layers. Coat the top and sides of the cake with a thin layer of frosting (a crumb coat) and allow to set in the refrigerator (about 15 minutes, or until the frosting is firm). Frost the top and sides of the cake with a generous helping of frosting, smoothing the frosting with an offset spatula or bench scraper. Add any sprinkles you might want to add to the sides, and allow to set in the refrigerator until the frosting is firm (about 15-20 minutes).
- Once your frosting is firm, it's time to add the ganache! Microwave the ganache in 5 second increments until it reaches a thin, spreadable consistency (it shouldn't be warm). Using an offset spatula, spread a thin layer of ganache out to the edges of the cake. Pour the remaining ganache into a piping bag, and moving around the edge of the cake, create drips down the side.
- Garnish the cake with leftover frosting, sprinkles, nuts, and maraschino cherries.