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!
PrintFudge Sundae Cake
Whatever the occasion, celebrate with this fudge sundae inspired cake! It has 3 layers of dark chocolate cake, vanilla buttercream frosting, a chocolate ganache drip and is topped with sprinkles, cherries and chopped nuts.
- Prep Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: One 6" Cake - 16 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the chocolate cake:
- 1 cup boiling water
- 2 oz. dark chocolate, coarsely chopped
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 1 cup milk
- 4 oz. baking cocoa
- 1 1/4 cup all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
For the vanilla frosting:
- 1/2 cup water
- 1 3/4 cup granulated sugar
- 8 egg whites
- 1 lb. unsalted butter, at room temp.
- 1 tsp. vanilla extract
For the dark chocolate ganache:
- 4 oz. dark chocolate (60% cocoa), coarsely chopped
- 4 oz. heavy cream (ultra pasteurized if you have it)
For garnishing:
- Sprinkles
- Coarsely chopped nuts
- Maraschino cherries
Instructions
- 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 at 350F 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.
Notes
Chocolate cake recipe adapted from Miette
Nutrition
- Serving Size: 1 slice
- Calories: 597
- Sugar: 53.4g
- Sodium: 287mg
- Fat: 37.5g
- Saturated Fat: 20.7g
- Carbohydrates: 65.7g
- Fiber: 3g
- Protein: 6.6g
- Cholesterol: 95mg
This truly is amazing… perfect in EVERY way!
Thank you! And I’ll take that as an extra compliment from someone who’s not normally a dessert sort of person! 😉
What a fiasco! I bet after receiving such a beautiful oven (a little jealous here)!that all the grief you went through was worth it. What a fantastical gorgeous cake! It looks like a mile high of total deliciousness!
Thank you Linda! 🙂 And it was definitely worth it not only to have an oven where the door doesn’t fall off, but also to finally be able to bake again after a couple weeks hiatus! And, of course, the decadent chocolate cake made it worth it. 😉
Glad you took the money to another store, no reason to be led on like that! But man oh man did you celebrate well haha!
All’s well that ends well, right? Particularly if it ends with cake. 😉
Oh my…This is indeed the perfect cake to christen the new oven! And indeed, the answer should always be cake. In fact, it doesn’t even matter what the question is 😉 So glad for you guys you finally had that dream stove. This cake looks so good I wish I could grab a slice through my screen. Drooling all over the place! Pinned!
Thank you Sarah! 😀 It was definitely a treat to get back to baking after a couple weeks hiatus following the breaking-off-of-the-oven-door incident… Wish I could send you a slice! 😀
WHAT A FABULOUS PICTURE. I know the taste, so I am drooling freely just seeing the picture. It Is BEAUTIFUL, and we are honored to have a taste of this creation and celebrating the new oven. CONGRATULATIONS>
I’m SO glad you enjoyed the cake! 😀 The people at the store told us that gas ovens aren’t very good for baking, but everything seemed to have come out ok. We’re definitely enjoying the new oven! 😀
This is the most gorgeous cake I have ever seen! Truly picture perfect!
Awww thank you Emily! 😀
Wow, this looks absolutely amazing! I’m sure it tastes pretty darn good too 😛
Thank you Amanda! 🙂
Awww you sure know how to make a girl’s day Renee! 😀 P.S. I totally ate the slice I had with a cup of coffee and I would definitely recommend it. It’s awfully hard to beat chocolate cake and coffee in my book!
This cake is beyond amazing! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Thanks so much Karly! 😀
Hello gorgeous! Just stopping by to let you know that we will be featuring your yummycake at our party that starts tonight! Pinned and Tweeted! I can’t wait to see you! Lou Lou Girls
Thanks so much for the sweet feature! 😀
So glad to hear you liked it Alma! 🙂
Oh, my gosh! & That cake is divine!!!! So gorgeous! Pinned & shared. Thanks for joining the Inspiration Spotlight party @DearCreatives
Thanks for the sweet comment! 😀
I’m so glad you got your stove installed in the end – and what a wonderful cake to Christen it with!! Your Fudge Sundae Cake looks absolutely amazing. Scheduled to pin. Thank you so much for sharing with us at Hearth and Soul. Hope to ‘see’ you again this week!
Thanks April! 🙂 I firmly believe all ovens should be christened with a decadent cake. 😉 I mean, is there any other way to do it?
That is just impressive. Seriously. I’d love to try this. I’m not much of a cake maker, but I think I should try this!
I think you should try it too! 😀 Thanks for the sweet comment!
Awww you’re too sweet Jeannee! 😀
What a beautiful cake!!! I can’t wait to try it…but first I need to buy more cake pans!
I didn’t see in the recipe what temperature the oven should be. I’m assuming 350 degrees? Thanks!
Hi Hailey! Thank you for catching that! Yes, it should say to bake the cakes at 350F. 🙂