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Fudge Sundae Cake

fudge cake with a chocolate drip, cherries and sprinkles with a sparkler on top

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 and cherries.

Ingredients

Scale

For the chocolate cake:

For the vanilla frosting:

For the dark chocolate ganache:

For garnishing:

Instructions

  1. In a small bowl, combine the boiling water and dark chocolate. Stir until the chocolate is melted and set aside.
  2. In the bowl of a stand mixer, whip the eggs until light and frothy.
  3. Add the vegetable oil and continue whipping until completely incorporated.
  4. Add the sugar, milk, and water/chocolate mixtures, and whisk until just combined.
  5. Gently fold in the baking cocoa, flour, baking soda, and baking powder with a spatula until the batter is lump free.
  6. 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.
  7. Once the pans are cool enough to handle, transfer the cakes to plastic wrap, and refrigerate until cool and firm.
  8. While the cakes bake, heat the heavy cream and chocolate for the ganache in the microwave until hot (about 30 seconds).
  9. Gently stir with a spatula (a whisk will create too many air bubbles) until smooth. Set aside to cool.
  10. To make the frosting, stir together the water and granulated sugar in a small saucepan over medium-high heat.
  11. 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.
  12. 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.
  13. Add the vanilla extract. Increase the speed to high and whip until a smooth frosting forms.
  14. Once the cakes are cool, level the tops if necessary.
  15. Using the frosting, begin stacking your layers of cake and filling between the layers.
  16. 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).
  17. Frost the top and sides of the cake with a generous helping of frosting, smoothing the frosting with an offset spatula or bench scraper.
  18. 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).
  19. Microwave the ganache in 5 second increments until it reaches a thin, spreadable consistency (it shouldn’t be warm).
  20. Using an offset spatula, spread a thin layer of ganache out to the edges of the cake.
  21. Pour the remaining ganache into a piping bag, and moving around the edge of the cake, create drips down the side.
  22. Garnish the cake with leftover frosting, sprinkles, nuts, and maraschino cherries.

Notes

Chocolate cake recipe adapted from Miette

Nutrition

Keywords: fudge cake, chocolate cake recipe, sundae cake