The Last Chocolate Cake Recipe You Will Ever Need…
A little while ago, I was asked to make to make an extreme chocolate cake that pushes the limit on chocolate. I’ve seen cake recipes like, “Death by Chocolate” or “Chocolate Blackout” but when I try them, they end up tasting like regular chocolate cake with typical chocolate frosting. I decided to follow an idea very close to a Chocolate Marquis, which is a flourless chocolate cake that is very decadent and rich, often served with slightly sweetened berry sauces or a sabayon to foil the chocolate richness. Sampling the cake in this post (which isn’t flourless) with it’s very rich chocolate denseness, I do believe a single slice would do me in. One is plenty.
This is a rustic, homemade recipe and the ingredients are really pretty straight forward. If you have someone in your family who is an insatiable chocoholic (like my wife), this cake may just satisfy that chocolate tooth (it certainly does hers).
Triple Chocolate Cake with Mexican Hot Fudge and Marshmallow Sauce
- 2 cups flour, all-purpose
- 3/4 cup cocoa, unsweetened like Guittard
- 1/2 tsp powder, baking
- 1 tsp salt, kosher
- 1 1/2 cups butter softened at room temperature
- 3 cups sugar, granulated
- 5 eggs, large at room temperature
- 1 1/4 cups buttermilk
- 2 tsp espresso powder, instant
- 2 tsp vanilla extract
- 1 cup chocolate morsels High quality 60% Cocoa like Ghirardelli
- 1/2 cup Mexican Hot Fudge Sauce
- 1/2 cup Homemade Marshmallow Sauce
- 1/2 cup Pete Schweddy's Salted Wet Nuts
- In a separate mixing bowl add the flour, unsweetened cocoa, baking powder and salt. Mix thoroughly and reserve.
- In a bowl fitted with an electric mixer, start with room temperature butter (leave the butter out of the fridge in its package overnight to soften the day before you begin to make the cake). Beat the butter until light colored. Slowly add in the sugar and beat until light and fluffy.
- Add the eggs to the butter and sugar mixture, one at a time and beat one minute until all of the egg has been incorporated before adding the next.
- Add the buttermilk, vanilla extract and instant espresso. Mix until incorporated.
- Add the reserved flour cocoa mix to the wet mixture in batches, mixing as you go. Use the slowest speed on the mixer so the ingredients don't spill over the mixing bowl. Once the batter is completely mixed, remove the batter from the machine. Now add the chocolate chips by stirring them in with a wooden spoon or rubber spatula.
- You can treat the Bundt pan in one of two ways: I prefer to cover the inside of the pan with Baker's Joy. Alternatively you can cover the inside by first spreading out vegetable shortening or butter. Then add AP (all purpose) flour and lightly cover all of the shortening with the flour while tapping out the excess. Note: Do not forget to cover the inside column thoroughly with either method.
- Add the mixed batter to the treated Bundt pan. Do not fill to the top. Always leave about 3/4 - 1 inch of space for the cake to expand. If you don't, the cake will overflow into your oven causing a mess.
- Bake the cake for 1 hr 20 minutes or until you insert a toothpick and it comes out clean. The cake should feel springy to the touch. Remove the cake from the oven and position on top of a cooling rack. Leave the cake in the hot pan for at least 10 minutes before un-molding.
- To un-mold from the cake form, take the cooling rack and place it over the Bundt pan. While holding both the rack and the Bundt pan, carefully turn the rack and pan over, and set back down on the counter, or over a cookie sheet to catch crumbs. Lift the Bundt cake form off of the cake, leaving the baked chocolate deliciousness on the rack to cool.
- On top of the cooled cake add the Mexican Hot Fudge Sauce.
- Follow with the fudge sauce with Homemade Marshmallow Sauce.
- Finally after the marshmallow, sauce drizzle with Pete Schweddy's Salted Wet Nuts.
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