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Triple Chocolate Cake with Mexican Hot Fudge and Marshmallow Sauce

I've combined this recipe with a previous post (Hot Fudge) to get another use for the sauce. The results were astounding. In this cake there are three different types of chocolate used from cocoa powder, cocoa morsels and chocolate sauce. In my attempt to cover all of the variations of chocolate flavor I chose to use cocoa from different sources. 
I will confess that I used my private stash of Schokinag chocolate that, unfortunately, can no longer be purchased in the United States. Schokinag is a German chocolate manufacturer who was so good that corporate giant Archer-Daniels-Midland Company bought them out. Yes, it is that good and of superior quality, so if you are in Europe and you come across it, get it. 
That being said, there are many high quality options available. I've linked a few of them throughout these posts.
Course Dessert
Cuisine American
Keyword Chocolate Cake, Triple Chocolate Cake
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings 12 people
Author David of Sunset & Sewanee

Ingredients

Instructions

  • 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.

Notes

This cake is designed to be gooey and over the top. This should satisfy the most crazed chocolate lover you know. 
I've linked the same type of Bundt pan that I used in this recipe, although any Bundt pan will work. There is no need to purchase a new one if you already have one unless you like the one in the photograph.