Fudge Overboard Cake

Submitted by SusieQusie

"A friend brought this to a potluck & I managed to get the recipe. Haven't made it yet but it tasted wonderful! And, yes, the chocolate flavor & richness WAS overboard! I think I counted 6 different chocolate layers. A little piece goes a long way. I rearranged her directions to make for easier multi-tasking as so many steps are involved. Hope this doesn't confuse everyone."

 

• Ready In: 1hr 20mins
• Ingredients: 23
• Serves: 10-12

ingredients

• Cake

• 2 cups all-purpose flour
• 3⁄4 cup Dutch-processed cocoa powder
• 2 cups granulated sugar
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup strong hot coffee
• 1 cup sour cream
• 1⁄2 cup canola oil
• 2 large eggs, beaten
• 1 teaspoon vanilla extract

• Filling

• 1⁄2 cup chocolate fudge topping
• 3⁄4 cup crushed chocolate wafer cookie

• Frosting

• 6 tablespoons unsalted butter
• 2⁄3 cup cocoa
• 3⁄4 cup sour cream
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 3 -4 cups confectioners' sugar
• 2 -3 tablespoons milk

• Toppings

• 1 cup mini chocolate chip
• 1 cup chopped toasted pecans

• Drizzle

• 1⁄2 cup semi-sweet chocolate chips

directions

1. Preheat oven to 350°F
2. Lightly grease two 9" round cake pans and set aside.
3. In a large mixing bowl, mix together flour, cocoa, sugar, baking powder, baking soda and salt.
4. Stir in the hot coffee. Add the sour cream, oil, eggs and vanilla, stirring until just blended.
5. With an electric mixer, beat on medium speed for 3 minutes.
6. Spoon batter into the greased pans.
7. Bake for 35-40 minutes or until a toothpick comes out clean when inserted in middle of cake.
8. Cool cakes in the pans, on a rack for 10 minutes. (Use this time to toast the pecans).
9. Reduce oven temperature to 300°F.
10. ***Toast the pecans: Spread pecans evenly on a baking sheet and bake 10-12 minutes, stirring often, until lightly browned. Undercook them slightly because they will continue to cook after they are removed from oven. Cool completely.
11. ***Back to the cake - Run a knife around insides of cake pans to loosen, then turn pans over on cooling rack. Cool cakes completely.
12. ***Frosting: Melt butter and add cocoa, mixing till smooth. Let cool and blend in the sour cream, vanilla and salt. Gradually add the confectioners' sugar and milk until the frosting is of spreading consistency; not runny.
13. ***Assembly: Place one layer of cake on a plate and spread fudge topping on top.
14. Sprinkle crushed chocolate wafers over fudge topping.
15. Place the other layer on top of the first layer so that the fudge is in the middle.
16. Frost sides and top of cake with chocolate frosting.
17. Sprinkle top of cake with pecans.
18. Press mini chocolate chips into sides of frosted cake.
19. Melt 1/2 cup of chocolate chips in microwave and drizzle over the pecans.
20. ***Sit down & put your feet up. You've just created a masterpiece.