Chocolate Fudge Cake

So this recipe is so decadent! It is such a fun blend of homemade baking skills that can be used in the future as you become more skilled in your cooking journey. I also have a unique affection for this recipe as it is also what I make every year for my birthday! So look no further for the BEST recipe for chocolate cake, whipped cream, and fudge sauce. This will be your go to for all of those!

I would have to say that part of the reason that this cake is such a hit is that it is all homemade. There is just such a better quality to preparing food, the more that you can make from scratch. I should warn however that the homemade whipped cream isn’t really doable if you don’t have some form of electric mixer. In the case that an electric mixer isn’t in your arsenal of cooking appliances then a can of whipped cream from the super market with be a fine substitute.

The reason this cake is so amazing is that the ingredients are all different temperatures. That might sound like a silly observation, but in all reality the contrast between the warm cake, the hot fudge sauce, and the cold whipped cream is part of what makes this an impressive baking feat. Certain things that can take your baking or cooking to the next level is contrast. It can be in the forms of temperature, color, or texture. It is a fun easy way to take your food up a notch!

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Chocolate Fudge Cake

A rich chocolate cake with fudge sauce topping

Course: Dessert

Servings: 16 servings

Author: potofgoldblog.com

Ingredients

• Chocolate cake
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1/2 cup vegetable oil
• 2 tsp vanilla
• 1 cup milk
• 1 cup boiling water
• *only the cake recipe first appeared on Hershey's Cocoa Can. The fudge sauce and whipped cream recipes are my own
• Fudge sauce:
• 1/2 cup butter
• 1 cup chocolate chips
• 1 can evaporated milk
• 2 cups powdered sugar
• 1 tsp vanilla
• Whipped cream
• 1 pint heavy whipping cream
• 1/2 cup powdered sugar

Instructions

1. Combine dry ingredients in mixing bowl
2. Add eggs, oil, milk and vanilla. Beat 2 minutes on medium speed
3. Gradually add boiling water on slow speed
4. Pour into greased and floured 9 x 13 pan
5. Bake 350 degrees for 35-40 minutes or until done
6. Fudge sauce:
7. In 2 quart sauce pan melt butter and chocolate ships over low heat
8. Stir in evaporated milk and powdered sugar
9. Continuously still and bring to boil over medium low heat. Continue to stir and boil until quite thick. About 10 minutes. Remove from heat and stir in vanilla. Sauce will continue to thicken as is cools. Fudge sauce can be made ahead and warmed in microwave for serving.
10. Whipped Cream:
11. Chill bowl and whisk attachment in fridge several hours before making whipped cream
12. Add heavy whipping cream to chilled mixing bowl
13. Whip on high until soft peaks begin to form
14. Add powdered sugar on low speed until combined.
15. Whip on high until stiff peaks form.
16. Serve by cutting individual pieces, drizzled with fudge sauce, whipped cream and walnuts