This is actually a cupcake recipe, so it doesn’t make quite enough to do a layered cake. I made it twice and did four 9 inch rounds which ended up being the perfect height. It’s better with four layers anyway because then the cake/frosting ratio is better.
There is hot fudge in this cake. It is amazing. It’s way better than my current go-to hot fudge.
I frosted it with a dark chocolate buttercream (dark cocoa, butter, vanilla, cream, powdered sugar), topped it with a drizzle of the remaining hot fudge and garnished it with chocolate curls.
Dark Chocolate Cupcakes
(makes 12 cupcakes, or double it and make four skinny 9 inch rounds)
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
1/4 cup homemade fudge sauce (recipe below)
Preheat oven to 350 degrees. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
Dark Chocolate Fudge Sauce
1 cup sugar
1 cup dark cocoa powder
2 tablespoons flour
pinch of salt
1 cup boiling water or scalding milk
1 tablespoon of butter
1 teaspoon of vanilla
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Store the rest of the sauce in the fridge for 1-2 weeks.