How To Make a Chocolate Fudge Sundae Drip Cake // Lindsay Ann Bakes

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If you like hot fudge sundaes, you’re going to flip over this cake, it's like two of my favorite desserts combine into one epic dessert and it tastes just like a real ice cream sundae, but without any ice cream because of my secret ingredient.


♡♡♡ THE RECIPE! ♡♡♡
Chocolate Fudge Sundae Drip Cake
Yield: 8 servings; 6-inch, 3-layer cake
(also makes an 8-inch, 2-layer cake)

Chocolate Cake:
1 cup boiling water
3/4 cup (60g) unsweetened cocoa powder, dutch processed or "Special Dark"
1 3/4 cup (210g) all-purpose flour, weighed or spooned and leveled
2 cups (384g) granulated white sugar
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 large eggs, room temperature
1 cup (8oz) sour cream, room temperature
1 tablespoon vanilla extract

Vanilla Sweet Cream Frosting:
1 1/2 cup (3 stick/12oz) unsalted butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt
6 cups (1 1/2lb) powdered sugar, sifted
1/3-1/2 Sweet Cream Creamer (may use regular cream if needed)

Filling/Drip:
12 oz. jar of hot fudge ice cream topping
1-2 tablespoons Creamer
rainbow confetti sprinkles
chopped nuts, optional
8 Maraschino cherries


Directions

Cake:
Preheat oven to 350° F. Grease three 6-inch round cake pans.
In a measuring cup, dissolve the cocoa in the boiling water and set aside. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, eggs, sour cream, vanilla and cooled cocoa mixture, until smooth. Gradually mix the wet mixture to the dry mixture, stirring until smooth and thin, scraping down the bottom and sides of the bowl as needed, about 1 minute.
Distribute the batter between the prepared cake pans. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for about 15-20 minutes, before transferring to a wire rack to cool completely.

Frosting:
With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl. Beat in vanilla and salt.
Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream slowly, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.
Set aside about 1 cup of frosting in a piping bag fitted with a star tip, for the swirls on top.

Assemble:
Thin out chocolate fudge by stirring in creamer, 1 tablespoon at a time, until you have a pourable consistency (like white glue). Transfer to a plastic bag and snip off the corner.

Level any dome off of the tops of the cakes, if necessary. Place 1 layer on a plate or cake stand. Spread a layer of frosting on top and smooth with an off set spatula or knife. Add a drizzle of the chocolate fudge, sprinkles and nuts on top. Repeat with the second layer. Position the third layer, flat side up, on top. Frost the top and sides of the cake with a very thin layer of frosting for the crumb coat. Refrigerate the cake for about 15 minutes to let the crumb coat set up. Frost the sides and top of the cake with the remaining frosting and immediately add sprinkles around the bottom of the cake, before the icing sets.
Carefully pipe chocolate fudge all around the top edge of the cake and let it drip down the sides. Fill in the top of the cake with more fudge, spreading it with an offset spatula until smooth and covered. Add sprinkles or chopped nuts around top edge of the cake.
Pipe on 6-8 swirls of the reserved vanilla frosting and top with sprinkles and cherries.


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Q&A WITH LINDSAY ANN:    • Q&A (Ask Me Anything!) with Lindsay A...  

Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends.

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