Description

A nostalgic layered dessert featuring moist chocolate cake topped with piped vanilla buttercream ‘bumps’ and coated in rich, glossy fudge icing for a bakery-quality treat.

Ingredients

Chocolate Cake:

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup unsweetened cocoa powder

1 3/4 cups granulated sugar

1 cup unsalted butter, softened

3 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

1 cup hot water or coffee

Vanilla Buttercream:

1/2 cup unsalted butter, softened

1/4 cup vegetable shortening

3 cups powdered sugar, sifted

2–3 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt

Fudge Icing:

3/4 cup heavy cream

1 1/2 cups granulated sugar

6 tablespoons unsalted butter

6 tablespoons unsweetened cocoa powder

Pinch of salt

1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking pan. Whisk together flour, baking soda, salt, and cocoa powder.
In a large bowl, beat butter and sugar until light and fluffy, 3–4 minutes. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Stir in hot water or coffee until smooth.
Pour into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
For buttercream, beat butter and shortening until smooth. Gradually add powdered sugar, then vanilla, salt, and cream until thick and pipeable.
Pipe long rows of buttercream across the cooled cake, leaving 1-inch gaps. Chill 30 minutes.
For fudge icing, combine cream, sugar, butter, cocoa powder, and salt in a saucepan. Heat over medium until gently boiling and slightly thickened, 4–5 minutes. Remove from heat and stir in vanilla.
Cool icing until pourable but not hot. Pour over cake, letting it cascade over the bumps. Chill until set.

Notes

Using coffee instead of water deepens the chocolate flavor.
Ensure fudge icing is only warm to prevent melting the buttercream.
Can make cake a day ahead; flavors improve overnight.
For a twist, spread a thin jam layer under the buttercream.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 420
Sugar: 46g
Sodium: 210mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg