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Chocolate comes from the cocoa bean “theobroma cacao,” or “food of the gods.” Once you sample this decadent creation, you’ll agree that it couldn’t be more aptly named.

Ingredients

• 2 cups + 2 tablespoons Granulated Sugar
• 2 cups + 1 1/2 tablespoon All Purpose Flour
• 3/4 cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 pinch Salt
• 2 each Large Eggs, whole
• 1/3 cup + 1 tablespoon + 1 teaspoon Vegetable Oil
• 1 cup + 1 tablespoon Buttermilk
• 1 cup + 1 tablespoon Water
• 1 tsp. Vanilla Extract
  

Cooking Instructions

Double Fudge Chocolate Cake Method:
Grease (2) 9” round cake pans and line with parchment paper circle on bottom. Mix all dry ingredients on low speed in mixer with whisk attachment. Add eggs, vanilla, oil and buttermilk; move to second speed to blend well together. Scrape down bowl and increase to third speed until the mix is smooth. Decrease speed back to second and add water in a slow, steady stream. Do not over mix. Pour mix in pans. Bake at 350˚F for approximately 50 minutes or until knife comes out clean when inserted in center of cake. Cool on rack and unmold.

Dark Chocolate Ganache, Milk Chocolate Mousse, Caramel Sauce & Raspberry Sauce:
View Dark Chocolate Ganache, Milk Chocolate Mousse, Caramel Sauce and Raspberry Sauce recipes.

Assembly:
Cut cakes into 2 even layers. On top of the first cake layer, spread milk chocolate mousse. Place a cake layer on top and add a layer of dark chocolate ganache. Place another layer of cake on top and spread mousse. Add last layer of cake. Frost the entire cake with ganache, place in refrigerator for 10 minutes and frost again. Refrigerate for at least 1 hour. Serve with vanilla ice cream, raspberry or caramel sauce and garnish with chocolate covered almonds.*

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