Hot Fudge Whopper Cake recipe

Hi friends!  It’s been rather cakey lately on the blog.  Should I apologize?  You like cake though, don’t you?  So lots of cake is a good thing, right?  I’ll go with that and break the news that I have another cake for you today.

Hot Fudge Whopper Cake

Hot Fudge Whopper Cake recipe

Oh yeah!  It was good, so good.  I made it for my boy, you see.  My boy who turned 8 last week.  I’m still not accepting the fact that my baby is 8 years old.  It just can’t be true.

Anyway, the boy likes chocolate.  Only chocolate.  If it has a whisper of anything else, he will kindly pass.  So!  His birthday cake needed to be something spectacularly chocolate.  I saw this cake on my most favorite sweet treat blog -Confessions of a Cookbook Queen.  I knew right away that I would be making it soon, I just needed the right occasion, like a special birthday.

See, special birthday!Hot Fudge Whopper Cake

This cake was super fun to make and it was chocolate heaven!  So good!  I followed Kristan’s instructions and the cake turned out fantastic.  It was rather like making the Tuxedo Cake.

Hot Fudge Whopper Cake recipe :

Source: adapted from Confessions of a Cookbook Queen
You’ll need to start with a chocolate cake.  Bake your favorite chocolate cake, from scratch or a boxed mix (no hating, folks).  I made a two layer 9″ cake.  Bake the layers and let them cool completely.

Make a chocolate buttercream.  Kristan has a great basic buttercream recipe, which I used and swapped some cocoa powder for the powdered sugar.  Yum.
2 sticks salted butter, softened
3 1/3 cups sifted powder sugar
2/3 cup sifted cocoa powder
2 teaspoons vanilla
3 or 4 Tablespoons milk
Corn syrup, if needed for thinning the frosting.
Beat butter, milk and vanilla in the bowl of a stand mixer until smooth. Add powdered sugar and cocoa; beat on low until just combined. Scrape down the sides of the bowl and increase speed to medium high. Beat for about 2-3 minutes until frosting is light and fluffy.
Frost the cake layers- between the layers, on the top and sides.  Chill the cake for a least an hour.
Make the ganache.
4 oz semi sweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup light corn syrup
2 teaspoons vanilla

Heat cream in a saucepan over medium low heat until simmering. Pour hot cream over chopped chocolate and stir until chocolate is melted. Stir in the corn syrup and allow to cool and thicken.  Let the ganache cool for about 5-7 minutes.
Make sure your cake is well-chilled and then carefully pour the ganache over the top.  Start in the center and smooth it to the edge, it will spill over the edge and drip down.  Pretty!  Decorate with Whoppers.

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