Extreme Chocolate Cake

• Ingredients

  For the cake:

  • 1 box Devils Food cake mix
  • 1 cup sugar
  • 1 cup all purpose flour
  • 3/4 tsp salt
  • 4 egg whites
  • 1 cup milk
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1 cup sour cream

  For the white chocolate frosting:

  • 1/2 cup (1 stick) butter
  • 1/2 cup shortening
  • 6 oz white chocolate, melted and cooled
  • 4 cups powdered sugar
  • 3-4 tbsp milk or cream
  • 1 tsp vanilla

  For the chocolate frosting:

  • 1/2 cup (1 stick) butter
  • 1/2 cup shortening
  • 4 oz semisweet chocolate chips, melted and cooled
  • 1/2 cup cocoa powder
  • 3-4 tbsp milk or cream
  • 1 tsp vanilla

  For the ganache drip:

  • 1/2 cup heavy cream
  • 3/4 cup semisweet chocolate chips

  Decorations:

  • 1 package Voortman’s Fudge Coated Chocolate Wafers WHERE TO BUY
  • chocolate sprinkles for garnish
  • mini chocolate chips for garnish

  ALLERGEN DISCLAIMER
  Please be aware that the recipes on our website do not include allergen statements. We urge you to review the ingredients in each recipe, as well as the ingredient listings and allergen statements on any Voortman products or other packaged foods used in the recipes. Please note that the allergen information may vary based on the specific ingredients that you use.

• Directions

  For the cake:

  1. Preheat oven to 350 degrees. Spray three 6″ round cake pans with Baker’s Joy cooking spray or lightly grease. In a large bowl, combine all of the cake ingredients. Mix for 2-3 minutes until completely combined.
  2. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool completely on wire racks.
  4. Wrap in saran wrap and transfer to the freezer until ready to assemble.

  For the white chocolate frosting:

  1. In a mixing bowl, cream the butter and shortening until smooth.
  2. Add in half of the powdered sugar and mix.
  3. Add in the melted chocolate, vanilla, and milk. Start with 3 tbsp of milk and add more at the end.
  4. Once smooth, add in the remainder of the powdered sugar. If it’s too thick, add more milk, 1 tbsp at a time. It should be a regular buttercream consistency.
  5. Set aside.

  For the chocolate frosting:

  1. In a mixing bowl, cream the butter and shortening until smooth.
  2. Add in half of the powdered sugar and mix.
  3. Add in the melted chocolate, cocoa powder, vanilla, and milk. Start with 3 tbsp of milk and add more at the end.
  4. Once smooth, add in the remainder of the powdered sugar. If it’s too thick, add more milk 1 tbsp at a time. It should be a regular buttercream consistency as well.
  5. Set aside.

  Assemble the cake:

  1. Once the frostings have been made, and the cake is cool, start to assemble the cake.
  2. Make sure that each layer is level by trimming them with a knife.
  3. Place one layer of cake on a flat surface like a cake board or plate.
  4. Spread 1/3 of the white chocolate frosting onto the top.
  5. Repeat these layers and then top with the last chocolate cake round. When putting this layer on the frosting, be sure to flip it so that the smoother side is on the top. You should have 1/3 of the frosting left to pipe swirls after it’s frosted.
  6. Using a spatula, spread the chocolate frosting over the entire cake in a light layer. This makes a crumb coat. It keeps the crumbs from getting in the frosting and makes it easier to smooth the buttercream.
  7. Transfer to the freezer for a half hour.

  For the ganache:

  1. Meanwhile, combine the chocolate chips and cream in a small bowl.
  2. Microwave for 1 minute.
  3. Set aside to cool for another minute and then whisk until smooth.
  4. If you have a squeeze bottle, transfer the ganache to the bottle. If not, leave it in the bowl to cool.

  Final steps:

  1. After the cake has set, finish frosting the cake with the last of the chocolate frosting.
  2. Smooth the frosting with a spatula and/or cake smoother.
  3. Using a spoon or the squirt bottle, slowly pour drips of the ganache along the edge of the cake.
  4. Fill in the entire center with ganache as well.
  5. Using the rest of the chocolate, line the base of the cake with the chocolate wafers. Spread a line of ganache onto the back of each wafer and adhere it to the cake.
  6. Refrigerate for 15 minutes until set.
  7. Once cool, pipe white chocolate frosting swirls on top of the cake.
  8. Fill the center with chocolate sprinkles and garnish the swirls with mini chocolate chips.