Decadent Fudge Cake with Raspberries and Mocha Buttercream

Name: Decadent Fudge Cake with Raspberries and Mocha Buttercream
Prep time: 25 min
Total time: 1 h 15 min
Yield: 10
Ingredients: Cooking spray, for pans; 2 c. sugar; 1 c. semisweet chocolate chips; 2 sticks unsalted butter; 1/2 c. Unsweetened cocoa powder; 1/2 c. hazelnut spread; 2 c. water; 4 large eggs, at room temperature; 3 c. all-purpose flour; 1 1/2 tsp. baking soda; 1 tsp. kosher salt; 3 c. raspberries; 1 1/2 c. butter, softened; 1/2 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 1/2 c. chocolate chips, melted; 3 1/2 c. powdered sugar; 1 tbsp. instant coffee; 1/4 c. whole milk

This dessert will help you forget the house that got away.

By Lena AbrahamPublished: Aug 7, 2017

Approved by the Delish Test Kitchen

Yields:

Prep Time:

25 mins

Total Time:

1 hr 15 mins

Jump to recipe

Adulting is hard. And while it's great to treat yo'self after a promotion or filing your taxes, we think it's key to do so when things don't go as planned. Like if you're outbid on your dream home. Bummer! Your game plan: Make this super indulgent cake, forget about that house (there wasn't space for a pool, anyway), then get yourself a Realtor^® (a member of the National Association of REALTORS^®) to crush the next bidding war for dream home 2.0. You got this.

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Ingredients

For the Cake

Cooking spray, for pans
2 cups sugar
1 cup semisweet chocolate chips
2 sticks unsalted butter
1/2 cup Unsweetened cocoa powder
1/2 cup hazelnut spread
2 cups water
4 large eggs, at room temperature
3 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. kosher salt
3 cups raspberries

For the Buttercream

1 1/2 cups butter, softened
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/2 cup chocolate chips, melted
3 1/2 cups powdered sugar
1 Tbsp. instant coffee
1/4 cup whole milk

Directions

1. Step 1Preheat oven to 350° and grease two 8” round cake pans with nonstick cooking spray. In a large saucepan over medium heat, combine sugar, chocolate chips, butter, cocoa powder, hazelnut spread, and water. When sugar dissolves, increase heat to high and bring mixture to a boil. Remove from heat and cool to room temperature.
2. Step 2Once cool, stir in eggs, flour, baking soda, and salt. Divide batter between prepared pans and bake until a toothpick comes out clean, about 40 minutes. Let cool 10 minutes, then invert onto cooling racks.
3. Step 3Meanwhile, make buttercream. Using a hand mixer, beat butter, vanilla, and salt until combined. Beat in melted chocolate, then add powdered sugar cup by cup until fully incorporated. Dissolve instant coffee in milk and add to frosting in batches until fully combined.
4. Step 4Once cool, halve cakes horizontally, trimming domed tops if desired. Layer cakes with buttercream and sprinkle with raspberries between every layer. Garnish top layer with more buttercream and raspberries. Serve.