Chocolate Seduction Cake
Recipe type: dessert
Serves: 1 4-layer 8-inch cake
For the Moist Chocolate Cake:
  • 2½ cups + 1 tablespoon all-purpose flour
  • 3 cups granulated sugar
  • 1 cup + 1 tablespoon Dutch processed cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 3 large eggs, room temperature
  • 1½ cups buttermilk, room temperature
  • 1½ cups strong black coffee, warm
  • ¾ cup vegetable oil
  • 4½ teaspoons vanilla extract
For the Whipped Chocolate Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • ⅔ cup unsweetened cocoa powder
  • pinch of fine salt
  • 1 teaspoon vanilla extract
  • 1 to 3 tablespoons heavy cream
For the Fudge Frosting:
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, cubed and room temperature
  • 6 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ⅓ cup heavy cream, room temperature
  • 2 ½ teaspoons vanilla extract
  • ½ teaspoon fine salt
  • 3 ½ cups prepared hot fudge topping
For assembling the Chocolate Seduction Cake:
  • mini chocolate chips
  • caramel sauce
To make the Moist Chocolate Cake:
  1. Preheat oven to 350 degrees F. Spray four 8-inch round cake pans with baking spray set aside.
  2. In the bowl of an electric mixer, combine together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Fit the mixer with a paddle attachment and stir the dry ingredients on the stir setting for 30 seconds.
  3. In a separate bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
  4. Add the wet ingredients to the dry ingredients and beat on low until incorporated. Increase the speed to medium and beat it for 2 minutes. Scrape the sides and bottom of the bowl. Mix for a final 20 to 30 seconds. The batter will be very thin.
  5. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven at 10 minutes. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs). Cool the cakes in the pans on wire racks for 20 minutes, then carefully turn them out onto wire racks to cool completely. (NOTE: For a moister cake, I let the cakes chill in the fridge overnight).
To make the Whipped Chocolate Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth (because it's such little butter, be sure not to scratch the inside of the mixing bowl), about 30 seconds. Add the vanilla. Scrape down sides and bottom of the bowl. Turn speed to low and slowly add the sifted dry ingredients. If the mixture is looking too thick, add heavy cream a tablespoon at a time.
To make the Fudge Frosting:
  1. Beat butter until smooth and lump free, about 3 minutes at medium-high speed, scraping the bowl and paddle frequently. With mixer speed on low, gradually add powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Raise speed to medium and beat until combined and fluffy, about 2 minutes. Scrape bowl and paddle as needed. Decrease speed, add hot fudge topping, and beat only until just combined, do not over beat or else you'll lose the fudge-y consistency.
To assemble the Chocolate Seduction Cake:
  1. Level off the cakes so each layer is flat.
  2. Frost each layer with the whipped chocolate frosting and stack the next layer on top.
  3. Do a light crumb coating on the outside of the cake and let the cake chill in the refrigerator for 15 minutes.
  4. Frost the cake with fudge frosting. Let the cake chill for a final 15 minutes.
  5. Pat the sides of the cake with mini chocolate chips
  6. Decorate with extra frosting and drips of caramel.
Recipe by Layer Cake Parade at