DRESSEL'S CHOCOLATE FUDGE WHIPPED CREAM CAKE

Dressel's Chocolate Fudge Whipped Cream Cake image

The ULTIMATE birthday cake! Perfect chocolate cake layers with whipped cream and chocolate buttercream on top. MAKE THIS!

Provided by @MakeItYours

Number Of Ingredients 25

Ingredients

Fudge Cake Ingredients
2 cups sugar
3 large eggs
1 1/4 cup vegetable oil
4 tsp vanilla
1 1/3 cups boiling water
1/2 cup Hershey's Special Dark cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/3 cups cake flour
1 cup all purpose flour
1 cup toasted & ground mixed walnuts & pecans for sides of finished cake
Light Chocolate Buttercream Ingredients
2 cups room temperature unsalted butter
1/2 cup vegetable shortening
4 cups powdered sugar
2 tsp vanilla
2 1/2 Tbsp vegetable oil
4 Tbsp Dutch-process cocoa powder
Whipped Cream Ingredients
1 cup water
1/2 tsp agar agar (NOTE: this is a vegetable derived gelatin agent.)
3 cups Kilgus Farmstead or other non-homogenized heavy cream (closest approximation to what Dressel's used)
1/2 cup powdered sugar
1 tsp vanilla

Steps:

Preheat oven to 350. Prepare two, 9-inch baking pans by greasing them and lining them with parchment paper circles. Also at this point: Set out the two cups of unsalted butter for your buttercream on your counter to bring it to room temperature (pliable, but not soft) for making your frosting later. In large mixing bowl, beat sugar and eggs 3 minutes until fluffy and creamy. Blend in oil and vanilla and beat two minutes more. Combine boiling water and cocoa powder, stir to dissolve, mix in soda and salt. Pour into batter and incorporate. Add flour and mix until blended and smooth. Pour into prepared pans and tap pans to release bubbles. Bake at 350 for 35 to 40 minutes until cake springs back when touched. Remove from oven; let rest in pans for five minutes. Turn onto racks. Let cakes cool completely. While cake is baking, make whipped cream. Place 1 cup water in saucepan with 1/2 tsp agar agar. Heat to boiling; boil 4 1/2 minutes. Let solution cool just until you can immerse your finger in it-still quite warm and liquid-this takes about 3 to 3 1/2 minutes. While you're waiting, combine 3 cups of cream with 1/2 cup powdered sugar and 1 tsp vanilla. Turn mixer to low speed. Before cream reaches soft peak stage, add 3 Tbsp of the warm liquid agar/water solution to cream all at once (there should be at least 2 1/2 to 3 tablespoons of this solution left after boiling) and whip until consistency firms up. Note: The whipped cream will not be super firm-just firmer than typical whipped cream. Make your light chocolate buttercream. Whip two cups of room temperature unsalted butter with 1/2 cup of vegetable shortening and 4 cups powdered sugar at low speed for 8 to 10 minutes until the mixture is fluffy. Add two tsp vanilla. Whip again just to incorporate. Mix together 2 1/2 Tbsp oil with 4 Tbsp Dutch process cocoa powder. Whisk into buttercream until evenly distributed. Assemble cake: Trim the "dome" off the top of each fudge layer to ensure each cake layer is e