During my catering days, I made a lot of yummy desserts. Cheesecakes of different flavors were always popular, as well as carrot cake, but the Chocolate Decadence Cake seemed to be the one that really impressed. I made hundreds of these cakes over the years, both full size and miniature. My Chocolate Decadence Cake consists of a dense, homemade chocolate cake soaked in chocolate syrup, filled with chocolate pudding, and topped with a rich dark chocolate ganache. Sweetened whipped cream decorates the top.

This cake can be made a few days ahead and refrigerated, or can be frozen for a month or two. It always draws raves, and although there are three parts (cake, pudding, ganache), they are all easy to make.

16 Servings
Cake:
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
2 ounces unsweetened baking chocolate, melted
2 cups flour
1/2 teaspoon salt
1 cup hottest tap water
1 teaspoon baking soda

1/3 cup Chocolate syrup

Chocolate pudding:
1 3 ounce package instant chocolate pudding mix
2 cups milk

Ganache:
1 1/4 cups semi-sweet chocolate chips
3/4 cup whipping cream

Sweetened whipped cream

1. Preheat oven to 350°. Spray the bottom of a 9” springform pan with non-stick spray. Line with parchment and spray the parchment.
2. Cake: Cream the butter and sugars; add eggs, vanilla, buttermilk, and chocolate; mix well; stir in the flour and salt.
3. Mix the hot water and baking soda; add to the batter; stir until smooth.
4. Pour into the prepared pan. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven, let cool 10 minutes, then loosen the sides and cool thoroughly. At this point it makes it easier to assemble if you put the cake in the freezer.
5. Pudding: Measure the milk into a blender container; add the pudding mix and blend until smooth, scraping the sides at least once. Immediately pour into a bowl to set.
6. Ganache:Measure the chocolate chips and whipping cream into a microwave-safe (preferably glass) container. Microwave 3 minutes. Remove from the microwave and let sit 5 minutes. Whisk until smooth and thick.
7. Assembly: Split the cooled and preferably frozen cake lengthwise, making two layers. Drizzle the chocolate syrup on the cut side of each layer and using a spoon, spread evenly.
8. Place the bottom of the cake on a serving platter and spread with the pudding. Top with the remaining layer of cake, cut side down. With the flat side of a butter knife, go around the cake and remove any pudding that has oozed out. (you can eat this).
9. Pour the ganache (which has been cooled to room temperature) slowly over the top of the cake, carefully spreading to the edges and down the sides.
10. Refrigerate until thoroughly chilled, preferably 8 hours. Pipe sweetened whipped cream around the sides of the cake and on top before serving.

Amount Per Serving:
Calories 447 Calories from Fat 170
Percent Total Calories From: Fat 38% Protein 4%
Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 11 g
Cholesterol 58 mg
Sodium 298 mg
Total Carbohydrate 64 g
Dietary Fiber 0 g
Sugars 13 g
Protein 5 g

Vitamin A 9% Vitamin C 0% Calcium 0% Iron 9%