Prepare the Cake according to package directions using Buttermilk, Melted Butter, and Eggs. Pour batter into a greased 9x13 inch baking pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the Cake cool completely.
Prepare the Chocolate Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), combine chopped Semi-Sweet Chocolate and Heavy Cream. Stir until melted and smooth. Remove from heat and stir in Butter and Vanilla Extract.
Prepare the Whipped Cream: In a chilled bowl, beat Heavy Whipping Cream with Powdered Sugar and Vanilla Extract until stiff peaks form.
Cut the cooled Cake into 6 equal squares.
Place each Cake square on a plate. Top with 1 scoop of French Vanilla Ice Cream.
Drizzle generously with the warm Chocolate Sauce.
Sprinkle with Dark Chocolate Shavings.
Top with Whipped Cream and serve immediately.
Ingredients
6
1 package425 gDevil's Food Cake Mix
1 cup240 mLButtermilk
1/3 cup80 mLMelted Butter
33Large Eggs
6 oz170 gSemi-Sweet Chocolate - chopped
1/2 cup120 mLHeavy Cream
2 tbsp30 mLUnsalted Butter
1 tsp5 mLVanilla Extract
1/2 cup60 gDark Chocolate - shaved
6 scoops720 mLFrench Vanilla Ice Cream
1 cup240 mLHeavy Whipping Cream
2 tbsp30 mLPowdered Sugar
1/2 tsp2.5 mLVanilla Extract
Equipment
9x13 inch baking pan
Mixing bowl
Saucepan
Whisk
Spatula
Double Boiler
Instructions
Preheat oven to 350°F (175°C).
Prepare the Cake according to package directions using Buttermilk, Melted Butter, and Eggs. Pour batter into a greased 9x13 inch baking pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the Cake cool completely.
Prepare the Chocolate Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), combine chopped Semi-Sweet Chocolate and Heavy Cream. Stir until melted and smooth. Remove from heat and stir in Butter and Vanilla Extract.
Prepare the Whipped Cream: In a chilled bowl, beat Heavy Whipping Cream with Powdered Sugar and Vanilla Extract until stiff peaks form.
Cut the cooled Cake into 6 equal squares.
Place each Cake square on a plate. Top with 1 scoop of French Vanilla Ice Cream.
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