Captain Fabulous Fudge Cake

Now that we are only two weeks away from She Speaks, I am eyeball deep in last-minute details. I will be checking into the hotel in just ten more days! Yipes! I could use an additional week but… oh well. At this point I just pray that God will take care of any details that I have missed. It’s not like He isn’t the better event planner anyway, huh?

Even though my schedule is a little bit nuts, I could never let one of my most treasured friends’ birthday go by without a little something special from my kitchen. OK… maybe I was a couple of weeks late but it’s the thought that counts, right?

Special occasions are the perfect time to pull out all the stops and whip up something fabulous and decadent. My friend Captain Fabulous’ birthday is one such occasion! While this cake may be easy to make (it even starts with a boxed cake mix) it is over-the-top FAB-U-LOUS!

I originally found the base recipe in a magazine and have made a few tweaks and additions to make it extra special for my extra special friend. Enjoy! (Oh… this is one of those desserts that you don’t want laying around after guests have gone. Seriously! It’s dangerous to have around when you are all alone… it’s in the middle of the night… you can’t sleep because thought of rooming lists and publisher appointments are dancing in your head… you hear the dark chocolate whispering your name… Oh, sorry. I left for a minute there.)

Captain Fabulous Fudge Cake

Cake:

• 1/2 cup vegetable oil
• 1/2 cup Kahlua (or you can use strong coffee)
• 2 cups sour cream (light is OK)
• 2 large eggs
• 1 18.25-oz package chocolate fudge cake mix
• 1 cup mini semi sweet chocolate chips
• 1 cup dark chocolate chips (I use Ghirardelli)

Dark Chocolate Ganache:

• 3/4 cup heavy cream
• 11.5 oz package dark chocolate chips

Garnish:

• Assorted Berries
• 2-3 tablespoons sugar
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease and flour 10-inch Bundt or angel food cake pan and set aside.

In a large mixing bowl, beat together oil, Kahlua, sour cream and eggs. When well combined, add the cake mix and continue to beat for 30 seconds. Stir in the chocolate chips. Pour batter into prepared pan. Bake for one hour or until wooden toothpick comes out clean. Cool in the pan on a wire rack for 20 minutes. After 20 minutes, carefully remove cake from pan onto wire rack and cool completely. Once cake is completely cooled, place it on a serving platter.

To make ganache: Bring the heavy cream to a simmer over medium heat. Place chips in a heat-proof bowl and pour hot cream over the chips. Let sit for five minutes and then stir until you have a thick glaze. Spoon the glaze over the cooled cake. Lick the spoon (you know you want to).

To garnish: Combine berries in a mixing bowl (slice strawberries first if using) and mix in the sugar. Set aside until ready to serve.

To make whipped cream: Pour heavy cream into a chilled bowl and beat on high speed until soft peaks form. Add powdered sugar and vanilla and continue to beat until you have stiff peaks.

To serve: Arrange berries around the base of the cake and serve with the whipped cream. I also like to sprinkle with powdered sugar. The white on the dark chocolate makes it look even more festive!

Happy Birthday Captain Fabulous. May this year bring you more joy, more laughter and more love than your heart can contain. (Oh… and lots more cake!) I love you my treasured friend!

Sweetest Blessings,
LeAnn