Ingredients:

  • 1 (15.25 oz) box Devil's Food Cake Mix
  • 3 Large Eggs
  • 1/2 cup Vegetable Oil
  • 1 cup Water or Strong Coffee
  • 1 cup Heavy Cream (35%)
  • 8 oz Semi-Sweet Chocolate Chips
  • 1/2 cup Granulated Sugar
  • 1/4 cup (4 Tbsp) Unsalted Butter, cubed
  • 1 teaspoon Vanilla Extract (for sauce)
  • 1/4 teaspoon Fine Sea Salt (for sauce)
  • 2 cups Heavy Cream (35%), chilled (for topping)
  • 1/2 cup Powdered Sugar (Icing Sugar), sifted
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-processed)
  • 1 teaspoon Vanilla Extract (for topping)
  • Pinch of Salt (for topping)
  • Chocolate Shavings, Mini Chocolate Chips, or Cocoa Powder (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment) the 9x13 inch pan.
  2. Combine the cake mix, eggs, oil, and coffee/water in a large bowl. Mix on medium speed for 2 minutes, scraping down the sides.
  3. Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove the cake from the oven and let it cool on a rack for exactly 10 minutes.
  5. While the cake is still warm, use the handle of a wooden spoon (about 1/2 inch in diameter) to poke large, deep holes across the entire cake surface. Aim for 25–30 holes, spacing them about 1 inch apart. Ensure the holes go nearly all the way to the bottom.
  6. Make the Fudge Sauce: While the cake cools, combine the heavy cream, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to simmer gently.
  7. Remove the saucepan from the heat. Add the chocolate chips and let them sit for 2 minutes before stirring until the mixture is smooth, glossy, and thick.
  8. Finish Sauce: Stir in the cubed butter and vanilla extract until fully incorporated.
  9. Pour and Saturate: Slowly pour the warm fudge sauce evenly over the warm, poked cake, ensuring the sauce pools slightly in every hole.
  10. Chill: Place the pan in the refrigerator, uncovered, and chill for a minimum of 4 hours, or ideally overnight, allowing the cake to fully absorb the fudge and firm up.
  11. Prepare Topping: In a cold bowl, combine the cold heavy cream, sifted cocoa powder, powdered sugar, vanilla, and salt.
  12. Whip: Beat the mixture, starting on low and gradually increasing speed to medium-high, until stiff peaks form.
  13. Frost: Remove the chilled cake from the refrigerator. Spread the chocolate whipped topping generously and evenly across the cake.
  14. Garnish and Serve: Dust with cocoa powder or sprinkle with chocolate shavings. Slice and serve immediately.