Ingredients:

  • 2 cups All-Purpose Flour (Sifted)
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder (natural)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt (Fine Sea Salt)
  • 2 Large Eggs (Room temperature)
  • 1 cup Buttermilk (Full-fat preferred)
  • 1/2 cup Vegetable Oil (or neutral oil)
  • 1 teaspoon Vanilla Extract
  • 1 cup Hot Water (or brewed coffee)
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1/2 cup Evaporated Milk
  • 4 tablespoons Unsalted Butter
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/2 teaspoon Vanilla Extract (for fudge)
  • Pinch Salt (for fudge)
  • 2 cups Heavy Whipping Cream (cold, minimum 35% fat)
  • 1/2 cup Confectioners' Sugar (Sifted)
  • 1 teaspoon Vanilla Extract (for topping)
  • 2 oz Cream Cheese (softened)
  • 1 tablespoon Grated Dark Chocolate (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan.
  2. Combine all dry cake ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt) in a large bowl and whisk well.
  3. Add the eggs, buttermilk, oil, and 1 teaspoon vanilla extract to the dry ingredients. Beat with a mixer on medium speed for about 2 minutes.
  4. Carefully pour the hot water (or coffee) into the batter while mixing on low speed until smooth. The batter will be thin. Pour into the prepared pan and bake for 30–35 minutes.
  5. Transfer the cake to a wire rack and let it cool for exactly 5 minutes; it must be warm for the next step.
  6. While the cake is baking, prepare the fudge filling: Combine condensed milk, evaporated milk, butter, and salt in a small saucepan. Heat over medium-low, stirring until the butter is melted.
  7. Remove the saucepan from the heat. Stir in the chocolate chips and 1/2 teaspoon vanilla extract until the chocolate is completely melted and the sauce is thick and smooth.
  8. Use the blunt end of a wooden spoon or a dowel to poke generous holes all over the warm cake, spaced about 1 inch apart.
  9. Slowly and evenly pour the warm fudge filling over the entire surface of the cake, ensuring the sauce pools into the holes. Cover loosely and chill in the refrigerator for a minimum of 2 hours, until the cake is completely cold.
  10. For the topping: Beat the softened cream cheese until smooth. Gradually add the cold heavy cream and 1 teaspoon vanilla extract. Whip on medium-high speed.
  11. Gradually add the sifted confectioners' sugar and continue whipping until firm peaks form.
  12. Spread the stabilized whipped cream evenly over the chilled cake. Garnish with grated dark chocolate, slice, and serve immediately.