DRESSEL'S CHOCOLATE FUDGE WHIPPED CREAM CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Dressel's Chocolate Fudge Whipped Cream Cake image

Dressel's Cakes went out of business some time ago. The family recipe was lost. Fortunately, with the help of the family, Lost Recipes Found and Heidi Hedeker, a pastry chef instructor at Kendall College, the recipe was reconstructed. This is my husband's favorite cake. I plan to make it for his birthday. Youtube has a 2 part,...

Provided by maggie hanecker

Categories     Cakes

Time 1h40m

Number Of Ingredients 24

2 c sugar
3 eggs
1 1/4 c oil
4 tsp vanilla extract
1 1/3 c boiling water
1/2 c hershey's special dark cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/3 c cake flour
1 c all purpose flour
1 c toasted & ground mixed walnuts & pecans for sides of finished cake
***light chocolate buttercream ingredients
2 c room temperature unsalted butter
1/2 c vegetable shortning
4 c powdered sugar
2 tsp vanilla extract
2 1/2 Tbsp vegetable oil
4 Tbsp dutch-process cocoa powder
***whipped cream ingredients
1 c water
1/2 tsp agar agar
3 c non-homogenized heavy cream
1/2 c powdered sugar
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350. Prepare two, 9-inch baking pans by greasing them and lining them with parchment paper circles. Also at this point: Set out the two cups of unsalted butter for your buttercream on your counter to bring it to room temperature (pliable, but not soft) for making your frosting later.
  • 2. In large mixing bowl, beat sugar and eggs 3 minutes until fluffy and creamy. Blend in oil and vanilla and beat two minutes more. Combine boiling water and cocoa powder, stir to dissolve, mix in soda and salt. Pour into batter and incorporate. Add flour and mix until blended and smooth. Pour into prepared pans and tap pans to release bubbles. Bake at 350 for 35 to 40 minutes until cake springs back when touched. Remove from oven; let rest in pans for five minutes. Turn onto racks. Let cakes cool completely.
  • 3. While cake is baking, make whipped cream. Place 1 cup water in saucepan with 1/2 tsp agar agar. Heat to boiling; boil 4 1/2 minutes. Let solution cool just until you can immerse your finger in it-still quite warm and liquid-this takes about 3 to 3 1/2 minutes. While you're waiting, combine 3 cups of cream with 1/2 cup powdered sugar and 1 tsp vanilla. Turn mixer to low speed. Before cream reaches soft peak stage, add 3 Tbsp of the warm liquid agar/water solution to cream all at once (there should be at least 2 1/2 to 3 tablespoons of this solution left after boiling) and whip until consistency firms up. Note: The whipped cream will not be super firm-just firmer than typical whipped cream.
  • 4. Make your light chocolate buttercream. Whip two cups of room temperature unsalted butter with 1/2 cup of vegetable shortening and 4 cups powdered sugar at low speed for 8 to 10 minutes until the mixture is fluffy. Add two tsp vanilla. Whip again just to incorporate. Mix together 2 1/2 Tbsp oil with 4 Tbsp Dutch process cocoa powder. Whisk into buttercream until evenly distributed.
  • 5. Assemble cake: Trim the "dome" off the top of each fudge layer to ensure each cake layer is exactly level and of the same thickness. (Note: if you are allergic to nuts, crumble this trim into crumbs and place on a parchment-lined baking sheet. Toast crumbs in the oven at 300 degrees until crispy. Crush these crumbs fine and reserve.) Place first fudge layer on a cake liner on a footed cake stand. Carefully pipe 1-inch of buttercream around the rim of the fudge layer, so you now have a standing lip of buttercream on the cake layer. Fill this with 1-inch tall whipped cream. Add several more spoons of whipped cream onto the center. Layer the second fudge layer of cake over the whipped cream layer. Using an offset spatula, carefully seal the outside edge of the cake (sealing whipped cream in) with buttercream, using a little more buttercream if needed. Frost top of cake with buttercream. Frost sides of cake with buttercream. Apply crushed nuts (toasted walnut and pecan) to sides of the cake. (Or, if allergic to nuts, apply the toasted cake crumbs to the sides of the cake.) Freeze the cake, which will ensure that the whipped cream layer and buttercream will firm up. Set cake out 1/2 hour to 45 minutes before serving to fasten.

Ibrahim Whaheedh
[email protected]

This cake is amazing! I'll definitely be making it again.


Md Ronyrahman
[email protected]

The cake was a little dry, but the frosting was delicious.


Sieun
[email protected]

This cake is a bit too rich for my taste, but it's still good.


Azadar Baloch
[email protected]

I love this cake! It's my go-to recipe for chocolate cake.


Patra Johnson
[email protected]

This cake is perfect for a special occasion. It's beautiful and delicious.


Stacey “Staceyann” Ann
[email protected]

This cake was so easy to make and it turned out so well! I'm definitely going to be making it again.


Kyanjo Cecil
[email protected]

The frosting was a little grainy, but the cake itself was delicious.


grenade poping
[email protected]

This cake was a bit too dense for my liking. I think I would have preferred a lighter, fluffier cake.


Pearly Choisy
[email protected]

The cake was a little too sweet for my taste, but the frosting was perfect. I would definitely make this cake again, but I would use less sugar in the cake batter.


Oluwaseyi Ibidotun
[email protected]

This cake is so easy to make and it's always a crowd-pleaser. I've made it for birthday parties, potlucks, and even just for a special treat. It's always a hit.


Rihan Vai
[email protected]

I'm not much of a baker, but I decided to give this recipe a try. I'm so glad I did! The cake turned out perfectly and it was so delicious. My family loved it.


Nichole mccarthy
[email protected]

I made this cake for a special occasion and it was a huge hit! Everyone loved it. The cake was moist and flavorful, and the frosting was smooth and creamy. It was the perfect dessert.


Syamiea Islam
[email protected]

This cake was absolutely divine! The chocolate fudge frosting was rich and decadent, and the whipped cream filling was light and fluffy. The combination of the two was pure heaven. I will definitely be making this cake again and again.