MAKES 1 (9 X 13-INCH) CAKE
Chocolate lovers, unite. What is better than a chocolate cake? How about one that is poked and filled with hot fudge, then topped with a creamy chocolate mousse? Three layers of chocolate: It is a chocoholic’s dream comes true!
Nonstick cooking spray
1 (15.25- to 18-ounce) box chocolate cake mix
3 large eggs
1 cup sour cream
½ cup canola or vegetable oil
½ cup water
1 (11.75-ounce) jar hot fudge ice cream topping
1 cup heavy cream
1 (3.9-ounce) box chocolate fudge or chocolate instant pudding mix
2 cups whole milk
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with the nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, eggs, sour cream, oil, and water. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Spoon the batter into the prepared baking dish.
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
Heat the hot fudge topping in a microwave according to the directions on the jar. Measure ¼ cup of the hot fudge into a small microwave-safe glass cup and set aside for topping. Pour the remaining hot fudge over the cake and spread with the tip of a table knife to cover completely and fill the holes. Let cool for 15 minutes.
In a small, deep bowl using a handheld mixer, beat the cream on low speed until frothy. Increase the speed to medium-high and beat until the cream holds stiff peaks. Set the whipped cream aside.
In a medium bowl, whisk together the pudding mix and the milk until the pudding is blended. Fold in the whipped cream.
Spread the mousse over the cake.
Rewarm the reserved hot fudge topping, if necessary, in a microwave on High (100%) power for 5 to 10 seconds, or until just warm. Place small dollops of hot fudge over the top of the mousse. Using a wooden pick, swirl the chocolate dollops to make a decorative pattern.
Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.