Hot Fudge Sundae Cake

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

4 cups heavy cream, divided

1 split vanilla bean (for vanilla batch)

3 tablespoons unsweetened Dutch-process cocoa powder and 5 ounces bittersweet or semisweet chocolate, chopped (for chocolate batch)

2 cups whole milk

1 1/2 cups granulated sugar

Pinch of salt

10 egg yolks

1 1/2 teaspoons vanilla extract, divided

1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch process cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks), cold unsalted butter, cut into small chunks

1 large egg

3 tablespoons unsalted butter, melted

2/3 cup heavy or whipping cream

1/2 cup light corn syrup or golden syrup (honey should work as well, but I didn’t test it this time)

1/3 cup packed dark brown sugar

1/4 cup unsweetened cocoa powder, ideally Dutch-processed

Heaping 1/4 teaspoon fine sea salt or level 1/4 teaspoon table salt

6 ounces bittersweet chocolate, chopped (or, about 1 cup bittersweet chocolate chips), divided

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

1 cup heavy or whipping cream

2 tablespoons sugar

Maraschino cherries

Colored sprinkles

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