DoughSeeDough

a balanced plate with room for dessert

Category Archives: Cakes & Cupcakes


by 3 Comments

Gluten-Free Vegan Chocolate Cupcakes

I love challenges. I needed a dessert for a dietetic intern potluck. The catch – I wanted everyone to be able to enjoy it and one intern eats vegan and another gluten-free. Bring on the challenge, baby! I scoured the internet far and wide (ok, I only used Google and Pinterest) and ended up combing a bunch of different recipes to get this final product.

I got the base cake recipe from Eggless Cooking. It’s made with beets and chickpeas. I was really skeptical at first, but I decided to give it a try. Turns out you can’t even taste the chickpeas or beets! I used canned chickpeas and beets to cut down on prep-time and it turned out pretty well.

These cupcakes were soooo decadent. It’s not really cake-like. More fudge-like perhaps? They’re dense, rich, and definitely chocolatey!

(Sorry for the bad photo - I took this minutes before running out  
the door to get my butt to the potluck!)

Gluten-Free Vegan Chocolate Cupcakes with Chocolate Frosting
yields 12 cupcakes 

For the cupcakes:
2 cups chickpeas, canned or freshly cooked
3/4 cup beets, cooked
1/2 cup sugar
1/4 cup coconut oil, melted
1 teaspoon baking powder
1/2 teaspoon instant coffee granules
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups vegan chocolate chips*

  1. Remove the thin outer skin from the chickpeas. Enlist help if you can – this will take a while! Use a food processor or blender to puree until smooth with a tablespoon or so of water.
  2. Puree beets into a smooth paste, using the cooking water.
  3. Preheat oven to 350°F. Line a cupcake pan with liners and set aside.
  4. Melt chocolate chips in microwave in 20 second increments, stirring after each until completely melted.
  5. Combine chickpeas, beets, and sugar in the food processor or blender until completely smooth – no lumps allowed! Puree in coconut oil, baking powder, coffee granules, lemon juice, and vanilla extract until well combined.
  6. Blend in the melted chocolate chips into the chickpea and beet mixture and let the food process or blender run for a couple minutes to allow chocolate to distribute evenly throughout the batter.
  7. Pour batter into prepared cupcake pan and bake for 40 – 50 minutes.
  8. Remove pan from the oven and place on a wire rack. Let the cupcakes cool completely in the pan.
  9. Remove cupcakes from cupcake pan when cool and frost with chocolate frosting (recipe below)!
For the frosting:
1 can regular coconut milk, opened and refrigerated overnight – do not shake!!
1 cup Smart Balance, room temperature
3/4 cup cocoa powder
2 teaspoons vanilla extract
4 – 6 cups powdered sugar
  1. Scrape the thick layer off the top of the coconut milk into a large bowl. Add in Smart Balance and beat until well combined and smooth.
  2. Mix in cocoa powder and vanilla extract until well combined.
  3. Gradually add powdered sugar into frosting, 1 cup at a time, until desired consistency is reached**.
  4. Use immediately or refrigerate, covered.

*I used Enjoy Life mini chocolate chips and they were pretty darn tasty!
** I ended up using some of  coconut milk left in the can to thin out the frosting and give it another boost of flavor. I ended up using about 5 cups of powdered sugar in addition to about 1/4 cup of the coconut “water” that was left in the can.


by 1 Comment

Boston Cream Pie Cupcakes

Well folks, I start my first dietetic internship rotation today. Since I’ll be spending my day talking about nutrition, I figured there was no better way to kick it off with something not-so-healthy.

These are time-consuming to make, but the results are so worth it. Delicious white cake topped with ganache and filled with a to-die-for custard? Don’t mind if I do!

Boston Cream Pie Cupcakes
 makes 12 cupcakes

For the custard:
3 egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/3 cups milk
2 tablespoons butter
1 teaspoon vanilla extract

For the cupcakes:
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup sugar
12 tablespoons unsalted butter, divided
3 large eggs
3/4 cups milk
1 1/2 teaspoons vanilla extract

For the ganache:
1 cup semisweet chocolate chips
1/2 cup whipping cream

To make the custard

  1. In a small bowl, lightly beat egg yolks and set aside.
  2. In a medium saucepan over medium heat, combine sugar and cornstarch. Whisk in milk. Cook, stirring frequently, until thick and bubbly. Cook and stir for 2 more minutes.
  3. Remove from heat. Stir in butter until melted and then stir in vanilla. Cover pan with plastic wrap and chill for 2 – 24 hours.
To make the cupcakes:
  1. Preheat oven to 350°F. Line a muffin pan with paper cups and set aside.
  2. In the bowl of a stand mixer, combine the flour, baking powder, salt and sugar on low. Add butter, 1 tablespoon at a time and mix until the mixture resembles coarse crumbs.
  3. Add eggs 1 at a time, mixing until well combined. Add milk and vanilla and increase the speed to medium. Mix until batter is light and fluffy.
  4. Fill muffin cups 3/4 full. Bake until a toothpick inserted into the center comes out clean about 20 minutes. Cool for 5 minutes in the pan and then transfer to wire rack to cool completely.
To make the ganache:
  1. For the ganache: melt chocolate chips and whipping cream in microwave-safe bowl. Stir until smooth.
To assemble:
  1. Insert a small paring knife at a 45° angle about 1/8 inch from the edge of a cupcake and cut all the around to remove a cone. Cut the tip of the cone off, leaving about 1/4 inch of the top, creating a small disk. Repeat with remaining cupcakes.
  2. Fill a plastic bag with custard and cut off the corner of the bag. Fill the cupcakes with custard and top with the cake disk.
  3. Spoon chocolate ganache on top of the cupcakes and refrigerate until set, about 10 minutes.
Recipe adapted from Cook’s Illustrated


by Leave a comment

Peach Cake

I bought 3 peaches with the intention of making a dessert of some sort. I had no idea what dessert I wanted to make; all I knew is that those peaches looked good. And I needed them.

They sat in fridge while I looked and looked for a recipe that sounded good. A few days later, I paged across a Fresh Peach Cake recipe in Food Network Magazine. Bingo. This cake was awesome – moist and not-too-sweet with a perfect crunchy topping. I’ll definitely be making this one again!!

Fresh Peach Cake
adapted from Food Network Magazine, June 2011

1 stick unsalted butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup plain nonfat yogurt, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large ripe peaches
1/2 cup chopped pecans

  1. Preheat oven to 350ºF. Grease a 9 inch square baking pan.
  2. Bring a medium pot of water to a boil. Dunk peaches into boiling water for 20 seconds. Remove and plunge into ice water. Slip skins off peaches. Remove pit and slice into 1/4″ slices.
  3. In the bowl of an electric mixer fit with the paddle attachment, beat butter and 1 cup sugar for 3 – 5 minutes on medium-high speed, until light and fluffy.
  4. With mixer on low,  add eggs one at a time. Mix in sour cream, yogurt and vanilla and beat until smooth.
  5. In separate bowl, sift together flour, baking soda, baking powder, and salt. Add dry ingredients slowly to batter with mixer on low. Mix until just combined.
  6. In small bowl, combine brown sugar and cinnamon.
  7. Spread half the batter into prepared pan. Top with half the peaches. Sprinkle with 2/3 of the cinnamon sugar mixture. Spread remaining batter on top of peaches. Arrange remaining peaches on top and sprinkle with remaining cinnamon sugar and the pecans.
  8. Bake for 45 – 55 minutes, or until a toothpick inserted into center comes out clean.
  9. Serve warm or at room temperature.


by 4 Comments

Strawberry Lemonade Cupcakes

I can’t help myself. Every time I go to the store, I buy strawberries. Walking through the farmers’ market is dangerous. I buy strawberries. I just love strawberries!!! I love them in salads, I love them in cakes, and now I love them in cupcakes!

This was inspired by one of Mike’s favorite summertime drinks – strawberry lemonade. I wanted a cupcake that echoed the taste of strawberry lemonade – sweet, but tart, and really refreshing.

I think this one really hit the spot. I found a recipe on  Annie’s Eats and modified it to suit my tastes. I love this! Be warned – the more strawberry and lemon you put in, the runnier the icing will be. I ended up with 5 teaspoons of lemon juice and the whole half cup of strawberries in my frosting. I wanted the flavor in there. I paid for it with runnier frosting. Worth it 🙂

Strawberry Lemonade Cupcakes
makes 12 cupcakes

For the cupcake:
1 cup and 2 tablespoons all purpose flour
3/4 tablespoon baking powder
1/3 teaspoon salt
1 teaspoon lemon zest
6 tablespoons unsalted butter, room temperature
¾ cup sugar
1 egg
1/3 cup milk
1 cup fresh strawberries, hulled and diced

For the syrup:
1/4 cup fresh lemon juice
3 tablespoons powdered sugar

For the frosting:
½ cup fresh strawberries
6 ounces cream cheese
9 tablespoons unsalted butter, room temperature
1 2/3 cup powdered sugar
4 teaspoons lemon juice

  1. Preheat oven to 325°F. Line cupcake pan with 12 paper liners.
  2. In medium bowl, combine the flour, baking powder, salt and lemon zest. Stir together and set aside.
  3. In large bowl, beat butter on medium speed until light and fluffy. Add sugar and beat until well combined. Beat in egg, scraping in sides, until well combined.
  4. Add half the flour mixture and beat on low until just incorporated. Mix in milk until smooth. Add remaining flour mixture and mix until just combined. Fold in strawberries.
  5. Divide batter evenly into paper lines, filling them about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Allow to cool in pan for 5 minutes and then transfer to wire rack to cool completely.
  6. Once cupcakes have cooled, whisk together lemon juice and powdered sugar for the syrup, until well combined.
  7. Poke holes into cupcakes with a skewer (I used a chopstick) and pour the syrup over the cupcakes, allowing it to soak in.
  8. To make frosting, puree strawberries in a food processor or blender and set aside. Beat cream cheese and butter on medium speed until smooth and fluffy, about 5 minutes. Add in powdered sugar until smooth. Add lemon juice and vanilla extract until incorporated. Mix in strawberry puree a little at a time until desired consistency and flavor is reached.
  9. Frost cupcakes and serve immediately or keep refrigerated.


by 1 Comment

Cherry Coffee Cake

I set out looking for dishes I could make for Easter brunch. I found this one in one of the old cookbooks and couldn’t resist. I opted to use frozen tart cherries instead of blueberries though, since that’s what we had on hand. The cherries were picked by my in-laws during the summer and I thought that they would be perfect in coffee cake!

Here’s a snapshot of the original recipe:

Here’s the recipe with my modifications:

Cherry Coffee Cake

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup unsalted butter
3/4 cup sugar
1 egg
1/2 cup milk
2 cups tart cherries, pitted
1 tablespoon flour
1 tablespoon sugar

For the topping:
1/2 cup flour
1 teaspoons cinnamon
1/4 cup brown sugar
1/4 cup granulated white sugar
1/4 cup butter, room temperature

  1. Preheat oven to 350°F. Spray a 13×9 pan with nonstick spray.
  2. Whisk together flour, baking powder and salt in small bowl.
  3. In medium bowl, cream butter until smooth. Gradually add sugar and continue creaming until fluffy. Add egg, beating well.
  4. Add dry ingredients alternately with milk, mixing after each addition until just smooth.
  5. In small bowl, combine cherries, 1 tablespoon flour and 1 tablespoon sugar. Gently fold in cherries to batter.
  6. Spread batter into greased pan.
  7. To make topping: combine all dry ingredients and cut in butter until mixture in crumbly.*
  8. Sprinkle topping evenly over coffee cake and bake in preheated oven for 30 minutes and enjoy!!
*I couldn’t find my pastry cutter and I never quite mastered the technique of cutting with a forks and/or knives, so I just used my fingers. I rubbed the butter into the dry ingredients until they became crumbly. It was pretty quick and easy!


by Leave a comment

Mint Filled Brownie Cupcakes

I can’t believe it’s been over 3 months since my last post. Life had gotten just a little too crazy for me and sadly, my blog was left unattended to.I swear I have not forgotten about it, and I thank all the people who are still reading. I’m actually surprised that I’m getting this many hits!

A lot has happened in the past 3 months, but the biggest news is… Mike and I are engaged! So, with this upcoming semester, 2 puppies to take care of, and a wedding to plan, I know that I am going to be busy busy busy. My plan? Create as many blog posts as I can between now and Tuesday when classes begin!

I think I”ll start off with these mint filled brownie cupcakes! I saw this recipe on The Busty Baker a while ago, bookmarked it, and promptly forgot about it. Then one day as I was organizing my bookmarks, I found it again and decided to make it. Bookmark organization was abandoned, and these heavenly cupcakes were created.

Mint Filled Brownie Cupcakes
copied from The Busty Baker

8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all purpose flour
1/4 cup unsweetened Dutch process cocoa powder, sifted
12 small (1 ½-inch) chocolate-covered peppermint patties, such as York Peppermint Patties

  1. Preheat oven to 350F. Line a standard muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir occasionally just until melted, 4 to 5 minutes.
  2. Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa until just smooth (do not overmix.)
  3. Spoon 1 heaping tablespoon of batter into each lined cup. Place one peppermint patty on top, gently pressing into batter. Top with 2 tablespoons batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

Mint Frosting
From Joy of Baking.com
Makes enough to spread a thin layer on 12 cupcakes

2 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar, sifted
1 – 1 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring (optional)

  1. In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownies.

Chocolate Glaze
From Martha Stewart’s Cupcakes
Makes 1 ¼ cups

6 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
1 tablespoon light corn syrup

  1. Place chocolate in a medium heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
  2. Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.


by 1 Comment

Red Velvet Cake

I made this cake for Mike’s 21st birthday party. It was a huge hit and everyone thought it tasted great. I made the cake with cream cheese frosting, even though that isn’t the traditional frosting used for red velvet cake. I think next time I will make the cake with the traditional frosting though!

Unfortunately, I wasn’t able to get great pictures of the cake after it had been cut since my camera ran out of battery, but I managed to get a few during the assembly process.

Red Velvet Batter

Red Velvet Cake

2 1/2 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons cocoa powder
2 ounces red food coloring
1/2 cup unsalted butter,  room temperature
1 1/2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk,  room temperature
1 teaspoon white distilled vinegar
1 teaspoon baking soda

  1. Preheat the oven to 350°F. Grease and flour two 9 inch round baking pans.
  2. In a medium bowl, sift together flour, baking powder and salt. In a smaller bowl, mix together cocoa powder and food coloring until a smooth paste forms.
  3. In a large bowl with a mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Mix in eggs one at a time and then blend in vanilla extract and red cocoa paste. Make sure to mix thorougly, scraping the sides of the bowl with a spatula.
  4. Add 1/3 of the flour mixture to the butter mixture. Add in half of the buttermilk. Mix in another 1/3 of the flour mixture, followed by the remainder of the buttermilk. Add the last 1/3 of the flour mixture and mix in, making sure that the batter is well incorporated.
  5. In a small bowl, mix together the vinegar and baking soda. Add this to the batter and mix in thoroughly. Divide the batter equally between the two pans.
  6. Bake for 25 – 30 minutes, rotating pans once during baking. The cake is done when a toothpick inserted into the center comes out clean.
  7. Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and place on rack to finish cooling after 10 minutes.
  8. Frost the cake with the traditional icing or cream cheese icing – recipes are included below.

Red Velvet Assembly

Cream Cheese Icing

2 packages cream cheese, room temperature
1 stick unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted

  1. Blend together cream cheese and butter with a mixer until smooth. Add in vanilla extract.
  2. Add powdered sugar with the mixer on low speed.
  3. Blend the frosting on high speed until light and fluffy, about 3 minutes.

Red Velvet

Traditional Red Velvet Cake Icing

1 cup milk
5 tablespoons all purpose flour
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract

  1. In a medium saucepan, combine milk and flour. Cook over low heat, stirring constantly, until mixture thickens. Cool completely.
  2. Using a mixer, blend together sugar, butter and vanilla until light and fluffy.
  3. Stir in the flour mixture. Mix until the icing is a good spreading consistency.


by Leave a comment

Chocolate Cupcakes

These decadent cupcakes are filled with a marshmallow creme and topped with a chocolate ganache. I still haven’t figured out the perfect name for them yet, so “chocolate cupcakes” will have to do for now…

chopped chocolate

Chocolate Cupcakes

–For the cupcakes

1 1/4 cups all purpose flour2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
1 teaspoon vanilla extract
2 large eggs

–For the filling

4 tablespoons unsalted butter at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme

–For the ganache

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon milk
2 cups confectioners’ sugar

chocolate cupcakes

  1. Preheat the oven to 350°F. Place liners into the muffin pans.
  2. To make the cupcakes, sift together the flour, baking soda, baking powder, and salt in a medium sized bowl. Bring the granulated sugar and water to a boil in a saucepan until the sugar dissolves, stirring frequently. Pour the sugar mixture into a large bowl and add the chocolate and butter. Let sit, stirring occasionally, until the chocolate is melted. Stir in the vanilla and using a mixer, beat in the eggs. Mix in the dry ingredients. Divide the batter evenly between the pans, about 1/4 cup of batter per cupcake. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Move to a rack to cool completely.
  3. To make the filling, cream the butter with a mixer until light and fluffy. Carefully beat in 1/4 cup confectioners’ sugar. Add the vanilla and 1 tbs. heavy cream, beating until smooth. Add the remaining 1/2 cup confectioners’ sugar and 2 tbs. of heavy cream to the mixture. Beat in the marshmallow creme, mixing until smooth.
  4. To prepare the ganache, place the chocolate in a stainless steel bowl. Heat the cream and 1 tbs. butter in a small saucepan until just boiling and pour over the chocolate. Let stand for 5 minutes and then whisk until smooth. Add 2 tsp. vanilla and let stand until cool, but still liquid.
  5. Spoon the creme filling into a pastry bag fitted with a medium-sized tip. Insert the tip into the center of each cupcake, filling until the cupcake feels heavier. Be careful to to overfill so that the creme is overflowing from the top! Dip the cupcake tops into the ganache or use a spoon to top the cupcakes with ganache.


by Leave a comment

Coconut Cupcakes

My roommate, Isabel, and I were going to make a coconut cake using fresh coconut but our coconut was… fermented. So then we decided to make coconut cake using store-bought sweetened coconut; but, then we forgot to put the coconut milk in to the cake so we just made normal vanilla cupcakes instead and topped them off with some toasted coconut.

The cake recipe is Paula Deen’s 1-2-3-4 cake recipe and the frosting is her 7 minute frosting.

coconut cupcakes

1-2-3-4 Cupcakes
yields 24 cupcakes

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

  1. Preheat oven to 350°F.
  2. Line muffin pans with cupcake liners. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
  3. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes or until done.
  4. Cool completely and then frost with 7 Minute Frosting (recipe below).

7 Minute Frosting

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

  1. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer at high speed for 1 minute.
  2. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy).
  3. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Toasted Coconut

Heat the oven to 350°F. Spread the coconut out in a thin layer. Toast for 2 minutes and then in 1 minute intervals until lightly browned.

Assembly

Frost cooled cupcakes and then sprinkle with toasted coconut.



by Leave a comment

Mint Ice Cream Cake

Girl Scout Thin Mints, mint ice cream, hot fudge, and chocolate wafers layered into a cake – what could be better? I had several boxes of Thin Mints laying around and as much as I love them, I haven’t been able to finish them all yet. So I figured I would put them to good use. Mint ice cream is also one of my favorite flavors, so I figured that I couldn’t go wrong with this!

mint ice cream cake

Mint Ice Cream Cake

1 box of chocolate wafers (I used Nabisco Famous Chocolate Wafers)
1/2 stick of butter, melted
1/2 box of Thin Mints (1 roll), crushed
1/2 gallon of mint ice cream, softened enough to spread
1/2 jar of hot fudge sauce

  1. In a food processor, crush the wafers (I used about 2/3 a box for the crust). Add the butter and mix until combined. Press the wafers into the bottom of a 9″ springform pan.
  2. Carefully spread half the ice cream on top of the crust.
  3. Sprinkle the crushed Thin Mints (a food processor works fine) on top of the ice cream and drizzle the fudge on top of the Thin Mints.
  4. Spread the remaining ice cream on top of the Thin Mint layer.
  5. Freeze the cake for at least 30 minutes – you want the ice cream to harden back up.
  6. Before cutting, run a knife dipped in hot water around the edge of the pan to loosen. Cut the cake with a warm knife as well.
  7. Serve the cake with the remaining hot fudge sauce!