CHOCOLATE CAKE MILKSHAKE INSPIRED BY PORTILLO'S

For the Prep

Begin by finely chopping 1, 7 oz bar of 70% dark chocolate. Set aside. Some of this will be used in the Chocolate Fudge Frosting and some of this will be used in the Fudge Sauce.

Preheat the oven to 350°F. Prepare two 9-inch cake pans with nonstick spray and a layer of parchment paper at the bottom of each pan.

Then carefully dust both pans in a light coating of flour. Discard any excess flour and set the cake pans aside.

For the Cake

In the bowl of a stand mixer, fitted with the whisk attachment, add the eggs, sugar, and vanilla. Beat on medium-high speed for 3-5 minutes, or until the mixture is paler in color and fluffy.

In a separate medium mixing bowl, combine the dry ingredients. Add the cake flour, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine and set aside.

Add the mayonnaise to the stand mixer and process on low speed until just combined.

Then, add the dry mixture and process on low until half-way incorporated.

Finally, slowly pour in the water or coffee and process on low for 30 seconds.

Increase to medium speed for 30 seconds, then medium high for 30 seconds.

When the batter is finished, it should be silky and smooth in consistency.

Evenly divide the mixture to both pre-greased pans and bake at 350°F for 25-30 minutes, or until a cake tester comes out clean.

Remove from the oven and place on a wire rack to cool for 3-5 minutes. Once barely cooled, invert the cakes and place back on the wire racks to cool completely.

For the Chocolate Fudge Frosting

While the cake is baking, make the frosting. Melt 4 oz of chopped dark chocolate in the microwave until smooth and boil water or make the hot coffee.

In the bowl of a stand mixer, fitted with the whisk attachment, add the powdered sugar, cocoa powder, and salt. Whisk for 30 seconds on low to combine.

Then add the softened butter and boiling water or coffee, and mix on medium to fully incorporate both ingredients. Add the 4 oz of melted dark chocolate and mix again to combine.

Once fully combined, transfer to the refrigerator for at least 30 minutes to firm up.

For the Fudge Sauce

Combine ingredients in a bowl and then reduce in a saucepot over medium-low heat until thick and syrupy. Make this close to serving time.

For the Chocolate Fudge Cake

Once the cakes and frosting have cooled completely, prepare your turnstile or large platter by using a dollop of frosting to secure a sheet of parchment paper to the surface.

Place the 1st layer of cake on the prepared turnstile or large platter. Add half of the frosting to the surface of the cake, then using an offset spatula, evenly spread the frosting over the cake.

Add the 2nd layer of cake on top along with the remaining frosting and repeat the process, covering every surface of the cakes and smoothing down the sides.

Refrigerate for at least 2 hours.

For the Chocolate Cake Milkshake Assembly

In a blender, combine softened ice cream, 1 large slice of chocolate cake and Hot Fudge Sauce.

Then, blend until combined to milkshake consistency, taste and adjust for preferred sweetness (add skim milk to cut through the sweetness or more Hot Fudge Sauce to sweeten, then blend again until combined).

Serve immediately in a glass topped with a slice of the Chocolate Fudge Cake and a drizzle of Hot Fudge Sauce.