Fudgy Chocolate Layer Cake Recipes

FUDGY CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350*; grease and flour 2 9inch cake pans.
• In sm saucepan, melt butter and chocolate, stirring, over low heat.
• Mix flour, sugar, cocoa, baking soda and salt in lg mixer bowl.
• Add melted chocolate, buttermilk and eggs.
• Beat on low to combine; beat on high until light and fluffy, about 2 minutes.
• Pour into cake pans.
• Bake for 25 minutes, or until cakes test done.
• Cool in pan 5 minutes; invert onto wire rack.
• Frosting: Bring cream JUST to a boil.
• Remove from heat and stir in chocolate chips.
• Stir until frosting is smooth and starts to thicken.
• Place 1/3 cup on bottom layer.
• Top with second layer; frost top and sides.

FUDGY CHOCOLATE LAYER CAKE

Steps:

• Line bottoms of two 9" round cake pans with waxed paper.
• Grease paper and sides of pan.
• Dust with flour, set aside.
• In bowl, whisk flour, cocoa, soda and salt til mixed.
• In large mixing bowl, beat butter and sugars at medium-speed til light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• On low speed, alternately beat in flour mixture and buttermilk just til blended.
• Divide batter equally into prepared pans.
• Bake in 350 oven for 25-30 minutes, or til a toothpick comes out clean.
• Cool in pans on wire rack for 10 minutes.
• Turn cakes out onto racks.
• Remove waxed paper.
• Turn layers top-side up, and cool completely.
• Frosting:.
• Beat butter and powdered sugar on medium speed til light and fluffy.
• Add melted chocolate and vanilla.
• Continue beating til shiny and smooth.
• Place one cake onto serving platter.
• Spread with frosting.
• Top with remaining cake layer.
• Frost top and sides.
• Let cake stand for 30 minutes before topping with chocolate shavings, and before slicing.

CHOCOLATE FUDGE LAYER CAKE

Steps:

• Preheat oven to 350°F.
• Grease two 9-inch round baking pans.
• Chop 2 chocolate squares; set aside.
• Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
• Beat on medium speed 2 minutes.
• Stir in chopped chocolate.
• Spoon into pans.
• Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
• Cool in pans on wire racks 10 minutes.
• Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
• Frosting:.
• Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
• Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
• Let stand 15 minutes to thicken.
• Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
• Store in refrigerator.

SHOTTS FUDGY CHOCOLATE LAYER CAKE

Steps:

• MAKE THE CAKE: Preheat the oven to 325°. Line bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
• In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
• In a small mixing bowl, whisk buttermilk, eggs and vanilla.
• In another small bowl or glass measuring cup, melt the butter in the hot coffee.
• Using an electric hand mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
• Pour the batter evenly into the pans and bake for 25 to 30 minutes, until the cakes are springy to the touch. Rotate pans halfway through baking. Let the cakes cool in pans for about 10 minutes, then turn out onto a rack to cool completely. Peel off the parchment.
• MEANWHILE, MAKE THE FILLING AND FROSTING: Add chocolate to a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over chocolate and let stand in a warm place for 5 minutes.
• Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
• In a microwave-safe bowl or glass measuring cup, combine the sugar with the water and heat for 30 seconds; stir to dissolve.
• Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4" layer. Repeat with remaining layers, while stacking. Spread the remaining frosting around the sides of the cake.
• Let the cake stand at room temperature for an 1 hour or more before slicing.