Best 4 Best Ever Chocolate Fudge Layer Cake Recipes

Welcome to the ultimate quest for the most exquisite chocolate fudge layer cake. Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more? We'll guide you through the world of chocolate fudge layer cakes, uncovering the secrets that make them so irresistible. Whether you're a seasoned baker or just starting out, our comprehensive guide will take you on a journey to create the best ever chocolate fudge layer cake. From selecting the finest ingredients to perfecting the techniques, we'll be your trusted companion in this sweet endeavor. So, put on your apron and let's dive into the world of chocolatey goodness!

Check out the recipes below so you can choose the best recipe for yourself!

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Best-Ever Chocolate Fudge Layer Cake image

Make and share this Best-Ever Chocolate Fudge Layer Cake recipe from Food.com.

Provided by Breakstone

Categories Dessert

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
1 (4 ounce) package JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate (8 squares)
1 (8 ounce) container Cool Whip Topping (Do not thaw.)
2 tablespoons PLANTERS Sliced Almonds

Steps:

HEAT oven to 350 degrees F.
CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.

BEST EVER CHOCOLATE FUDGE LAYER CAKE

Best Ever Chocolate Fudge Layer Cake image

Make and share this Best Ever Chocolate Fudge Layer Cake recipe from Food.com.

Provided by Laurie Rhoton

Categories Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 9

Ingredients

8 ounces baker's semi-sweet baking chocolate, divided
1 (18 ounce) package chocolate cake mix, without pudding
1 (4 ounce) package jello chocolate instant pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 (8 ounce) container Cool Whip Topping (do not thaw)
2 tablespoons PLANTERS Sliced Almonds

Steps:

Heat oven to 350.
Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9 in.) round pans sprayed with cooking spray.
Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks: gently remove pans. Cool cakes completely.
Microwave cool whip & remaining chocolate on high 1 1/2 minutes or until chocolate is completely melted & mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
Stack cake layers on plate, filling & frosting with cool whip mixture. Sprinkle with nuts.
keep refrigerated.

BEST EVER CHOCOLATE FUDGE LAYER CAKE

BEST EVER CHOCOLATE FUDGE LAYER CAKE image

Yield 18 slices

Number Of Ingredients 9

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup vegetable oil
1/2 cup water
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 Tbsp. PLANTERS Sliced Almonds

Steps:

PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans. BAKE 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds. KRAFT KITCHENS TIPS Substitute Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

BEST-EVER CHOCOLATE FUDGE LAYER CAKE image

WHEN I WAS READING THESE INGREDIENTS, I WAS KINDA TAKEN BACK THAT YOU HEAT UP THE COOL WHIP WITH THE CHOCOLATE. I LOVE PUTTING SOUR CREAM AND PUDDING IN MY CAKES. THEY RAISE SO NICE AND ARE SO MOIST. FOR YOUR LIQUID TRY USING CHOCOLATE MILK.

Provided by Kimi Gaines

Categories Chocolate

Time 50m

Number Of Ingredients 9

Ingredients

1 pkg 8 squares of baker's semi-sweet chocolate, divided
1 pkg chocolate cake mix
3.9 oz chocolate instant pudding
4 eggs
1 c sour cream
1/2 c oil
1/2 c water or chocolate milk
8 oz container of whipped topping
2 Tbsp sliced almonds

Steps:

1. HEAT OVEN TO 350F. CHOP 2 CHOCOLATE SQUARES. BEAT CAKE MIX, DRY PUDDING MIX, EGGS, SOUR CREAM, OIL AND WATER IN A LARGE BOWL WITH MIXER UNTIL WELL BLENDED. STIR IN CHOPPED CHOCOLATE. POUR INTO 2-9 INCH ROUND PANS SPRAYED WITH COOKING SPRAY.
2. BAKE 30-35 MIN. OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN. COOL IN PANS 10 MIN. LOOSEN CAKE FROM SIDES OF PAN. INVERT ONTO WIRE RACKS; GENTLY REMOVE PANS. COOL CAKE COMPLETELY.
3. MICROWAVE WHIPPED TOPPING AND REMAINING CHOCOLATE SQUARES IN MICROWAVEABLE BOWL ON HIGH FOR 1 1/2 MINUTES OR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED, STIRRING AFTER EACH MINUTE. LET STAND 15 MINUTES TO THICKEN.
4. STACK CAKE LAYERS ON PLATE, FILLING AND FROSTING WITH COOL WHIP MIXTURE. SPRINKLE WITH NUTS. KEEP REFRIGERATED.
5. *****PREPARE USING FAT FREE, SUGAR FREE INSTANT PUDDING, REDUCED FAT SOUR CREAM AND LITE WHIPPED TOPPING. SAVE SOME CALORIES!!

Tips:

Use high-quality ingredients. This will make a big difference in the final product. Use real butter, not margarine, and use high-quality chocolate.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake at the right temperature. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and will be dry.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Use a variety of frostings. You can use a simple chocolate frosting, a whipped cream frosting, or a ganache frosting. You can also use a combination of frostings.
Decorate the cake with your favorite toppings. You can use sprinkles, chopped nuts, or fresh fruit.

Conclusion:

Chocolate fudge layer cake is a classic dessert that is perfect for any occasion. It is rich, decadent, and delicious. With a few simple tips, you can make a chocolate fudge layer cake that will impress your friends and family. So what are you waiting for? Start baking!