Best 4 Fudgy Chocolate Layer Cake Recipes

FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM

Steps:

• Preheat the oven to 325°F.
• Line the 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 glass measuring cup, melt the butter in the espresso grounds and hot water.
• Using a whisk, 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 into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
• For the Filling:.
• Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
• Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
• Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
• Place one half of the whip cream mixture over the first two layers and spread evenly.
• Ganache:.
• Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!

FUDGY CHOCOLATE LAYER CAKE WITH COFFEE-CHOCOLATE FROSTING

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
• In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
• For frosting:
• Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
• Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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:

• Preheat oven to 350. Grease & flour 2 9-in round cake pans. In saucepan, melt butter & chocolate, stirring, over low heat. Combine flour, sugar, cocoa, baking soda, & salt in large bowl of electric mixer. Add chocolate mixture, buttermilk, & eggs. Beat on low speed for 1 min. Increase to high & beat about 2 min. Divide batter between cake pans. Bake until cakes spring back when gently pressed, 25-30 min. Cool 5 min. in pan, invert onto wire rack. Meanwhile, bring cream just to a boil. Remove from heat & stir in chocolate chips, mix until frosting is smooth & starts to thicken. Place 1 cooled layer on plate. Spread with 1/3 cup frosting. Top with second layer. Frost top & side of cake.