Favorite Fudge Birthday Cake - Powerful Handmade site

Favorite Fudge Birthday Cake

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Favorite Fudge Birthday Cake

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Favorite Fudge Birthday Cake Recipe Favorite Fudge Birthday Cake Recipe

This quadruple-layer cake isn’t nearly as fussy to make as you might think. It starts out as a standard two-layer cake, then each layer is cut in half and stacked, with an easy filling in between the layers. The result is a moist cake that keeps well without refrigeration; looks spectacular when cut, and tastes even better than it looks!

Want to make 2 dozen cupcakes instead of a layer cake? Enjoy our recipe for Favorite Fudge Birthday Cupcakes with 7-Minute Icing.

At a glance

Prep
Bake
Total
Yield
12 servings

Nutrition information

Ingredients

Cake

  • 2 cups sugar
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Instant ClearJel® or cornstarch
  • 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups water

Filling

  • 2 cups chopped semisweet chocolate or chocolate chips
  • 3/4 cup cream (light, whipping, or heavy) or milk, or a combination*
  • Flavors of your choice (see filling directions below)
  • *Hint: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.

Icing

  • 1 1/3 cups chopped semisweet chocolate or chocolate chips
  • 1/2 cup cream (light, whipping, or heavy)

Cake

  • 14 ounces sugar
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 3/8 ounce Instant ClearJel® or cornstarch
  • 2 1/4 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 5 1/4 ounces vegetable oil
  • 2 teaspoons vanilla extract
  • 10 ounces water

Filling

  • 12 ounces chopped semisweet chocolate or chocolate chips
  • 6 ounces cream (light, whipping, or heavy) or milk, or a combination*
  • Flavors of your choice (see filling directions below)
  • *Hint: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.

Icing

  • 8 ounces chopped semisweet chocolate or chocolate chips
  • 4 ounces cream (light, whipping, or heavy)

Cake

  • 397g sugar
  • 241g King Arthur Unbleached All-Purpose Flour
  • 11g Instant ClearJel® or cornstarch
  • 64g Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 149g vegetable oil
  • 2 teaspoons vanilla extract
  • 283g water

Filling

  • 340g chopped semisweet chocolate or chocolate chips
  • 170g cream (light, whipping, or heavy) or milk, or a combination*
  • Flavors of your choice (see filling directions below)
  • *Hint: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.

Icing

  • 227g chopped semisweet chocolate or chocolate chips
  • 113g cream (light, whipping, or heavy)

Instructions

  1. Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8″ x 2″ round cake pans. Note: These pans need to be at least 2″ tall; if you have non-standard, shorter 8″ pans, substitute 9″ round pans.
  2. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, vanilla, and water, beating until smooth. Pour the batter into the prepared pans.
  3. Bake the cakes for 35 to 38 minutes (a bit less if you use a 9″ pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
  4. To make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.
  5. Now you have a choice. You may either flavor the filling all one flavor, or use a different flavor for each layer of filling. For all one flavor, use 3 tablespoons of your favorite liqueur — Frangelico (hazelnut), Kahlua (coffee), or Framboise (raspberry) are all good choices. Or try 2 tablespoons rum. Alternatively, add 1 tablespoon espresso powder; or flavor to taste with a bottled extract (coconut, peppermint, cherry, almond…) To mix and match flavors, divide the filling into three parts, and flavor each differently to taste, with an extract; or with about 1 tablespoon liqueur for each flavor.
  6. Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.
  7. To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft.
  8. Stir to melt the chocolate completely, reheating very briefly if necessary. Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides.
  9. Once it’s done dripping, you may smooth the sides with an icing spatula, if desired. Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) until the chocolate is set; overnight is good, though several hours are sufficient.

Nutrition Information

  • Serving Size185g
  • Servings Per Batch12
Amount Per Serving:
  • Calories610
  • Calories from Fat291
  • Total Fat33g
  • Saturated Fat13g
  • Trans Fat0g
  • Cholesterol75mg
  • Sodium380mg
  • Total Carbohydrate84g
  • Dietary Fiber6g
  • Sugars57g
  • Protein9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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