Discover The Homemade Delectable and Sinfully Rich Chocolate Fudge Cake

Who doesn’t love a choco fudge cake? I for one love it so much that I always try and make 1 for celebrations & parties so that I can share it with friends and family. When I bring one, it usually disappears from the table after the first cut has been made.

Here’s a very good recipe for a fudge cake. I have been making this fudge cake for a long time already and I swear it always gets good reviews from my guests and friends. Use quality ingredients when you’re making this cake.

3 Layer Choco Fudge Cake

1 c (250 mL) unsweetened cocoa, powder
1 c (250 mL) Unsalted softened butter
2 c (500 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
2 oz (60 g) semisweet chocolate, melted, and, cooled
3 c (750 mL) flour (cake-and-pastry), sifted
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 pinch salt

Chocolate Icing:

1-1/2 c (375 mL) Unsalted softened butter
1 tbsp (15 mL) vanilla
1/2 c (125 mL) whipping cream
3 c (750 mL) icing sugar
6 oz (175 g) Unsweetened chocolate, melted, and, cooled

Preheat your oven to 350°F (180°C).

Grease three 9-inch (1.5 L) round cake pans. Line bottoms with waxed paper; set aside. In bowl, whisk cocoa powder with 1-1/2 cups (375 mL) boiling water until smooth. Let cool to room temperature.

In big bowl, beat butter until fluffy; gradually add and beat in sugar ’til light & fluffy. Next, beat in eggs, an egg at a time, beating well after every addition. Beat in vanilla. On low speed, beat in chocolate (melted).

In another clean bowl, stir together flour, baking soda, baking powder & salt. Using wooden spoon, stir into chocolate mix alternately with cocoa mixture, making three additions of flour mixture and two of cocoa mixture. Divide among prepared pans.

Then, bake in centre of oven for 30 to 40 mins or ’til cake tester inserted into centre will come out quite clean. Let cool in pans on racks for 15 minutes. Remove from pans; let cool completely on racks. (Cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day or over-wrapped in foil and frozen in rigid airtight container for up to 1 month.)

Peel paper from one of your cake layers; place on plate. Spread top with 1 c (250 mL) of your Chocolate Icing. Repeat with second layer. Top with last layer; spread top and side with remaining icing.

Chocolate Icing:

In bowl and with electric beaters, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Then, beat in icing sugar, a cup at a time. Beat in chocolate (melted) until fluffy & smooth