Fudgy Chocolate Layer Cake With Coffee Chocolate Frosting Recipes

CHOCOLATE CAKE WITH COFFEE FROSTING

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted., In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

CAROLINE'S CHOCOLATE FUDGE FROSTING

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

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.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• Heat oven to 350°F.
• Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

CHOCOLATE FUDGE LAYER CAKE

Steps:

• Make the cake: Preheat the oven to 350F. In a small saucepan, gently melt the 1 1/4 sticks of butter. Remove from heat and whisk in the milk, oil, and vanilla. Meanwhile, grease two 8-inch round cake pans, then line the bottoms with circles of parchment paper.
• Mix together the flour, cocoa, baking soda, baking powder, and salt, then sift into a large bowl.
• Add the brown sugar and break up any lumps. Make a well in the center and add the butter mixture. Using a whisk, slowly mix the ingredients together, then give it a good beating until smooth and evenly blended. Using a spatula, divide the batter equally between the pans and spread it flat.
• Bake until the cakes are risen, firm, and have shrunk back slightly from the edges of the pans. Let cool in the pans 10 minutes, then turn out onto a cooling rack and cool completely.
• Make the frosting: In a medium saucepan, stir the condensed milk and cream over low heat until it starts to bubble at the edges. Remove from heat and stir in the chocolate, butter, and vanilla. Let the chocolate melt, stirring and beating occasionally as it cools, until thick, fudgy, and completely cooled.
• Assemble the cake: On a cake plate lined with strips of parchment paper, sandwich the cakes together with 1/2 cup frosting. Spoon the remaining frosting over the top of the cake. Spread it out thickly, then, working on a quarter of the cake at a time, work the frosting over the edge of the cake and down to meet the plate. Try to keep going in one fluid movement. Repeat all over. Smooth and swirl the frosting as you like, or leave it rough.
• Let the cake sit somewhere cool for an hour (or up to a day) before slicing.