Layered Chocolate Fudge Cake

    • < />
    • < />
    • < />
    • < />
    • < />
    • < />
    • < />

    Layered Chocolate Fudge Cake

    Layered Chocolate Fudge Cake

    (2357)
    1hour5min


    1809 people made this

    This cake is so rich and moist and is filled and iced with chocolate buttercream. Sometimes all you want is a chocolate cake!

    Ingredients
    Makes: 1 cake

    • 2 cups white sugar
    • 1 3/4 cups (220g) plain flour
    • 3/4 cup cocoa powder
    • 1 1/2 teaspoons bicarb soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup (250ml) milk
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla essence
    • 1 cup boiling water
    • Icing
    • 170g butter
    • 1 1/2 cups cocoa powder
    • 5 1/3 cups icing sugar
    • 2/3 cup milk
    • 1 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins.
    2. In a medium bowl, stir together the sugar, flour, cocoa, bicarb soda, baking powder and salt. Add the eggs, milk, oil and vanilla then mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared tins.
    3. Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted comes out clean. Cool for 10 minutes before removing from tins to cool completely.
    4. To make the icing, cream butter until light and fluffy. Stir in the cocoa and icing sugar alternately with the milk and vanilla. Beat to a spreading consistency.
    5. Split the layers of cooled cake horizontally, cover the top of each layer with icing, then stack them onto a serving plate. Ice the outside of the cake.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (2357)

    Reviews in English (2310)

    by
    876

    WOW!!! Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end up with a somewhat soupy, but uniform, batter. I had no problem, as some did. I used two 9" pans, but only filled them 2/3 of the way and had some batter left, which I tossed out. (I was afraid of overflowing the pans.) This batter cooked up high and perfect! To avoid problems de-panning it: make sure you use the toothpick test and also touch the top to make sure it springs back. If you take it out too soon, you'll have a wet mess. And follow the instructions and let it sit AT LEAST 10 minutes before de-panning it. The frosting was an amazing consistency! Creamy and easy to work with. Add a little extra milk if it is not creamy enough and alternate the milk/cocoa/sugar as recommended. I measured the 10X sugar per the recipe, but then added it a little at a time "to taste." I ended up with about a half cup of 10X left. If you split the layers, you will have sufficient frosting. I did not split the layers and had a ton leftover. This cake was UNBELIEVABLE. Moist, dense cake - not too sweet - and creamy delicious frosting. I made it the day before a party and covered it tightly and it was perfect the next day. Better than bakery cake. Better than any chocolate cake I have ever had!!! My guests' eyes were rolling back into their heads, this cake was THAT good. This doesn't get 5 stars, it gets 10!!  -  05 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    670

    I made one change based on an old tradition that was passed on to me; instead of using boiling water I used freshly brewed hot coffee. The cake was the best thing I have tasted and it stayed fresh and moist in a cake keeper for a full week. I used a silicone bundt pan rather than round pans.  -  04 May 2007  (Review from Allrecipes USA and Canada)

    by
    423

    This cake is so moist and dense! It was a great tasting cake, and practically foolproof. Don't worry about the thin consistency of the batter. This is made more like a pudding (lava) cake, and it WILL bake into a normally textured cake, just especially moist. Instead of 9 in. pans, I used a 13x9 and baked it for 45 minutes, and that worked beautifully, too.  -  02 Nov 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate