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Layered Chocolate Fudge Cake
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
- Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins.
- 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.
- 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.
- 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.
- 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.
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Reviews and Ratings
Global Ratings:
(2902)
Reviews in English (2271)
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)
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)
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)