Chocolate Cake with Fudge Filling and White Buttercream

Chocolate cake is a favorite of many, but often times people like a change from chocolate cake and chocolate frosting, they like to mix it up with another flavor of frosting, sometime peanut butter, or raspberry, my personal favorite is white buttercream. 

This cake is fabulous, if I do say so myself, the cake is so moist and fudgy and it is my "go to" recipe, I added fudge filling that is so scrumptious you could just eat it from the pan with a spoon.  The frosting is a simple white buttercream, if it is a special occasion you could tint the frosting with food coloring and then pipe it on the cake to make it a bit more special. I just troweled my frosting on with an offset spatula. I like lots of frosting! Do you?

Chocolate Cake

Recipe from Foodess/Rumbly in My Tummy

Cake:

1 3/4 cups all purpose flour

2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 eggs

1 cup buttermilk (or sub by using a cup of whole milk with a tablespoon of white vinegar and letting it sit 5 minutes until thick)

1/2 cup melted butter

1 tablespoon vanilla extract

1 cup of hot coffee

Directions:

Preheat the oven to 350°.  Grease and flour 2 9" cake pans, or grease and line with parchment paper circles. 

In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined.  Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined.

Remove the bowl from the mixer and stir the hot coffee into the batter by hand.  The batter will be runny. Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it. For 9 inch pans, that should be anywhere from 20-35 minutes.  

When you remove each cake from the oven, let it cool, run a knife around the edges of the pan, and carefully remove it from the pan onto a baking rack. Let cool before frosting. 

Fudge Filling:

1 cup of sugar

1/3 cup milk

5 tablespoons butter

1 cup chocolate chips

Directions:

Put first 3 ingredients into a sauce pan, over low heat bring to a boil, stirring constantly. The sugar should be dissolved. Remove from heat, add chocolate chips and then whisk them until creamy and cooled. 

Buttercream Frosting

Recipe: Food.com

1 cup unsalted butter, softened

31/2 cups of powdered sugar

1-3 teaspoons milk or heavy cream

1 1/2 teaspoons vanilla extract

pinch of salt

In the bowl of a stand mixer mix the butter and the powdered sugar beat until blended, then add salt, mix. Add milk and vanilla and beat until smooth and creamy, about another 3-5 minutes. 

Once cake is cooled, cut each cake in half, then place 1 layer on a plate and spread some fudge filling over the layer. Then place another layer on top and frost with fudge filling, place third layer onto and frost, and then place the last layer on top. 

Frost entire cake with white butter cream frosting and enjoy!

Linking to:
Savvy Southern Stlye

Chocolate Cake with Fudge Filling and Hershey's Chocolate Frosting for Valentines Day

Valentine's day and chocolate go hand in hand and I cannot think of a more special treat than one that you bake or make yourself. This scrumptious, moist, fudgy cake is perfect filled with fudge or a berry filling, and then frosted in my all time favorite Hershey's frosting. Of course you can frost with it buttercream as well, or any of your favorites frosting's. 

Cake
Recipe from Rumbly in my Tumble

1 3/4 cups all purpose flour

2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 eggs

1 cup buttermilk 

1/2 cup melted butter,

1 tablespoon vanilla extract

1 cup of hot coffee

Directions

Preheat the oven to 350°. Grease and flour your 2 9" cake pans, or grease and line with parchment paper circles. 

In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined.  Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined. Remove the bowl from the mixer and stir the hot coffee into the batter by hand.  The batter will be runny.  It’s supposed to be.

Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it.  For my 3 layers in 7 inch pans, that was about 15 minutes.  For 9 inch pans, that should be anywhere from 20-30 minutes.  Start checking around 15 minutes.

When you remove each cake from the oven, let it cool for 5 minutes, then run a knife around the edges of the pan, and carefully tip the pan over on a cooling rack. If you used parchment on the bottom you can remove it. Let cakes cool completely before frosting. 

Assemble with fudge frosting in between layers and then frost with Hershey's Perfectly Chocolate Frosting. 

Fudge Filling/Frosting

1 cup of sugar

1/3 cup milk

5 tablespoons butter

1 cup Ghirardelli chocolate baking chips

Put first three ingredients in a saucepan on low, let the sugar dissolve and then bring to a boil. Remove from heat and add the chocolate chips. With a wire whick mix until creamy and cooled. 

Hershey's Perfectly Chocolate Frosting

Ingredients:

1 stick butter, melted
2/3 cup of Hershey's cocoa powder
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk or use electric hand held mixer to blend in cocoa. Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. Then use to frost the top and sides of the cake.  Garnish with Brach's cherry Hearts or your choice of candy if desired. 



I hope you try this cake or one of my 25 Favorite Chocolate Desserts for your Valentine or just for yourself!

Have a great day!


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