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!


Between Naps on The Porch
Wow Us Wednesday
A Stroll Thru Life
Stone Gable The Scoup

Double Chocolate Bourbon Brownies with Hershey's Chocolate Frosting

Good morning! Are you ready for a decadent, moist, fudgy brownie that might possibly be the "best" brownie that you have ever eaten? As I have mentioned numerous times I am a huge brownie fan, but only fudge brownies, not cake like; add a little or a lot of frosting and I could enjoy a whole pan, not in one sitting of course, but maybe in a day.

While perusing the Internet for Kentucky Derby party ideas for my other blog, Pine Cones and Acorns I came across this recipe from Broma Bakery and I knew it would be perfect for the weekend.  After all, the Kentucky Derby is all about the bourbon and the horses. The only thing I changed was the frosting, I made my favorite frosting from Hershey's instead. 

Double Chocolate Bourbon Brownies

Recipe from Broma Bakery

Ingredients

1/2 cup butter

4 oz. bittersweet chocolate, chopped

1 cup sugar

2 eggs

3 tablespoons Bourbon

1/2 teaspoon salt

1/2 cup of flour

1/4 cup of cocoa powder

Directions

Preheat oven to 350. Line 8x8" baking pan with parchment and spray with cooking spray. Melt butter and chocolate in a bowl, you can do this in the microwave, 30 second intervals until melted.

Add sugar to chocolate mixture, stir well. Then add the bourbon, eggs and salt. Fold in the flour and cocoa powder. Mix until smooth and shiny but do not be overzealous. Pour into pan and bake for 25-30 minutes or until toothpick inserted into center comes out clean. DO NOT OVER BAKE.

Cool completely, then frost with your favorite frosting or a quarter recipe of Hershey's Chocolate Frosting or to make the Bourbon Frosting that the original recipe called for click here.

I hope that you enjoy these brownies and your weekend!

Inside Out German Chocolate Cake

Post may contain affiliate links.

German chocolate is a favorite in my family, and each person has their own way of making it. Some put the coconut and pecan icing on the entire cake, others on the top and between the layers, still others only on the layers and then frost the rest with rich, chocolate frosting on the outside. Personally I like it with a combination of chocolate frosting and the coconut and pecan, that way you get the best of two cakes. 

Recently I cane across a recipe for "Inside Out" German Chocolate cake on Epicurious and thought I would do a little comparison between their recipe and my tried and true one.  This cake requires a little more work than the standard cake but trust me it is worth it in the end. 

Inside Out German Chocolate Cake

Adapted from Epicurious

Moist Chocolate Cake

Jennifer Hill at Foodness Blog

Ingredients

1¾ cups all purpose flour

2 cups granulated white sugar

¾ cup unsweetened cocoa powder

1½ tsp baking soda

¾ teaspoon salt

2 large eggs

1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)

½ cup butter, melted

1 tbsp vanilla extract

1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water

Directions:

Preheat oven to 350 degrees. Grease and flour two 9 inch pans, line bottom with parchment paper circles and set aside. I USED  THREE 6 INCH PANS. THIS WILL MAKE TWO SMALL 3 LAYER CAKES. 

In a bowl of stand mixer, stir together flour, cocoa, sugar, baking soda, and salt. Add eggs, buttermilk, melted butter, and vanilla beaut until smooth, about 2 to three minutes. 

Remove bowl from mixer and stir in hot coffee with rubber spatula, the batter will be very runny.

Pour into pans and bake on middle rack for 35 minutes or until toothpick comes out clean with a few crumbs attaches. 

Allow to cool on wire rack for 15 minutes, run butter knife around the pan. Invert pans onto rack. Cool completely before frosting. 

Filling:

Recipe from Epicurious

7 oz. sweetened flake coconut, toasted

1 cup toasted and coarsely chopped pecans

14 oz. can of sweetened condensed milk

1 Tablespoon Vanilla extract

Preheat oven to 425 degrees. Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.

Stir in coconut, pecans, and vanilla and keep warm.

Frosting:

Recipe from: HERSHEY'S Cocoa

Ingredients:

1 stick butter melted
2/3 cup of cocoa
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk of use electric hand held mixer to bled 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. 

Assemble:

Once cakes are cooled, cut each cake in half so that you end up with four layers. Place one layer onto a cake plate and spread a third of the coconut/nut filling on the layer, then add the second cake and add more filling and another layer of cake and more filling, finally add the last layer of cake. Spread cake with a thin layer of chocolate frosting to control the crumbs, let cool in refrigerator for 20 minutes. Frost entire cake with remaining frosting. Then enjoy!

This cake is moist, chocolaty and nutty. Compared to the standard German Chocolate Cake frosting the "inside out" has more depth to the flavor, it is richer, nuttier, and taste more like a carmel sauce mixed with the coconuts and pecans. 

I could have eaten a bowl of the coconut filling alone and in fact I think that I did. I have to tell you that I think this is now my "go to" frosting and cake for guests. It really is delicious and a special treat for the guests. 

Have a great day!

Linking to:
Savvy Southern Stlye
Rattlebridge Farm

Chocolate Velvet cake with fudge filling and Coconut Pecan Frosting

Last weekend was my birthday and my sister made this cake for me! It is fabulous and very easy to make.

The cake is a chocolate velvet and the recipe is from Southern Living magazine. The recipe can be found here. If you do not have the time to make a cake from scratch than use a cake mix, there are some excellent ones out there.

The filling is one that I make all of the time, it is my go to recipe. I use it for the filling or to frost cupcakes and cakes too. The recipe is from the back of the Hershey's Cocoa Can. I have posted on this frosting here.

Hershey's Famous Chocolate Frosting

Ingredients and Directions for filling/Frosting:

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

Melt butter and add cocoa, stir together until smooth. Alternately add milk and powdered sugar, mix on low with an electric mixer until smooth. Add vanilla and stir.

I like to add a little more milk so that is is more spreadable. Do what suits you.


Pecan Coconut Frosting.

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks mixed with 1 tablespoon of water

1/2 cup butter

1 teaspoon vanilla

1 1/3 cup  coconut

1 cup chopped pecans toasted

Mix the following ingredients on medium heat for 12 minutes:

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks and tsp water

1/2 cup butter

1 teaspoon vanilla

Once this is thickened add the coconut and the pecans.

To make cake, slice the cakes in half, set aside. Place one layer of cake onto a cake plate or serving platter, spread with a layer of the chocolate frosting. Add second layer, frost with chocolate frosting and a layer of coconut pecan frosting. Add another layer of cake. Frost entire cake with chocolate frosting and then top the cake with coconut frosting.

Linking to:

Foodie Friday
Mom Trends Food Friday
Savy Southern Style