Chocolate Fudge Cake

Monday, June 17, 2013

Sometimes the best things in life are the understated. Like this simple chocolate fudge cake with ganache filling and frosting. No fancy swirls or sprinkles or fillings. Just a good quality chocolate cake.

Today is my birthday, and like the cake, we’re keeping the celebration simple this year. We’re having some friends over for a cookout next weekend to celebrate. There will be some grilling, a game or two of bocci, and smores. I can’t wait for the upcoming opposite of an over-the-top party.

While this cake may seem understated, the flavors are rich and chocolatey, like a chocolate cake should be. Using a simple ganache to fill and frost the cake just adds to the decadence and keeps the cake extremely moist. With a simple candle, this would make any birthday boy or girl giddy with joy.

Three Years Ago: PB&J Omelet
Four Years Ago: Crockpot French Dip Sandwich

Chocolate Fudge Cake

Yield: Serves 12-14

Ingredients:

For the Cake
2 cups (14 ounces) sugar
2 cups (8 1/2 ounces) flour
2 Tbsp (3/8 ounce) cornstarch
3/4 cup (2 1/4 ounces) dark cocoa or Dutch-process cocoa
2 tsp baking powder
2 tsp espresso powder
1/2 tsp baking soda
1 tsp salt
4 eggs
3/4 cup (5 1/4 ounces) vegetable oil
2 tsp vanilla
1 1/4 cups (10 ounces) water

For the Filling
12 ounces semisweet chocolate
6 ounces cream (light, whipping, or heavy) or milk, or a combination
3 Tbsp Framboise

For the Frosting
8 ounces semisweet chocolate
4 ounces cream (light, whipping, or heavy)

Directions:

Preheat the oven to 350 degF. Lightly grease and flour two 8" x 2" round cake pans.

For the Cake
Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.

Bake the cakes for 35 to 38 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

For the Filling
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Stir in the Framboise (see KAF recipe for alternative flavoring options)

Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.

For the Frosting
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.

Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it’s done dripping, you may smooth the sides with an icing spatula, if desired.

Allow the cake to rest, covered with a cake cover until the chocolate is set; overnight is good, though several hours are sufficient.

Recipe from King Arthur Flour

Cakes, Dessert

25 comments »

14 Responses to “Triple Layer Oreo Cake”

#
1

URBakin'MeCrazyy — February 9, 2011 at 5:10 pm

This look absolutely FABULOUS! 🙂 I love oreo’s… They could quite possibly be my favorite snack food.! I’m defientely adding this recipe to my collection of cakes to bake! Thanks for sharing.
Megan♥
http://urbakinmecrazyy.blogspot.com/
#
2

Cupcake Kelly — February 10, 2011 at 2:14 pm

that is one of the MOST impressive cakes I’ve ever seen! You always amaze me with your creativity! very inspirational.
#
3

Elina (Healthy and Sane) — February 10, 2011 at 7:55 pm

OMG – I want!!! 😀
#
4

Anonymous — December 16, 2011 at 1:36 pm

hi is it ok to use regular coffee?like maxwell?how many teaspoon of maxwell should i use?thanks
#
5

Anonymous — January 20, 2012 at 8:06 pm

This looks AMAZING! What did you use to hold the Oreos in place on the top? Is that Oreo filling?
#
6

Claire — February 10, 2012 at 11:46 pm

Love this cake – made it for my hubby’s 30th! Just a quick question as I had a little trouble with the Oreo filling. It was a bit thin. I think the problem might be the type of cream I used as we don’t have heavy cream in Australia (at least it’s not called heavy cream) so does anyone know what type of cream I should use? Thanks heaps 🙂
#
7

nette — December 24, 2012 at 3:38 am
This cake turned out amazing! I omitted the coffee from the frosting and it was perfect without but im sure it would have been prefect with. It was a process to make it but well worth it! Just as good if not better than a bakery cake!
- beantownbaker — December 24th, 2012 @ 5:48 pm
  
  Yes, it’s definitely a lot of work, but worth the effort! Glad you enjoyed it.
#
8

Tastes of Lizzy T — June 1, 2013 at 5:52 am
Found you on Carole’s Chatter Food on Friday link-up. This cake looks like perfection!! I definitely need to try it soon:)
- beantownbaker — June 10th, 2013 @ 12:33 pm
  
  Thanks and welcome! You should definitely make this cake if you like Oreos at all.
#
9

Betty Kang — July 22, 2013 at 11:17 am
OMG, I love oreo so much!!! I will try to make this cake someday! Thank you for the delicious recipe!
- beantownbaker — July 22nd, 2013 @ 1:13 pm
  
  It definitely takes a little bit of extra effort, but it’s so worth it!
#
10

Karen — June 2, 2014 at 12:46 pm
What size pkg of Oreos? I just came home with one that only has 3 rows, ugh? It’s 14.3 oz. is that the same size? Thanks!!
- beantownbaker — September 2nd, 2014 @ 7:09 pm
  
  Did that work for you? I will have to check next time I am at the store. I just get the standard size with 3 rows.

Chocolate Fudge Cake