Skip Nav
Vegetarian
40 Killer Vegetarian Appetizers
Original Recipes
Velveeta-Free Queso to Make This Super Bowl
Trader Joe's
The Best New Trader Joe's Items to Fill Your Cart With This Month

Reader Recipe: Triple Layer Chocolate Fudge Cake

Is it too early in the morning to talk about a triple layer chocolate fudge cake with ganache frosting? Yah, I didn't think so either. This beautiful cake was posted in the Kitchen Goddess group by TeamSugar member crispet1, and if every morsel tastes as delectable as it looks, we are in for a treat. It's a three layer chocolate cake, with a layer of thick ganache between each one. To check out the recipe,

Submitted by TeamSugar member crispet1 from Food & Wine

What an indulgent picture!

Cake:
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee

Frosting:
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water

Directions:
MAKE THE CAKE: Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.

MEANWHILE, MAKE THE FILLING AND FROSTING: Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. (I skipped this step completely. I didnt want to spread sugar water on pieces of cake, I just didnt see the point.) Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.

And then, because Im a genius, I decided to cover the top of the cake with raspberries. Obviously you would wash them in cool water, pat dry, and put the open end facing down on the frosting. Since you are working with ganache, you have to be somewhat fast since it sets into hardened chocolate somewhat fast.

Source: Food & Wine

Around The Web

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
SU3 SU3 8 years
:DROOL: :DROOL:
AucuneRancune AucuneRancune 8 years
OH. MY. DELICIOUS.
Midnightkiss4u09 Midnightkiss4u09 8 years
Nice looking cake.
PrissyLilBadAss PrissyLilBadAss 8 years
Oh that looks amazing!
crispet1 crispet1 8 years
Geek, I wont lie, that is the very cake that inspired me to put raspberries on the top. I even referenced your post before making my cake! Only thing is, I knew if I tried to stack up that many layers, I wouldnt be able to cut it! Beamer, I will always reserve you my baking creations! Youre too good to me with what you pump out of the oven! Thanks for this spotlight, Yum. In the next month I plan to take your chocolate cupcake creation you made for Jimmys Bday and put a slight twist on it. I love all the baking inspiration I get around here!
Tech Tech 8 years
That's a really nice looking cake. It definitely gives the Chocolate Raspberry Cake With White Chocolate Ganache a run for her money.
beamer1 beamer1 8 years
i'm one of the lucky few that can say i tasted it!!! thanks for saving me a piece! ^_^
ALSW ALSW 8 years
OHHHHHH, YUMMMMM! Although I have to admit, I'd be happy with just the raspberries too!
llendril llendril 8 years
nope. it never is too early to talk about cake. it looks delectable. nice one, crispet1!
ccsugar ccsugar 8 years
OHhhhh That looks so good. I would definitely blow my diet for that!!
Latest Food
X