Fudgy Chocolate Layer Cake
- Ready In:
- Heat oven to 350*; grease and flour 2 9inch cake pans.
- In sm saucepan, melt butter and chocolate, stirring, over low heat.
- Mix flour, sugar, cocoa, baking soda and salt in lg mixer bowl.
- Add melted chocolate, buttermilk and eggs.
- Beat on low to combine; beat on high until light and fluffy, about 2 minutes.
- Pour into cake pans.
- Bake for 25 minutes, or until cakes test done.
- Cool in pan 5 minutes; invert onto wire rack.
- Frosting: Bring cream JUST to a boil.
- Remove from heat and stir in chocolate chips.
- Stir until frosting is smooth and starts to thicken.
- Place 1/3 cup on bottom layer.
- Top with second layer; frost top and sides.
Questions & Replies
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This is the perfect cake. My daughters and I called it the "Matilda Cake" because it reminded us of the huge chocolate cake the evil schoolmaster lady made the boy eat in its entirety in the movie Matilda! Ooey gooey chocolatey goodness. I'm not a big fan of buttery rich frosting, so this really fit the bill with its simple whipping cream and melted chocolate glaze. Yes, it is a little drippy when you're frosting it, but it all works out in the end. A wonderfully moist cake. I didn't realize the eggs were supposed to be at room temperature until after I started making it, and the cake turned out just fine. I love this recipe!
Very moist and fudgy. I was hoping for a denser cake but it was quite delicious nevertheless. The only change I made to the recipe was I substituted with semisweet chocolate cuz I didn't have any unsweetened on hand. My baking time also took much longer than the recipe indicated (close to 40 minutes). For the frosting I stuck it in the fridge for about an hour to solidify it, then used the beaters on it to turn it into a fluffy spread. Will keep this recipe to make into cupcakes next time.
The cake is wonderful. I always have a difficult time finding layer cakes that my husband will like; he finds most too sweet, especially the frosting. I made this for his birthday and we both loved it. It is very fudgy and dense, but not too sweet. The only caveat is that I found the icing difficult to spread neatly. When I made it, it was fairly liquid and thin. It ran down off the cake layers like a glaze and puddled up on the plate. Luckily I had made a bit extra and had put paper plates under the cake to catch the excess. I also should add that I seem to be quite mechanically challenged when it comes to icing cakes, so a more experienced baker probably would have had less difficulty. Anyway, as the cake and icing sat/chilled, the icing firmed up to a fabulous chewy fudge without that real sweet taste found in a lot of frostings. It also hardened into an almost candy like glaze that was very pretty. So definitely this recipe goes into the "make again-- and again-- and again" file! Thanks for posting something different for all those out there who don't like overly sweet desserts (and those of us who bake for them). The combination of not-too-sweet and decadently chocolate is unbeatable!
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After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!