3 Layer Fudge Cake With White Chocolate Mousse Filling Recipes

FUDGE-FILLED VANILLA CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack., For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.

TRIPLE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
• Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
• If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
• Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

FUDGE LAYER CAKE

Steps:

• Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
• In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
• Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
• To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.

FUDGE LAYER CAKE

Steps:

• Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.

ULTIMATE 6-LAYER CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350° F (177°C). Grease the bottom and sides of 1 or 2 ( 8-inch) round cake pans with non-stick spray. Place parchment rounds on the bottom. Set aside. If you only have 1 or 2 8-inch pans, take out 4-5 bowls to divide your batter in later.
• In a large bowl, sift flour, cocoa, salt, baking soda and baking powder. Whisk to combine, set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
• Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
• In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla/coffee mixture and beat on medium speed until combined. Batter will be curdled.
• Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined.
• Divide batter equally in 6 portions. I added a scoop of batter to 2 cake pans, then a scoop to 4 bowls and repeated until all the batter was done. Cover the other bowls of batter and set aside.
• Bake two layers at a time for 18-20 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.
• Bake another 2 layers and repeat. Once those are cooled, bake the final 2 layers. Wrap all the cooled layers and store them in the refrigerator to chill and set up to make it easier to handle. See post above for tips on how to handle the layers without breaking.
• Place chopped chocolate in a medium bowl. Set aside.
• Heat 1/4 cup of heavy cream in a small saucepan, stirring constantly until it just begins to simmer.
• Remove hot cream from the heat then pour it over the chocolate, and slowly stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, stirring every 5-10 minutes for about 20-30 minutes or until ganache is completely cooled. Alternatively, you can let it cool at room temperature.
• Once ganache has cooled, whip 1/2 cup of heavy cream with the powdered sugar in a stand mixer fitted with a whisk attachment, or in a medium stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 2-3 minutes.
• Remove the ganache from the refrigerator and stir to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about 1/3 at a time until fully incorporated and no white streaks remain.
• Cover the bowl with plastic wrap, placing the wrap directly onto the mousse surface. Refrigerate for 1-2 hours or overnight.
• Place the chopped chocolate and butter pieces into a large bowl. Set aside.
• Heat the heavy cream in a medium saucepan until it just begins to simmer.
• Remove hot cream from heat then pour it over the chocolate and butter. Cover the bowl and allow it to sit for 5 minutes.
• Remove cover and gently stir mixture until it forms a smooth ganache.
• Place bowl in the refrigerator and stir every 20 minutes until the ganache is a thick, spreadable consistency. This took me around an hour, but it really depends on the coldness of your refrigerator.
• Use an offset spatula to place a dollop of ganache onto a cake board or serving platter that's on a turntable. Place one cake layer on top and spread about 1/2 cup of the ganache on top.
• Add a second layer on top and spread on half of the mousse.
• Repeat with all layers, alternating between ganache and mousse. You should have 3 layers of ganache and 2 layers of mousse. Place the final layer upside down.
• Chill the cake for 30 minutes so the layers can set back up. Stir remaining ganache occasionally to keep it loose.
• Once chilled, remove the cake from the refrigerator and frost the top and sides with the remaining ganache.
• Pour mini chocolate chips into a bowl and grab large handfuls to press up the sides of the cake. You may want to have a large pan or container under the cake to catch any spills. 7. Go around the cake once with the chocolate chips, then go back to fill any gaps.
• Carefully cut your chocolate squares in half and place on top of the cake. Slice and serve!

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE

Steps:

• For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
• Remove from heat and let cool.
• Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
• Add eggs, one at a time, beating well after each addition.
• Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
• Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
• Pour batter into three greased and floured 9-inch layer pans.
• Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
• Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
• For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
• Cook over low heat, stirring constantly, until thick.
• Remove from heat and let cool completely.
• Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
• Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
• Spread filling between cake layers.
• For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
• Cook over low heat, stirring constantly, until chocolate melts.
• Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
• Remove from heat and stir in vanilla.
• Beat at high speed of electric mixer until frosting is of spreading consistency.
• Immediately spread on cake.
• Garnish with chocolate shavings.