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Double Fudge Layer Cake Recipe

double_fudge_layer_cake

We recently featured a Double Fudge Layer Cake in our Easy and Elegant Entertaining Series. A Double Fudge Layer Cake exudes elegance, and we’ve made the Double Fudge Layer Cake Recipe as easy as possible for your next gathering.

double_fudge_layer_cake_recipe

Double Fudge Layer Cake on a bed of cranberry and rosemary.

 

Double Fudge Layer Cake (serves 8-10)

INGREDIENTS:

For the Cake

  • 1 cup butter, softened
  • 1/4 cup cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups flour
  • 1/2 teaspoon salt

 

For the Ganache

  • 1 cup semisweet chocolate chips
  • 1/3 cup heavy cream
  • 1/4 cup butter, cut in cubes
  • For the Buttercream
  • 5 large egg whites, room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 cups unsalted butter, room temperature
  • 2 ounces unsweetened chocolate, melted and cooled

 

DIRECTIONS:

Cake

1.  In a small saucepan, cook the butter, cocoa and water over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat and let cool.

2.  In the bowl of an electric mixer, beat the buttermilk, eggs, baking soda and vanilla at medium speed. Add the chocolate mixture to the buttermilk mixture, beating until blended.  Combine the flour, sugar and salt; gradually add to buttermilk mixture, beating until blended. The batter will be thin.

3.  Spray three 8″ pans with cooking spray or brush with butter.  Line with parchment paper and spray lightly with cooking spray. Divide batter evenly between pans. Bake at 350° for

20–25 minutes or until firm to the touch.  Cool on a wire rack for 10 minutes.  Remove from the pans and let cool completely.

 

Ganache

1.  In a microwave-safe bowl, microwave chips and heavy cream for 2–3 minutes, stirring every 30 seconds until completely melted, being careful not to burn.  Whisk until smooth.  Gradually add butter whisking until smooth.  Cool, whisking often, 15–20 minutes or until spreading consistency.

 

Buttercream

1.  In the bowl of an electric mixer, combine the egg whites and sugar.  Set the bowl over a pot of simmering water and whisk until the sugar is dissolved and the egg whites are just warm.  Place the bowl back on the mixer and begin whisking with the whisk attachment.  Add the vanilla and whisk at high speed until egg whites become firm and glossy.  With the mixer running, begin adding small chunks of the softened butter.  (If the mixture begins to look runny and curdled, just keep the mixer running and it will become smooth.)  After the buttercream has reached the desired consistency, remove from the mixer and pour in the cooled chocolate.  To create the “bark” appearance, don’t completely mix the chocolate in — leave streaks of chocolate.

 

Assemble the Cake

1.  Place one layer of cake on platter, spread about ¼1 cup ganache over layer.  Repeat with next layer and then place top layer on.  Pour remaining ganache over the top and spread evenly on the top and around the sides.  Refrigerate until set.  Spread the buttercream roughly around the sides, creating a “bark” effect.  Garnish with rosemary sprigs and cranberries.

 

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