Favorite Fudge Birthday Cake
This quadruple-layer cake isn't nearly as fussy to make as you might think. It starts out as a standard two-layer cake, then each layer is cut in half stacked, with an easy filling in between the layers. The result is a moist cake that keeps well without refrigeration; looks spectacular when cut, and tastes even better than it looks!
Cake
2 cups (14 ounces) sugar
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (3/8 ounce) Instant ClearJel® or cornstarch
3/4 cup (2 1/4 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup (5 1/4 ounces) vegetable oil
2 teaspoons vanilla extract
1 1/4 cups (10 ounces) water
Filling
12 ounces semisweet chocolate
6 ounces cream (light, whipping, or heavy) or milk, or a combination*
flavors of your choice (see filling directions below)
*Hint: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.
Icing
8 ounces semisweet chocolate
4 ounces cream (light, whipping, or heavy)
Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.
To make 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 (a bit less if you use a 9" pan), 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.
To make 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.
Now you have a choice. You may either flavor the filling all one flavor, or use a different flavor for each layer of filling. For all one flavor, use 3 tablespoons of your favorite liqueur–Frangelico (hazelnut), Kahlua (coffee), or Framboise (raspberry) are all good choices. Or try 2 tablespoons rum. Alternatively, add 1 tablespoon espresso powder; or flavor to taste with a bottled extract (coconut, peppermint, cherry, almond…)
To mix and match flavors, divide the filling into three parts, and flavor each differently to taste, with an extract; or with about 1 tablespoon liqueur for each flavor.
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.
To make the icing: 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 (or a big turned-over bowl) till the chocolate is set; overnight is good, though several hours are sufficient. Yield: 12 generous servings.
Reviews
02/01/2009
The cake was very easy to prepare and very delicious. I did not use the filling/frosting, as I had tried it on a different cake and wanted something fluffier. Instead I used a chocolate buttercream frosting flavored with instant espresso. This is now my favorite chocolate cake recipe.
01/03/2009
This cake is delicious and was a great hit for Christmas. It is pretty easy to make also. I used Godiva chocolate liquor in the frosting for the bottom layer, Framboise liquor in next layer and Frangelico in the other layer. The frosting on the cake had expresso in it. It ends up being very rich so a small piece will probably be enough. This cake is a dream for a chocolate lover!!!
01/03/2009
This is one chocolatey cake. Absolutely delicious! One item of note however- if you use the espresso powder, don't go for any of the other flavorings in the filling. Just stick to chocolate. The chocolate flavor is so intense (in a yummy way) that the subtle flavoring in the filling is lost.
04/09/2009
I made this recipe for my husband's birthday, and it was a hit! It was really easy to make, but looked liked I spent the whole day putting it together! I used a vanilla butter cream frosting for the icing and decorated it with strawberries and chocolate shavings- Yum o! My husband took it to work and I received tons of compliments. This is defineitely a keeper. Thanks KAF.... Another one of your great recipes to add to my collection!
04/19/2009
I was quite dissapointed with this cake. I tried this during my husband's birthday. I think there's just lots of water used or i dont know what happened, but it's not that yummy. I dont know what went wrong. I followed the recipe. I think I will try it again hoping I can consider their comments and this cake as yummy, but according to some of my guests they find it yummy. it's just so moist. :)
Karen - I encourage you to try it again. But, maybe a real moist cake is not what you are looking for. EFB @ KAF
04/26/2009
I made this for a friends 65th birthday. It was execllent and easy to make. I made two recipes of this cake, each in a 9x13 inch pan. I stacked the cakes, using the ganache filling with rum flavoring. It was great presentation- more than 4 inches tall...and also delicious.
05/11/2009
Yummie, moist dark fudge! What's not to like! Very good cake.
05/18/2009
LET THEM EAT CAKE! This cake is chocolicious! It is easy to make too. I bake bread daily but after a failed cake in 1976, I never made another cake from scratch until today. I am converted! I made a couple of changes. I used melted butter instead of the oil. I baked it in a twelve inch springform pan (put foil under it, I had a little leak). I placed a pan of hot water under it while it baked because I knew it would need a longer time to cook and I didn't want it to burn or dry out on the edges. I had to increase the baking time to a little over an hour. At the dome of the cake it was four inches in rich, moist, chocolaty height. Ummm!
Sarah - I am so happy to hear you have converted. May you never use another box cake again! Elisabeth @ KAF
05/25/2009
I love this cake! A little piece goes a long way, it's very rich. I used espresso powder as a flavoring and crushed chocolate covered coffee beans and pressed them against the bottom sides of the cake. This cake makes a wonderful impression on guests!
06/03/2009
This cake is great for all occasions. Quick and easy and fudgy too, just like the name implies. A winner every time. And did I mention that it's sooo easy to make?
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