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Favorite Fudge Birthday Cake

Author: PJ Hamel

Favorite Fudge Birthday Cake Recipe Favorite Fudge Birthday Cake Recipe

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 and 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!

Want to make 2 dozen cupcakes instead of a layer cake? Enjoy our recipe for Favorite Fudge Birthday Cupcakes with 7-Minute Icing.

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At a glance

Prep
Bake
Total
Yield
12 servings
Nutrition information

Ingredients

Choose your measure:

Cake

Filling

  • 2 cups chopped semisweet chocolate or chocolate chips
  • 3/4 cup 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

  • 1 1/3 cups chopped semisweet chocolate or chocolate chips
  • 1/2 cup cream (light, whipping, or heavy)

Instructions

  1. 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.
  2. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, vanilla, and water, beating until smooth. Pour the batter into the prepared pans.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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) until the chocolate is set; overnight is good, though several hours are sufficient.

Nutrition Information

  • Serving Size 185g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 610
  • Calories from Fat 291
  • Total Fat 33g
  • Saturated Fat 13g
  • Trans Fat 0g
  • Cholesterol 75mg
  • Sodium 380mg
  • Total Carbohydrate 84g
  • Dietary Fiber 6g
  • Sugars 57g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.