12 Layer Chocolate Fudge Cake From Scratch - Delicious Homemade Dessert @ourforeverfarm
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12 Layer Chocolate Fudge Cake
Ingredients
4 1/2 cups all-purpose flour , sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter , at room temperature
2 1/2 cups sugar
6 large eggs , at room temperature
3 cups milk
1 1/2 teaspoons vanilla extract
3 cups sugar
1/2 cup unsweetened cocoa powder , preferably Dutch process
1 cup (2 sticks) unsalted butter , cut up
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
Pecan halves, for garnish
Directions
Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.
To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.
Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.
Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.
To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.
Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)
Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!
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The Ultimate Chocolate Cake with Erin McDowell
Baker extraordinaire Erin McDowell makes the ultimate chocolate cake, featuring dreamy Devil's Food cake, a creamy chocolate custard filling, and a whipped ganache frosting. GET THE RECIPE ►►
For even more chocolate cake (that's cut into btw) check out Rick Martinez's One-Bowl Chocolate Birthday Cake:
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KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
GIR Silicone Spatulas:
Food52 x Dansk Kobenstyle Butter Warmer:
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INGREDIENTS
For the Devil's Food Cake:
1 ½ cups unsweetened cocoa powder
1 cup boiling water
1 ¼ cups whole milk
9 ounces unsalted butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
For the chocolate custard filling:
2 ½ cups whole milk
½ cup heavy cream
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup granulated sugar
1/3 cup cornstarch
Large pinch fine sea salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
For the whipped ganache:
12 ounces bittersweet chocolate
1 ¼ cup heavy cream
1 recipe Basic Chocolate Glaze (
chocolate sprinkles, as needed for finishing
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Outrageous CHOCOLATE CRANBERRY FUDGE CAKE | Easy Holiday Cake Recipe | Ocean Spray Cranberry Sauce
Outrageous CHOCOLATE CRANBERRY FUDGE CAKE An Easy Holiday Cake Recipe Using Ocean Spray Cranberry Sauce
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Katy, Texas 77449
EASY Chocolate Fudge Cake Recipe- The Scran Line
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Chocolate Cake Recipe | How to Make Chocolate Cake
Learn how to make the best chocolate cake ever! This chocolate cake recipe makes soft, moist and super rich cake with chocolate cream cheese frosting. This cake is ultimate for parties, birthdays and holidays. This recipe is very easy to make, you need only two bowls and 2 cake pans, even if you are not an experienced baker, you can make this cake.
Printable recipe:
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Chocolate Fudge Cake:
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Ingredients:
For the cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the frosting:
3/4 cup (175g) Butter, softened
1½ cups (335g) Cream cheese, room temperature
2/3 cup (67g) Cocoa powder
1½ cups + 2 tbsps. (200g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Refrigerate for at least 2-3 hours before serving.
Notes:
• Use good quality cocoa powder
• You can bake both pans at the same time. My oven is too small, so I baked it separately.
• If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.
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CHOCOLATE FUDGE CAKE Recipe | Moist Chocolate Cake
Easy CHOCOLATE LOAF CAKE with FUDGE FROSTING moist and decadent chocolate cake!
INGREDIENTS:
1 3/4 cups (220g) All Purpose Flour
3/4 cups (75g) Cocoa powder
2 cups (400g) White sugar
2 tsp (10g) Baking soda
1 tsp (5g) Baking powder
1 tsp Salt
2 Eggs (room temp)
1 cup (240ml) Buttermilk or 1 cup milk(room temp) + 1 tbsp white vinegar
1/2 cup (120ml) Vegetable oil
1 tsp Vanilla extract
1 cup (240ml) Black coffee ( 1 cup hot water + 2 tsp instant coffee)
*Preheated 350°F for 40-45 minutes.
Chocolate Ganache:
8 oz (226g) Dark chocolate
1 cup Whipping cream
2 tbsp butter (optional)
OTHER RECIPES:
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The Best Fudgy Brownie Recipe:
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#chocolatefudgecake
#chocolatecake
#moistchocolatecake
#chocofudgecake
#chocolate
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