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Saved 5/22/07 to Kitchen Goddess

Triple Layer Choco Fudge Cake w/ Ganache Frosting Recipe


What an indulgent picture!

Cake:
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee

Frosting:
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water

Directions:
MAKE THE CAKE: Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.

MEANWHILE, MAKE THE FILLING AND FROSTING: Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. (I skipped this step completely. I didnt want to spread sugar water on pieces of cake, I just didnt see the point.) Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.

And then, because Im a genius, I decided to cover the top of the cake with raspberries. Obviously you would wash them in cool water, pat dry, and put the open end facing down on the frosting. Since you are working with ganache, you have to be somewhat fast since it sets into hardened chocolate somewhat fast.

Source: Food & Wine

cuttingras cuttingras 7 years 4 weeks
This DELICIOUS!!!!!! A little slice goes a LONG way!
cuttingras cuttingras 7 years 5 weeks
I just got through making this cake. I think I may have beat the batter too long. I'm not sure. The cake fell apart when I cut it in half. I put it all together with the icing, which is REALLY good!!! I haven't eaten it yet, cause I'm still on a sugar high from licking the spoon! I'll update after I feed it to the men folk tomorrow after our fish fry.
snozzberry snozzberry 8 years 17 weeks
*drools*
balenciagababe balenciagababe 8 years 47 weeks
Decadent is right, that looks incredible.
Shiloh-Jolie-Pitt Shiloh-Jolie-Pitt 8 years 51 weeks
decadent and exquisite, just my kind of cake :DROOL: __________________________ Helloooo....alooooo...
tati33 tati33 8 years 51 weeks
i loveeeeeeeeeeeeeeeeeeeeeeeee chocolate! thank you!
nessabum nessabum 8 years 51 weeks
oh wowwwwwwwww...YUMMMMMMMMM!
Fashionsugar Fashionsugar 8 years 51 weeks
ugh. Chocolate is my weakness.
bibelot bibelot 9 years 1 day
Oooh, that looks scrumptious. I'll have to make this for my birthday next year (Jan. 23)! :) Thanks, crispet!
susanec susanec 9 years 1 day
Pretty! I might have to make the cupcake version.
ktownpolarbear ktownpolarbear 9 years 3 days
looks amazing. looks kinda difficult, but i'm definitley up for the challenge.
My-Opinion My-Opinion 9 years 4 days
um, picture me diving face first!!!!!
la_clique la_clique 9 years 4 days
"Because I am a genius" :rotfl: That is gorgeous! I love ganache!
Food Food 9 years 4 days
That looks great, I'm glad you shared the recipe!
wynter wynter 9 years 4 days
:drool:
crispet1 crispet1 9 years 4 days
Lol. Sorry!
karmasabitch karmasabitch 9 years 4 days
Actually I'm going to fight this dang chocolate craving you just gave me with a slimfast :RASPBERRY: Hahahahahaha da*n you Crispy :ROTFL:
Community-Manager Community-Manager 9 years 4 days
That looks so delicious!!!! :drool:
colormesticky colormesticky 9 years 4 days
Chocolate caaaaaaake. :drool: Come to me, cake.
karmasabitch karmasabitch 9 years 4 days
I know!! They're so good :DROOL:
DesignRchic DesignRchic 9 years 4 days
I'm with you Karma! :RANT: I'd love this for a birthday cake (Jan 17)!!! :INNOCENT:
crispet1 crispet1 9 years 4 days
Ooo fudgesicles! Great summer memories from childhood. Sigh.
karmasabitch karmasabitch 9 years 4 days
Seriously evil.. I'm going to have to break into my emergency fudgesicle stash in the freezer lest I break my diet for chocolate cake :RANT: :ROTFL:
crispet1 crispet1 9 years 4 days
Thanks! This was my first experience working with ganache and I think I wouldve enjoyed the cake more if it was just a super chocolately frosting that was more soft than hard. I hadnt really thought that one through...
DesignRchic DesignRchic 9 years 4 days
So WHY did I click on this post?!! :DROOL: This looks sinfully delicious! Coffee and chocolate: my two best friends.