FUDGE FANTASY CAKE

Fudge Fantasy Cake image

You'll catch everyone's attention when you present this showstopping dessert. This exquisite chocolate cake will have your guests saying,"Wow!" -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 29

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Ingredients

4 eggs
2 cups buttermilk
2 cups cold strong brewed coffee
1 cup canola oil
1 cup honey
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 cups baking cocoa
2 teaspoons salt
1-1/2 teaspoons baking soda
1 teaspoon baking powder
CHOCOLATE-COVERED STRAWBERRIES:
6 ounces semisweet chocolate, chopped
12 fresh strawberries
FILLING:
8 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1 teaspoon instant coffee granules
FROSTING:
1 cup butter, softened
1 package (2 pounds) confectioners' sugar
1-1/2 cups baking cocoa
1-1/4 cups half-and-half cream
2 teaspoons vanilla extract
3 cups sliced fresh strawberries
GARNISH:
1-1/2 cups crushed chocolate wafers
Chocolate curls

Steps:

Line four 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, beat the eggs, buttermilk, coffee, oil, honey and vanilla until well blended. Combine the flour, sugar, cocoa, salt, baking soda and baking powder; add to egg mixture and beat just until blended. Transfer batter to prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile for strawberries, in a microwave, melt chocolate; stir until smooth. Dip strawberries in chocolate; allow excess to drip off. Place on waxed paper; let stand until set., For filling, place chocolate in a small bowl. In a small saucepan, bring cream and coffee granules just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until ganache reaches a spreading consistency, about 45 minutes., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add cream and vanilla; beat until smooth., Place one cake layer on a serving plate. Spread with 1/2 cup filling; arrange 1 cup sliced strawberries over filling. Repeat layers twice. Top with remaining cake layer; spread remaining filling over top., Frost sides and top edge of cake with 4 cups frosting. Press crushed wafers into sides of cake; pipe remaining frosting around edges. Top with chocolate curls and chocolate-covered strawberries. Refrigerate until serving.

Nutrition Facts : Calories 1441 calories, Fat 60g fat (24g saturated fat), Cholesterol 152mg cholesterol, Sodium 858mg sodium, Carbohydrate 226g carbohydrate (171g sugars, Fiber 9g fiber), Protein 15g protein.