Best Three Layer Chocolate Fudge Cake Recipes

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE

Steps:

• For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
• Remove from heat and let cool.
• Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
• Add eggs, one at a time, beating well after each addition.
• Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
• Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
• Pour batter into three greased and floured 9-inch layer pans.
• Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
• Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
• For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
• Cook over low heat, stirring constantly, until thick.
• Remove from heat and let cool completely.
• Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
• Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
• Spread filling between cake layers.
• For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
• Cook over low heat, stirring constantly, until chocolate melts.
• Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
• Remove from heat and stir in vanilla.
• Beat at high speed of electric mixer until frosting is of spreading consistency.
• Immediately spread on cake.
• Garnish with chocolate shavings.

THREE-LAYER CHOCOLATE FUDGE CAKE

Steps:

• Do the cocoa powder and chocolate chips 30 min prior to next steps to allow chocolate to cool. Cocoa mixture: Add boiling water to cocoa powder. Whisk until smooth Chocolate sauce: On stove at medium heat in a small sauce pan add the chocolate chips and cream. Whisk non-stop until chocolate fully melted and blended with cream. Remove from stove. Allow to cool. Preheat oven to 350 degrees Grease three 9-inch round cake pans. Line bottoms with waxed paper; set aside. In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, stir together flour, baking powder, baking soda and salt. Using wooden spoon alternatively stir the chocolate sauce with the flour mixture into the cocoa mixture. Divide among prepared pans. Bake in centre of oven for 30 to 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on racks for 15 minutes . Remove from pans; let cool completely on racks. (Cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day or over-wrapped in foil and frozen in rigid airtight container for up to one month.) Peel paper from one of the cake layers; place on plate. Spread to with 1 cup icing. Repeat with second layer. Top with last layer; spread top and side with remaining icing.