Three-Layer Chocolate Fudge Cake

By The Canadian Living Test Kitchen

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This recipe makes 16 servings

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 cup unsweetened cocoa powder 1 1cup cupunsweetened cocoa powder
1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
2 cup granulated sugar 2 2cup cupgranulated sugar
3 eggs 3 3eggeggs
2 tsp vanilla 2 2tsp tspvanilla
2 oz semisweet chocolate , melted and cooled2 2oz ozsemisweet chocolate, melted and cooled
3 cup sifted cake and pastry flour 3 3cup cupsifted cake and pastry flour
2 tsp baking powder 2 2tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1 pinch salt 1 1pinch pinchsalt
Chocolate Icing:
1-1/2 cup unsalted butter , softened1-1/2 1-1/2cup cupunsalted butter, softened
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
1 tbsp vanilla 1 1tbsp tbspvanilla
3 cup icing sugar 3 3cup cupicing sugar
6 oz unsweetened chocolate , melted and cooled6 6oz ozunsweetened chocolate, melted and cooled

Preparation

Turn this dessert into a spectacular display with a chocolate garnish. Watch the Test Kitchen show you how easy they are to make >>

Preheat oven to 350°F (180°C).

Grease three 9-inch (1.5 L) round cake pans. Line bottoms with waxed paper; set aside.

In bowl, whisk cocoa powder with 1-1/2 cups (375 mL) boiling water until smooth. Let cool to room temperature.

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. On low speed, beat in melted chocolate.

In separate bowl, stir together flour, baking powder, baking soda and salt. Using wooden spoon, stir into chocolate mixture alternately with cocoa mixture, making three additions of flour mixture and two of 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 1 month.)

Peel paper from one of the cake layers; place on plate. Spread top with 1 cup (250 mL) of the Chocolate Icing. Repeat with second layer. Top with last layer; spread top and side with remaining icing.

Chocolate Icing:
In bowl and with electric beaters, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted chocolate until fluffy and smooth.