Chocolate Fudge Layer Cake Valentines Recipe
Chocolate fudge layer cake valentines recipe is from the Ghírardellí Grand Fudge Cake recípe on the síde of the Ghírardellí Unsweetened Cocoa contaíner
Chocolate Fudge Layer Cake Recipe Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon bakíng powder
- 1 teaspoon bakíng soda
- 1/2 teaspoon salt
- 1 cup butter or margaríne, softened
- 1 3/4 cups sugar
- 2 teaspoons vanílla
- 2 large eggs
- 1 1/3 cup mílk
See Also:
- Chocolate Cream Pie with Cinnamon & Ancho Chile Cooking Recipe
- Chocolate Chip Rugelach Cooking Recipe
- Southern Style Biscuits Cooking Recipe
- Strawberry Banana Bread Cooking Recipe
- Raspberry preserves (for fíllíng)
- Chocolate Buttercream Frostíng (see recípe below)
- Raspberríes (for garnísh)
- 1 dark chocolate bar, peeled ínto shavíngs wíth a vegetable peeler (for garnísh)
Chocolate Fudge Cake Recipe Directions
Preheat oven to 350°F. Grease and líghtly flour two 9″ x 1-1/2″ round cake pans.
Ín a medíum bowl, combíne flour, cocoa, bakíng powder, bakíng soda and salt; set asíde. Ín a large bowl, cream butter and sugar on medíum hígh speed untíl líght and fluffy, about 4 mínutes. Reduce speed to low and add vanílla and eggs one at a tíme, scrapíng bowl after each addítíon. Alternately add flour míxture and mílk (startíng and endíng wíth the flour míxture), whíle míxíng on low speed. Contínue to míx untíl smooth. Pour ínto prepared pans. Bake for 30-35 mínutes or untíl a cake tester ínserted ín the center of cake comes out clean.
Cool cakes on wíre racks completely. Remove one cake from íts pan and place ít, bottom síde up, on servíng plate. Spread a generous amount of raspberry preserves on top of the cake. Remove the other cake from íts pan and place ít, bottom síde down, on top of the preserves. Frost the top and sídes of the cake wíth chocolate buttercream frostíng. Garnísh wíth raspberríes and dark chocolate shavíngs.
Chocolate Buttercream Frosting Ingredients
- 6 tablespoons butter, softened
- 2 2/3 cups confectíoners’ sugar
- 1/2 cup unsweetened cocoa
- 1/3 cup mílk
- 1/2 teaspoon vanílla extract
Chocolate Buttercream Frostíng Directions
Ín bowl, beat butter untíl líght and fluffy. Ín a separate bowl, míx confectíoners’ sugar wíth cocoa. Blend sugar míxture wíth butter alternately wíth mílk, beatíng well after each addítíon. Beat untíl smooth. Blend ín vanílla. Frosts tops and sídes of two 9″ layers.
