Chocolate Cake

Fudge Temp-tation Cake

Total Time:
1 hr, 30 mins
Prep Time:
1 hr
Cook Time:
30 mins
Yield:
10-12 servings
Dish Size:
9" Cake Pan
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October 21, 2016

Ingredients

Cake

  • 4 eggs
  • 2 cups buttermilk
  • 2 cups strong brewed coffee, cold
  • 1 cup canola oil
  • 1 cup honey
  • 2 teaspoons vanilla
  • 3 1/2 cups flour
  • 3 cups sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoonssalt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder

Chocolate Covered Strawberries

  • 6 ounces semi-sweet chocolate, chopped
  • 12 fresh strawberries

Filling

  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup heavy cream
  • 1 teaspoon intant coffee granules

Frosting

  • 1 cup butter, soft
  • 1 (2 pound) bag powdered sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 1/4 cups half & half
  • 2 teaspoons vanilla
  • 3 cups fresh sliced strawberries

Garnish

  • 1 1/2 cups crushed chocolate wafers
  • 1 cup chocolate curls

Directions

  1. Preheat oven to 350 degrees.
  2. Line four 9-inch cake pans with parchment paper.  Spray with non-stick cooking spray.  Set aside.
  3. For the cake: In the bowl of a stand mixer blend together the eggs, buttermilk, coffee, oil, honey and vanilla until smooth. Add in the flour, sugar, cocoa powder, salt, baking soda and baking powder.  Blend on low just until combined. Distribute batter evenly among the 4 pans.
  4. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
  5. For the chocolate covered strawberries:  Place semi-sweet chocolate in a microwave safe bowl and microwave in 30 second increments until completely melted.  Stir until smooth.  Dip strawberries in chocolate and allow excess to drip off.  Place on waxed paper and let stand until set.
  6. For the filling:  Place chocolate in small bowl and set aside.  In a small saucepan bring cream and coffee granules just to a boil.   Remove from heat and pour over chocolate.  Whisk slowly until smooth. Refrigerate, stirring occasionally, until mixture reaches a spreading consistency, about 45 minutes.
  7. For the frosting:  In the bowl of a stand mixer blend the butter, powdered sugar and cocoa until fluffy.  Add in cream and vanilla and beat until smooth.
  8. To assemble: Place one cake lower on a cake plate. Spread with ½ cup filling and then arrange 1 cup of sliced strawberries over the top. Repeat layers twice. Top with remaining cake layer and spread filling over top.
  9. Frost sides and top edge of cake with 4 cups of frosting. Press crushed wafers into side of cake and pipe remaining frosting around edges. Top with chocolate curls and chocolate covered strawberries. Refrigerate until serving.
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