Fudge Temptation Cake

Fudge Temptation Cake

Total Time:
1 hr, 25 mins
Prep Time:
1 hr
Cook Time:
25 mins
Yield:
12 servings
Dish Size:
9" Cake Pan
print this recipe
March 31, 2015
Tara’s Tidbits®

Cake layers can be baked the day before serving. Store each layer in a resealable plastic bag at room temperature. 

Ingredients

Cake:

  • 4 eggs
  • 2 cups buttermilk
  • 2 cups strong brewed coffee, cold
  • 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

Directions

  1. Preheat oven to 350 degrees. Line four temp-tations® 9 inch cake pans with waxed paper; grease and flour the pans and paper. Set aside. 
  2. 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. 
  3. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 
  4. Meanwhile, for strawberries, melt chocolate in a microwave; stir until smooth. Dip strawberries in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. 
  5. 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 mixture reaches a spreading consistency, about 45 minutes. 
  6. For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add cream and vanilla; beat until smooth. 
  7. Place one cake layer on a temp-tations® cake 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. 
  8. 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. 
  9. For more great recipes like this one, purchase the temp-tations® Taste of Home Holiday Cookbook. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

Tell us what you think!
Disqus
comments powered by Disqus