Happy New Year, friends!
Did you bake yourself into oblivion during the holidays? Are you pepperminted out? I can never be, although I ate my weight in peppermint bark several times. While I know we all likely exceeded our chocolate quota for 2015 (or maybe just me), it’s a new year, and a fresh start!
This week I made this Dark & Dreamy Chocolate Fudge Layer Cake because, while I love all cake-making, my heart belongs to layer cakes, and often the classic and classic-ish variety–I thrive on working and re-working recipes until I can find the magic of the ultimate texture and taste, you know? That might explain why I have so many versions of chocolate cakes and frostings and vanilla cake and frostings! A lot of it is based on my own personal taste, I’m sure–not liking things too dense, too this or too that, etc., but it’s also just a love and need for baking. I know you can all relate!
I recently bought a big tub of Guittard Noir Cocoa Powder, and oh my gosh–incredible. You might remember that I have used black cocoa powder before when I made this Midnight Cookies & Cream Cake, and I had a feeling it would be a game-changer. When you want that extra depth of flavour and colour, there’s nothing like it. This time I opted to use it in a more classic way in the same Midnight Chocolate Cake layers, but paired it with a frosting that is super dark and decadent, but still shiny, creamy and workable for several hours. It will then firm up just enough to be semi-solid and “fudgey.”
I also wanted to use the black cocoa powder in the frosting, so I re-worked this Glossy Fudge Frosting recipe I created in the past. While the recipe is similar, you’ll notice that the use of black cocoa powder along with melted dark chocolate creates a stunning colour and taste. A generous dose of sour cream brings a wonderful richness (but no “sour cream” taste, simply a tang that balances out the dark chocolate in a way that is glorious and beyond), and we only use a handful of confectioners’ sugar to add a bit of sweetness.
It’s not as dark as this Glossy Dark Chocolate Frosting I used in the Midnight Pumpkin Layer Cake, but it has a much more “fudge-like” quality with the use of premium melted chocolate, and the preparation is much simpler (and just like the cake layers, it’s one-bowl wonder). Chocolate party!
One of the things I love most about this frosting is its workability and shine–it just makes the whole caking process so much more fun and offers an ease to the whole frosting-the-cake situation. I find that if frosting the cake is causing stress, it’s because the consistency is off, you know? Most frostings (aside from meringue/marshmallow style) can stand a few seconds in the microwaves so that they are soft and spreadable. It’s key!
Like a dream. And I love to make those poofs on the cake when the frosting is so glossy and gorgeous! Simple but sweet and so, so easy–like a little cake party for 1.
And it wouldn’t be a party without a few sprinkles, right? I mixed a few from my shop, and I felt like less is more with this cake–a little punch of party and away we go. Just remember to “throw” the sprinkles on (just place a cookie sheet underneath for the sprinkle-tossing), rather than press them in, or you will ruin your combed effect (also, the frosting will be much too soft, and it could create a messy situation for you).
Deep, dark, moist, chocolatey, creamy, fudgey-but-not-dense, rich, and–oh!–crunchy . . . must of been a sprinkle ;).
Before I go, guys, can we talk?
I want to tell you that, even though I haven’t been able to post as often as I wish I could, I am always here (literally–you can find me on Instagram, Facebook, etc.), and I try my best to bring you as many recipes as I can. I love blogging, I really do.
As you know, over the last few years I have embarked upon a few exciting adventures (writing the book, starting the sprinkle shop, etc.), and I am trying to find my groove in terms of balancing it all. It hasn’t been an easy task, but I work on this daily. At this point, I am still a one-woman show with 2 small cakelets and a marriage separation to adjust to, so even though I would give anything to blog, blog and blog some more, I haven’t found the magic wand that will let me do it all (I am still determined to do so!). That all said, I think it’s time to expand the Sweetapolita team, so I am confident 2016 will bring many an adventure and recipe for us all :).
It’s always meant a lot to me to have you guys here and to share these things with you, so thank you for understanding! xo
Recipe update 02/01/16: I have sweetened up the recipe for the frosting, by increasing the confectioners’ sugar.
- 2 1/4 cups 285 g all-purpose flour
- 2 1/4 cups 450 g superfine sugar (regular granulated sugar will work as well)
- 1 cup 120 g "black" unsweetened cocoa powder (I used Guittard Noir)
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups 360 ml buttermilk, room temperature
- 1 cup 240 ml hot coffee
- 3/4 cup 180 ml vegetable oil
- 2 teaspoons pure vanilla extract I used Nielsen-Massey
- 3 eggs room temperature
- 2 1/4 cups 510 g unsalted butter, softened
- 1 1/2 cups 180 g confectioners' sugar
- 3/4 cup 90 g premium dark (preferably black) cocoa powder (I used Guittard Noir)
- 1/2 cup 120 ml hot water
- 1/2 cup 120 ml sour cream
- 1 1/2 teaspoons pure vanilla extract I used Nielsen-Massey
- Generous pinch of salt
- 10 ounces 290 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
- Handful of your favourite sprinkles I used a mix of these sequins, these nonpareils and these edible silver stars
- You will also need:
- 6 " pastry comb I used this one
- 1 large pastry bag disposable or reusable
- Large plain round pastry tip I use Ateco #809
-
Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
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In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
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In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
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Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 630 grams.
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Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
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In a bowl of stand mixer fitted with paddle attachment, or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 6 minutes. Sift together the confectioners' sugar and cocoa powder. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
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Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
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Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place, if necessary. Refrigerate the cake until firm, about 20 minutes.
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Remove the cake from the refrigerator and place on a turntable, if using. Frost entire outside of cake with a thin layer of frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Remove the cake from the refrigerator again and cover with a thick, even layer of frosting. With the cake on the turntable, hold a pastry comb against the side of the cake with one hand and rotate the turntable once all the way around, in a fluid motion. (If you aren't pleased with the way it looks, you can apply more frosting and repeat.)
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Fill a pastry bag fitted with a large plain round tip with the remaining frosting and pipe some buttercream "poofs" around the top perimeter of the cake by holding the bag, tip-down, directly above the spot you want the poof, squeeze the bag gently for about 2 seconds and then release and lift up and away. Repeat all of the way around the top of the cake.
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Adorn the bottom perimeter of the cake with your favourite sprinkles, if desired (but it's always desired, no?). I find it easiest to literally toss the sprinkles onto the cake, and they will stick. The cake will keep at room temperature for up to 2 days, refrigerated for up to 3 days. Best enjoyed at room temperature.
Sweetapolita’s Notes:
- As I mentioned above, for the black cocoa powder, I used Guittard Noir Cocoa Powder (I have this big tub because I go through it so fast), but you can also find Black Cocoa Powder
on Amazon. You probably remember that I usually use a very dark (but not black) cocoa powder (Cacao Barry Cocoa Powder Extra Brute
) for all of my chocolate baked goods, which also works very well, tastes amazing, and is quite dark in itself. The black cocoa powder just adds more of a midnight black effect, which I love. And, of course, the taste is also incredibly deep, dark and wonderful. And really, sometimes change is fun! :)
- I use Fat Daddio’s Anodized Aluminum Round Cake Pan
s for all of my cake layers, most often the 8-inch x 2-inch round pans.
- You certainly don’t need to use a pastry comb to create this cake, but if you do, I recommend the taller version that Wilton offers (here
). The cakes we make these days always tend to be on the tall side, so it really comes in handy when you want a tidy looking texture on the cake.
- For the poofs on top of the cake, remember that the key is very soft frosting and an extra large round plain tip (I used Ateco #809). And, as always, if you make a mistake or aren’t totally pleased (who us?) with your poofs, you can simply remove it and do it again.
See you soon with more cake, my friends!
You’ve been missed! I rushed right over from instagram when you announced a new blog post. And this cake did not disappoint. Although not in tune with my “must eat less swets in the new year” blah blah blah
Once I’m back on the sugar train, I will be making this dreamy chocolate cake!
All the best to you in the new year! We all struggle with balance, just know you have so many fans cheering you on ????
Rosie, I’ve missed you! I really hope you’ll be able to post weekly again soon, because your blog posts always give me so much joy!
I made my first cake of 2016 on Friday for my mom’s birthday and, fun fact: it was very, very similar to this one! Death by chocolate for sure! Haha! Though yours is much more pretty, as usual! You’re truly a cake artist! ;)
I wish you a very happy new year and that this 2016 is full of happiness, love, cake and sprinkles! xo
It’s the pictures that give me so much joy! Your cakes just make me smile so matter how cranky I am, or how sick my kids have been and all those sleepless nights. Tired of peppermint yes, but does any woman ever REALLY get tired of chocolate? I don’t think so. Or cheese. I think that why corsets ($80 a piece!!!!) are making sure a big comeback. It’s true!
This cake looks so out of control delicious! I am crushing on that frosting SO HARD!
Oh yum!! This looks mouthwatering! Would it be wrong to bake my own birthday cake?? ????????
You have been missed! I still check the site daily just in case you post something. I’m sorry to hear about your separation but I hope you have a great 2016! Hope to see more posts in the new year :)
Your cake looks stunning! You do have a magic wand… but for making gorgeous cakes! I’m sorry to hear about your personal situation. We will patiently wait for your new posts and what 2016 may bring, but, as they say, first things first. Sending the very most positive energy to you!
So happy you posted this recipe, sometimes there is just nothing better than a good chocolate fudge layer cake. Your chocolate cupcake and cake recipe is my go to recipe and I trust all of your recipes. Sorry to hear about your separation, from one single mom of two girls to another, give it time, things will get much better!
This cake looks heavenly! I’m hoping to spend more time in the kitchen cooking and baking in 2016.
Loveee this! Screw the salads and detox juices, give me chocolate fudge any day. :) So wonderful to have a new Sweetapolita recipe. Very sorry to hear about your martial situation but you have all of our support xoxo
Wow that cake does look like a dream! A chocolate lover’s dream that is :) Frosting looks so silky smooth and delicious!
Rosie, gee whiz I thought you had unsubscribed me for some reason – thank goodness your beautiful pictorials are back.
Am just awondrin… people usually use the black cocoa powder as an addition to any other ultra dutched cocoa – yours is the first I see which uses only that as a base? So it’s quite low acidity.. mmm
Also Rosie sorry, have to ask coz I want to do it properly, are you sure it’s over half a kilo of butter for that icing girl? if so, hey I’m not complaining, the secret to life is butter! Cheers Rosie and have a charming 2016
Pure
Utter
gorgeousness.
O. M. Goodness.
Rosie, this is as dreamy as every heartfelt creation you post… your book was my favorite Christmas gift and I’m eager to bake up a sprinkly storm. You inspire me like none other. I am saddened to hear about your separation, but am praying God’s love and light upon you… wishing you every happiness this year and beyond. Sunshiny hugs coming your way!
Today I made your winter delight cake, I’ve have wanted to make it since I first saw the blog post, four years ago! This looks equally as fabulous, it’s definitely on the to make list. Hopefully it won’t be there for four years though…
I’m so sorry to hear of your personal situation Rosie, sending love and light your way.
God bless you, sweet girl! You’ve been busy…
Thanks for posting all the yumminess when you have time, we’ll be here when you pop in. :)
Hoping everything works out for you and those little cakelets!
Wow this is beautiful!! I’m so happy I stumbled upon your blog! The details are amazing! =) Pinning for the future! =)
Oh, my! Going to make this soon…..! One thing…..only 3/4 cup of xxx sugar? Good to see you back!
I am so glad to see this post; I’ve missed your cake vibes. This one looks like a winner! I have no way to get the double-dark cocoa here in Ecuador but I’ll innovate. After I finish my orders for my clients, I’ll be making this cake. Thank you for still being around!
Hang in there! I’ve always been inspired by your recipes and your beautiful photos! Always been a fan, and always will be. I also love your sprinkle mixes. Can’t wait to splurge on it sometime soon <3
YUM.
I love your posts (no matter how infrequent!). Finding the balance is hard for everyone, so I hope that in 2016 you find yourself a good groove :)
Dear Rosie, I love to receive your posts in my inbox. Your writing style is so sweet and your gentle personality comes through each sentence, like I’m reading a letter from a friend. I always wonder how you manage to impart such whimsy and happiness in a post! (I think it’s because you love what you do!) I’m sorry to hear about what you’re going though, but know that you have support and love from those of us you haven’t even met.
I was so happy to see you post another lovely layer cake! I love Guittard products but haven’t tried their powder yet. Balance is a hard thing to find, especially when life throws some serious curve balls your way. I have struggled with many personal obstacles myself this year and I can relate in a small way. I hope 2016 brings you peace and that you’re able to find the right balance personally and professionally. Just remember we will always be here to drool and cheer you on with each post :)
What a stunner! I really love the simple yet elegant decoration.
And oh my goodness, does this look dreamy!!! In fact, I probably will be dreaming about those velvety layer until I try this cake! It looks amazing and your photos are lovely!
I am a longtime reader and very sorry to hear about your separation. Thinking of you and your adorable cakelets.
Could somebody please tell me the recipe of the frosting if I want to use a lesser amount of butter, more like 100grams? Because 500 grams is too much for my cake! I need to use less quantity of ingredients for the frosting.! Please! ???? I’m so bad at baking, and I want the perfect little recipe. Thankyou!
Just divide all of the other ingredients by 5. The ratios all stay the same no matter the size.
I find your blog posts to be extremely high quality and the recipes are some of my favourites when it comes to wow-cakes. I know this takes a lot of time and energy! I am happy to have quality over quantity and have patience. Good luck in everything you are managing!
I’m always so happy to see your posts! It must all take a massive amount of time, so thanks for the effort you put in. This cake looks awesome, It’s on the top of my list now.
Beautiful and extremely delicious cake Rosie!
Happy New Year. I wish that all your wishes are fulfilled this year.
xoxo.
What a wonderful looking cake! That fudge frosting…oh my.
You are an inspiration, Rosie – hoping that 2016 brings you many exciting new adventures.
Gorgeous cake! I wish I had a piece right now.
I hope you find balance and peace. It is very sad to read what you are going through right now but there is always light at the end of the tunnel.
Keep going girl! You are truly an inspiration to us all.
I wish I lived in Canada so I could have a chance to work for you.
Anyways… may this year be an amazing one for you.
Hi Rosie. I don’t know if you read all your comments but I want you to know you were one of the first blogs I followed (thanks to my daughter surprising me by making one of your cakes she found online). I have my own baking business and a vintage camper mobile bakery and it’s just me running it all. I have a college ager and a 9 year old and things get pretty challenging with balancing it all. I hope you know how inspiring you are and how loved you are in the baking community. I wish you all the best and prayers for a mended heart and hope that the days ahead are filled with more joy than tears. xoxo
Rosie you have no idea how happy I feel seeing a new post on the blog!
This cake looks amazing, all your cakes make me drool. ;)
You are truly an inspiration for a person like me. You were THE first baking blog I came across and I was hooked. A big thank you all the way from my little world in India!!
May this year bring cheer and balance in your life and what better way to start than with this super chocolate-y cake!
Woow…This is a perfect cake! Looks delicious. Thanks you for sharing it!
Hi Rosie,
another stunning piece of cake magic from your kitchen! i so love it. And am so very sorry to hear the hardship that you are going through right now with your family. Be strong and cheerful like your sprinkles because your beautiful cakelets will need them from you right now.
Hope this 2016 brings you balance, success, cheer, love and more baking :)
Hi,
I love the frosting so much!
do you reckon that I can pipe it like buttercream (ie. piping roses?)?
thanks
Ziba
Has anyone tried this in a gluten free version? If so, what type of flour mix did you use?
OMG! My birthday is coming up and usually I want someone else to make my cake! But NOT this year…Im going to whip this bad boy up and can NOT wait! :)
So beautiful to look at and Im sure just as tasty.
Thank you for sharing!!!
Dreamy is such a good word for this cake! It looks so rich and chocolaty. Gonna have to try this one out the next time I make a chocolate cake! I love how you decorated it too. Can’t get enough of your sprinkles! :)
This gorgeous and dreamy cake knocked me out Rosie! By the way, I baked your funfetti layer cake with your Swiss meringue buttercream (untinted, unsprinkled) to bring to a new year party. I also brought a mix of Sweetapolita sprinkles, and when it was time for the cake, we gathered all the kids and let them do the sprinkling – it was a hit and fun to watch :-)
And…. just wanted to say I am also amongst the many who love your work and cheer for you when you are in a difficult time.
Wow! the cake is mouthwatering. I just love chocolate cakes. I would definitely try this cake. Thank you for sharing such a wonderful recipe.
Your cakes make life so much more awesome! I’ll be making this tomorrow for my husband’s birthday and I’m so looking forward to seeing how it turns out. Thank you for encouraging us with your lovely creations!!!
This cake is a chocolate lovers dream. Can’t wait to try it!
You are amazing for doing so much with all the challenges in life. It’s hard to find balance when embarking on so many things. You are inspiring for still doing what you do so well. This cake looks outrageous!
what a stunning looking cake!!!
Thank you for sharing this recipe. I made this yummy dreamy chocolate cake and got plenty of compliments. I will treasure this recipe for a long time.
Had to try this tonight! Baked it in just two layers–took ten mins longer. Doubled amount of sugar in the frosting–just needed a bit more sweetness and bulk to hold it together. Really anxious to see how this sets up!
I will surely try this. I’ve been using you’re SMBC and i love it. Thanks for sharing.
I’ve made this on the weekend and OMG…so yum!!!
Do you have a recipe for a white chocolate fudge frosting??
I made this cake as a ‘thank you’ to the people who build my house….they loved it! Thanks for sharing your recipes.
Wow I am not normally drawn to solid chocolate cakes but this looks incredible. Love the way you decorated it.
I made this cake, it was super!! It did not look as nice as yours, but I received comments like – moist, rich tasting, best chocolate cake ever. I am convinced that the Guittard Noir makes a big difference in the outcome. It was a cake that was wonderfully chocolate, but not too sweet.
Rosie, you are the best! Hope you have a good year!
This cake looks really amazing! It will probably be my next recipe to try this weekend haha.
I do have to say, I’ve been following this blog for a long time and understand that it can be a pretty demanding first hobby, then job. Your readers would never fault you for not posting everyday and I hope 2016 will be a great one for you!
I just made this frosting and it must be the most amazing, scrumptious, decadent frosting I have ever made! Simply beautiful! And that TEXTURE…oh my goodness!! To die for! :)
Dear Rosie, that looks so beautiful. I want to marry it. ???? Would you please tell me what I should substitute for sour cream in the icing recipe? Thanks. ????
-SquishyTheShrinkingCat
i made this today in uk today great recipe you have here
This cake looks amazingly delicious! I want to make it for my toddler’s birthday, but don’t think the coffee in the cake would be a good idea for a bunch of 4-year-olds! Do you have any recommendations on substitutions?
Thanks, Melissa! You can substitute the coffee with boiling water :). Happy Birthday to your little cakelet! xo
Hi Rosie this cake looks so delicious, I was wondering what kind of coffee you used in this recipe, I can use some recommendations.
hi rosie, i’ve made this cake and it was awsome. however, the frosting was not glossy as yours obviously is. i don’t know what i did wrong. i chilled the frosting fo a couple of hours and had to bring it to room temparature. maybe that was a mistake?
Hi there, I’ve made this cake twice it’s flavor and texture is amazing, however, each time the cake fell in the middle, all three of the rounds. Can you tell me what I’m doing wrong? I follow the recipe exactly as you’ve written it, preheat the oven, spray the pans… they look perfect in the oven then the last few minutes they sink. I feel like this is a new bakers issue, but I’ve been baking for 25 years so it kind of baffles me. Any insight would be greatly appreciated.
Hi rosie. First time trying one of your creations. Cakes turned out perfect theyre now chillin inside the fridge. I just have a quick question, im not sure if my eyes are just playing tricks on me but am i seeing 2 cups of butter for the frosting?
I tried this and its so delicious specially the frosting. Im in PHL so its humid when I put the cake out the frosting melts a bit but its really light and fresh taste…what will be the effect if i remove water?
Hi Rosie,
Just wondering, every time I bake this cake, it rises beautifully in the oven. Once it’s done baking and pull it out of the oven, it seems to sink in the middle a bit. It’s still edible, but just wondering, if you think I am doing something wrong.
Just curious, if I don’t have the dark cocoa powder on hand, would I substitute with regular unsweetened cocoa powder in the frosting? Will it still have the same flavor? Making this today, so excited!!
Hi Rosie,
If I wanted to convert this to a 3 layer 10 inch cake how would I go about this? What oven temperature do I alter to (Celsius)? Should I double up the recipe or triple it up? Some pointers would be highly appreciated.
Much love from a big fan in jolly old (wet and miserable) England :)
so pretty
Hi Rosie!
I just wanted to post a quick comment with a massive THANK YOU for this recipe – earlier today whilst I was baking my usual chocolate cake recipe for a cake order being picked up tomorrow, the cakes went horribly wrong (they looked like pancakes!), and so after some tears and a trip to the shops I decided to try your recipe instead. Now I have a beautiful 4 layer chocolate cake in my fridge ready to be picked up and enjoyed :) Thank you thank you thank you! Your recipes and blog are an inspiration xo
I recently made this frosting and I will definitely be making it again! I didn’t have that specific cocoa powder so I used Hershey’s special dark cocoa powder. I also didn’t add all of the water, I wanted the consistency to be a little thicker. It worked great! I’m so glad I found this recipe!!!!
hi, does the fudge frosting harden when placed in the ref? or will it hold the same consistency?
thanks!!
Just made the frosting with hershey’s dark cocoa powder. The frosting tastes great and is super glossy, however the consistency is a little too soft. If i made it again I would not add the full 1/2 cup of water. It is in the fridge now so hopefully it will harden up. If not, I will add more powdered sugar.
Could this cake hold marshmallow fondant? Thanks
Hi Rosie,
Would you have a gluten free recipe for this chocolate cake? Is it possible to just substitute the flour only?
I am also wondering if the butter amount is correct at 510g?? I have just made this cake (which is totally delicious) but the frosting doesn’t look anything like the photos, mine is a lot lighter in colour & is very light but full of air bubbles so not very smooth like the frosting is here. Has anyone else had the same problems?
can u make it yellow inside they do not like chocolate layers on cake
This cake looks so heavenly. Wat kind of coffee is best to use ???
Can gluten free flour be substituted in this recipe?
Hi,
Love the fudge frosting recipe !
I first came across your recipe on bloglovin.com where the proportions for the frosting are very different from the proportions mentioned here, I am confused about this. The link to the other recipe is here https://www.bloglovin.com/blogs/sweetapolita-2129500/dark-dreamy-chocolate-fudge-layer-cake-4702435832
Hi! How far ahead can I make the fudge frosting, and how do I then get it back to spreadable consistency?
Hi Rosie, I was wondering if you lower your oven temp when using the Fat Daddio anodized aluminum pans? Everything I’ve read/seen (videos) they say to use a lower temp with these pans. I haven’t liked using mine much because I don’t like how the sides of the cakes turn out (crumbly).
hello,
is this a cake i can stack, and can rest easy that it won’t fall over ? :)
thanks
Hi! I’d like to know if this cake can be used for a tiered cake/3D cake too… thanks!
Hi! Just discovered this recipe via pinterest.
As everyone knows, all cake recipes are not created equal. I have had a few complete failures from pinterest to the point I had to throw them away.
So, to find this recipe and this blog is just AMAZING. Just got done frosting this and OMG does it look GOOD! The frosting is AH-MAZ-ING. Cake is delicious and moist.
So impressed that I pinned a bunch more recipes from this site AND I bought your book on Amazon.
Thank you, THANK YOU Rosie! Please keep posting recipes. You’re amazing.
Hi. This cake not only looks amazing but tastes AWESOME!!! I have a quick question, how many servings can you get? thanks
I am not sure of this has been asked already…can this recipe be used for cupcakes? I have used your recipe to make a cake as instructed and it turned out beautifully!!! Thanks!
I’m so mad! I ordered Guittard cocoa powder on Amazon and when it arrived I realized I ordered “rouge” red cocoa powder. I didn’t know Guittard doesn’t sell small packages of their “noir” cocoa powder until I went on their site just now. Not your fault Rosie, I should have paid more attention before I ordered, but I wanted to leave a comment to warn others!
What is my problem? While I didn’t use the brands you mentioned. I did use dark cocoa and dark chocolate to melt–my icing is NOT the color you show…which is what I was aiming for–it is delicious, and chocolate, but definitely not dark chocolate fudge color…please advise?
HI Rosie,
I’m a BIG FAN! Cakes are awesome. A question about this frosting — which is absolutely fabulous. Can it be made ahead and frozen? :-) Lisa G.
Can I make this cake has a sheet cake? My son wants a soccer Hershey cake
Hi Rose. I love the cakes that you bake! I’m a big fan. :) I’ve baked this Dark and Dreamy Choc Fudge Layer cake and everyone says it’s super yummy. If I were to bake this cake for a 5 year old’s birthday, replace the coffee with water as per your comment above, do I need to reduce the sugar as well? Hope to hear from you soon! Thanks!
This is absolutely, hands-down the best chocolate buttercream I have ever tasted. The texture is amazing.
This cake was amazing and so pretty. I have two cake pans so I baked two layers and cupcakes for the rest. The cake was so dark and fluffy, amazing! I halved the frosting and added only a couple tablespoons of water. I thought the cake tasted great cold too! Great recipe!
Made some small, high altitude changes for 7,000 feet above sea level. Decreased sugar to 420 g, increased flour to 300 g, decreased baking soda to 1 teaspoon, decreased baking powder to 1/2 teaspoon,used 4 eggs, and baked at 265°F. No changes to the frosting. Deep, dark, chocolately deliciousness.
Do you use unsweetened cocoa powder in both the cake and frosting? Or is that sweetened in the frosting?
Thanks. Looks amazing
Amazing
Hi can you please tell me the substitute for sour cream in the frosting? Thank you xoxo
Hi Rosie, I was looking for a great dark chocolate cake and frosting to bake on Thanksgiving this year 2018 when I found this recipe. I have so much extra Valrhona cocoa, do you think I can substitute it for the dark cocoa you used in this recipe? Will it turn out bitter? Thanks in advance.