Favorite Fudge Birthday Cake
This quadruple-layer cake isn't nearly as fussy to make as you might think.
It starts out as a standard two-layer cake, then each layer is cut in half
and stacked, with an easy filling in between the layers. The result is a
moist cake that keeps well without refrigeration; looks spectacular when
cut, and tastes even better than it looks!
Prep 20 mins.
Bake 35 mins. to 38 mins.
Total 60 mins.
Yield 12 servings
Ingredients
Cake
2 cups sugar
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons Instant ClearJel or cornstarch
3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water
Filling
2 cups chopped semisweet chocolate or chocolate chips
3/4 cup cream (light, whipping, or heavy) or milk, or a combination*
Flavors of your choice (see filling directions below)
*Hint: Since you need 4 ounces of cream for the icing, and you'll most
likely buy an 8-ounce container, use 4 ounces cream in the filling
supplemented with 2 ounces of milk.
Icing
1 1/3 cups chopped semisweet chocolate or chocolate chips
1/2 cup cream (light, whipping, or heavy)
Instructions
Preheat the oven to 350°F. Lightly grease and flour (or grease, then line
with parchment, then grease again) two 8" x 2" round cake pans. Note: These
pans need to be at least 2" tall; if you have non-standard, shorter 8" pans,
substitute 9" round pans.
To make the cake: Whisk together the dry ingredients. Add the eggs, oil,
vanilla, and water, beating until smooth. Pour the batter into the prepared
pans.
Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or
until a cake tester inserted into the center comes out clean. Cool the cakes
in the pan for 15 minutes, then turn them out of the pans to cool completely
on a rack.
To make the filling: Combine the chocolate and cream in a microwave-safe
bowl, and heat until the cream is very hot, and the chocolate very soft.
Stir to melt the chocolate completely, reheating very briefly if necessary.
Now you have a choice. You may either flavor the filling all one flavor, or
use a different flavor for each layer of filling. For all one flavor, use 3
tablespoons of your favorite liqueur - Frangelico (hazelnut), Kahlua
(coffee), or Framboise (raspberry) are all good choices. Or try 2
tablespoons rum. Alternatively, add 1 tablespoon espresso powder; or flavor
to taste with a bottled extract (coconut, peppermint, cherry, almond...) To
mix and match flavors, divide the filling into three parts, and flavor each
differently to taste, with an extract; or with about 1 tablespoon liqueur
for each flavor.
Divide the cooled layers in half horizontally, to make four layers. Place
one layer on a serving plate, and spread with filling. Repeat with the next
two layers. Top with the final cake layer.
To make the icing: Combine the chocolate and cream in a microwave-safe bowl,
and heat until the cream is very hot, and the chocolate very soft.
Stir to melt the chocolate completely, reheating very briefly if necessary.
Pour and spread the icing over the top of the cake, letting it drip over the
edges and down the sides.
Once it's done dripping, you may smooth the sides with an icing spatula, if
desired. Allow the cake to rest, covered with a cake cover (or a big
turned-over bowl) until the chocolate is set; overnight is good, though
several hours are sufficient.
This quadruple-layer cake isn't nearly as fussy to make as you might think.
It starts out as a standard two-layer cake, then each layer is cut in half
and stacked, with an easy filling in between the layers. The result is a
moist cake that keeps well without refrigeration; looks spectacular when
cut, and tastes even better than it looks!
Prep 20 mins.
Bake 35 mins. to 38 mins.
Total 60 mins.
Yield 12 servings
Ingredients
Cake
2 cups sugar
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons Instant ClearJel or cornstarch
3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water
Filling
2 cups chopped semisweet chocolate or chocolate chips
3/4 cup cream (light, whipping, or heavy) or milk, or a combination*
Flavors of your choice (see filling directions below)
*Hint: Since you need 4 ounces of cream for the icing, and you'll most
likely buy an 8-ounce container, use 4 ounces cream in the filling
supplemented with 2 ounces of milk.
Icing
1 1/3 cups chopped semisweet chocolate or chocolate chips
1/2 cup cream (light, whipping, or heavy)
Instructions
Preheat the oven to 350°F. Lightly grease and flour (or grease, then line
with parchment, then grease again) two 8" x 2" round cake pans. Note: These
pans need to be at least 2" tall; if you have non-standard, shorter 8" pans,
substitute 9" round pans.
To make the cake: Whisk together the dry ingredients. Add the eggs, oil,
vanilla, and water, beating until smooth. Pour the batter into the prepared
pans.
Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or
until a cake tester inserted into the center comes out clean. Cool the cakes
in the pan for 15 minutes, then turn them out of the pans to cool completely
on a rack.
To make the filling: Combine the chocolate and cream in a microwave-safe
bowl, and heat until the cream is very hot, and the chocolate very soft.
Stir to melt the chocolate completely, reheating very briefly if necessary.
Now you have a choice. You may either flavor the filling all one flavor, or
use a different flavor for each layer of filling. For all one flavor, use 3
tablespoons of your favorite liqueur - Frangelico (hazelnut), Kahlua
(coffee), or Framboise (raspberry) are all good choices. Or try 2
tablespoons rum. Alternatively, add 1 tablespoon espresso powder; or flavor
to taste with a bottled extract (coconut, peppermint, cherry, almond...) To
mix and match flavors, divide the filling into three parts, and flavor each
differently to taste, with an extract; or with about 1 tablespoon liqueur
for each flavor.
Divide the cooled layers in half horizontally, to make four layers. Place
one layer on a serving plate, and spread with filling. Repeat with the next
two layers. Top with the final cake layer.
To make the icing: Combine the chocolate and cream in a microwave-safe bowl,
and heat until the cream is very hot, and the chocolate very soft.
Stir to melt the chocolate completely, reheating very briefly if necessary.
Pour and spread the icing over the top of the cake, letting it drip over the
edges and down the sides.
Once it's done dripping, you may smooth the sides with an icing spatula, if
desired. Allow the cake to rest, covered with a cake cover (or a big
turned-over bowl) until the chocolate is set; overnight is good, though
several hours are sufficient.
