Fudge Fantasy Cake Recipe

Fudge Fantasy Cake Recipe photo by Taste of Home

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You'll catch everyone's attention when you present this showstopping dessert. This exquisite chocolate cake, will have your guests saying,"Wow"!—Jannine Fisk, Malden, Massachusetts

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Fudge Fantasy Cake Recipe

Prep: 1 hour + chilling Bake: 25 min. + cooling

Yield: 12 Servings

60 25 85

Ingredients

4 eggs
2 cups buttermilk
2 cups cold strong brewed coffee
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

Line four 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
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.
Bake at 350° 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.
Meanwhile for strawberries, in a microwave, melt chocolate; stir until smooth. Dip strawberries in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
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 ganache reaches a spreading consistency, about 45 minutes.
For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add cream and vanilla; beat until smooth.
Place one cake layer on a serving 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.
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. Yield: 12 servings.

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

Nutritional Facts 1 slice equals 1,441 calories, 60 g fat (24 g saturated fat), 152 mg cholesterol, 858 mg sodium, 226 g carbohydrate, 9 g fiber, 15 g protein.

Originally published as Fudge Fantasy Cake in Taste of Home Christmas Annual Annual 2011, p147