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Fudge Fantasy Cake

 Fudge Fantasy Cake
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
12 ServingsPrep: 1 hour + chilling Bake: 25 min. + cooling


  • 4 eggs
  • 2 cups buttermilk
  • 2 cups cold strong brewed coffee
  • 1 cup canola oil
  • 1 cup honey
  • 2 teaspoons McCormick® Pure 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
  • 6 ounces semisweet chocolate, chopped
  • 12 fresh strawberries
  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1 teaspoon instant coffee granules
  • 1 cup butter, softened
  • 1 package (2 pounds) confectioners' sugar
  • 1-1/2 cups baking cocoa
  • 1-1/4 cups half-and-half cream

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Fudge Fantasy Cake (continued)

Ingredients (continued)

  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups sliced fresh strawberries
  • 1-1/2 cups crushed chocolate wafers
  • Chocolate curls


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Fudge Fantasy Cake (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.