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French Chocolate Cake

Tender cake layers, a delightful fudge filling and a light and airy frosting await your taste buds! "If you're a chocoholic like I am, you'll just love this rich chocolate cake," says Claire Darby from New Castle, Delaware.
  • Total Time
    Prep: 35 min. Bake: 25 min. + cooling
  • Makes
    12 servings


  • 1/2 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 6 ounces semisweet chocolate, melted and cooled
  • 1 cup cold strong brewed coffee
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking soda
  • 1 cup buttermilk
  • 2/3 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter, cubed
  • 1 teaspoon rum extract
  • 1 cup semisweet chocolate chips
  • 1/4 cup milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Chocolate curls


  • Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; gradually add to chocolate mixture alternately with buttermilk (batter will be thick).
  • Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
  • Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract.
  • Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally.
  • Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls.
Nutrition Facts
1 slice: 558 calories, 21g fat (14g saturated fat), 69mg cholesterol, 615mg sodium, 87g carbohydrate (60g sugars, 2g fiber), 6g protein.

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Average Rating:
  • akkay24
    Jul 9, 2015

    Use 3, 9 inch pans! Mine overflowed all over my oven. The cake does taste wonderful. I did make the glaze but thought it didn't need that much, so I just brushed it on top and around the sides. I will try this again using 3 pans. It might just turn into a 5 star review!

  • Bethshiels
    Oct 14, 2011

    This cake was so chocolatey and moist. Even my husband, who doesn't like too much chocolate, thought it was delicious.

  • stuffyroo
    Sep 1, 2010

    Cake was a huge hit, I think I would leave out the rum glaze though because it made the cake soggy in some areas. But other than that the flavor and texture was delicious!

  • MrsLiles
    Mar 28, 2010

    It was very good. The cake did stick to the sides of the pan because I only put wax paper on the bottom. Don't skip that step. Also I cut it into 16 slices easily.