Triple Layer Chocolate Fudge Cake Video with Whipped Cream Middle, Heart Sprinkles
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You are going to love this chocolate fudge cake. It’s the same cake recipe used in these incredible chocolate fudge cupcakes but with a twist. I filled the center of the cakes with stabilized whipped cream. The whipped cream helps to cut the richness of this very moist cake. This is my favorite chocolate cake recipe.
You have a lot of options to play around. You can make it with regular cocoa, dark chocolate or a mix of both which is what I do. You could flavor your ganache or flavor your whipped cream with bourbon or interesting extracts. You could even stuff raspberries in the center.
I used two different chocolate toppings. I topped the large cake with a chocolate ganache, and for the tiny cake, I used a rich, chocolate frosting. Whatever you do, leave the sides bare and let that whipped cream show through.
Homemade whipped cream can be a little tricky between cake layers, but there are ways to give it body. I use a bit of cream cheese and confectioner’s sugar and once refrigerated a bit, it can even be piped, and there’s a video for that too.
The recipe for this cake makes three layers. In this case, I made a tiny cake to bring to one event and a double layer cake for a separate event. If you only want to make a tiny cake like this, make sure you use the recipe that says Tiny cake. I tried to make it easy for you and I listed recipes for both the triple layer and the tiny cake.
I’ve made a video to show you how easy this cake is.
Weigh your Dry Ingredients
This is especially true for flour, as the tendency is to scoop and pack a cup into the flour and end up with more than the recipe calls for.
1 cup of all purpose flour = 128 grams
1 cup of white sugar = 201 grams
1 cup of brown sugar = 220 grams (notice the difference)
How to Make a Cake Easy
- Do it in steps. Make sure to weigh the dry ingredients.
- One day, make the cake layers. Freeze.
- One day, make the frosting. Freeze.
In the meantime, take cakes and frosting out of freezer and let sit out until defrosted. However, if you are going to make ganache instead of frosting, make that on the same day you are serving.
The whipped cream can also be made a day in advance and refrigerated. Watch the whipped cream video here.
The whipped cream will be able to be piped because it has some body to it.
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Once you make this chocolate fudge cake, the quest for the best chocolate cake will be over.
So tell me, do you celebrate Valentine’s Day with chocolate?
Triple Layer Chocolate Fudge Cake with Whipped Cream Middle
Ingredients
- 3⅓ cups 422 grams all purpose flour
- 1⅓ cups unsweetened cocoa powder half dark unsweetened, half regular unsweetened cocoa powder (or mix the intensity of chocolate as you prefer.
- 1 tablespoon baking soda
- 1⅓ cup brown sugar
- 1⅓ cups sugar
- 1 teaspoon salt
- 12 ounces butter 3 sticks
- 3 cups buttermilk
- 2 teaspoons vanilla
- 5 eggs
Whipped Cream (for center)
- 2 cups whipped cream
- 1 tablespoon cream cheese
- 2 tablespoons confectioner's sugar
Chocolate Ganache found here
Chocolate Frosting found here
- Sprinkles Optional
Instructions
- Sift together cocoa, flour, baking soda, salt into a bowl.
- Put flour mixture all the rest of the ingredients in mixer and mix for 3 minutes.
- Pour into cupcake pans or three cake pans.
- Bake at 350.
- Layer cakes take anywhere from 35-50 minutes.
- Do not UNDER bake. Do a touch test. The cake should spring back to be done.
- Allow to completely cool before
- Freeze cakes for 30 minutes.
Make Whipped Cream
- Beat heavy cream, cream cheese and confectioner's sugar until stiff peaks.
- Put whipped cream in center of the two layers.
- Top (only the top, not the sides) with chocolate ganache or chocolate frosting.
- Top with sprinkles.
- Refrigerate. Take out 30 minutes before serving.
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If you love this recipe, please give it five stars. It means a lot. xoxo
- 2 six inch cake pans
- 1 1/2 plus 2 tablespoons flour
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 3/4 cups brown sugar
- 3/4 cups white sugar
- 6 ounces butter 1 1/2 sticks
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla
- 2 large eggs
- Whipped Cream (for center)
- 1 cup whipped cream
- 2 teaspoons cream cheese
- 1 tablespoon confectioner’s sugar
- Ganache
- GANACHE FROSTING
- 8 ounces bittersweet chocolate
- 6 ounces heavy cream
- 1 teaspoon pure vanilla extract
- Sift together cocoa, flour, baking soda, salt into a bowl.
- Put flour mixture all the rest of the ingredients in mixer and mix for 3 minutes.
- Pour into cupcake pans or three cake pans.
- Bake at 350.
- Layer cakes take anywhere from 20-35 minutes.
- Do not UNDER bake. Do a touch test. The cake should spring back to be done.
- Allow to completely cool before
- Freeze cakes for 30 minutes.
- Put whipped cream between layers.
- Top with Ganache
- Beat heavy cream, cream cheese and confectioner’s sugar until stiff peaks. Refrigerate for 30 minutes before using.
- Put whipped cream in center of the two layers.
- Top (only the top, not the sides) with chocolate ganache or chocolate frosting.
- Top with sprinkles.
- Chop chocolate into small pieces.
- Bring heavy cream to boil.
- Pour over chocolate. Let it sit unstirred for five minutes.
- Stir, staring in center and remain in center. I like to use a honey dipper for this but you can use a mini-whisk. Just stay in center, keep stirring, until all chocolate is incorporated into cream.
- Stir in vanilla, and cool.
I love this cake. If you recall, when I had your blog for SRC, I made those heavenly cupcakes. Fun idea with a mini cake and it looks great! Now I want to try the cream cheese whipped cream and ganache as my husband doesn’t like frosting (whacko). 🙂
Thanks, Katrina I like the ganache better than frosting, so I understand. The whipped cream makes it really delish!
There really is such a thing as too much chocolate, to my way of thinking. (Not for my son…but, definitely there is for me.)
I really like your recipe BECAUSE you don’t ice it with nothing but chocolate. I like the way the whipped cream gives you a little relief! I love chocolate, but all chocolate all the time needs a little lightening up, I think.
Stabilizing the whipped cream is also a great idea.
Looks FANTASTIC, Angela!
Decadent!! Love the mini size for two too because it looked so good, Valentines might be tempted to eat it all!