Tuesday, January 4, 2011

Triple Chocolate Cake with Fudge Filling and Chocolate Buttercream Icing

What a way to start the New Year!

A cake with 5x the chocolate!!!

Who could ask for anything more?!

Well, My father-in-law asked for this cake for his Birthday, which is Jan. 2nd!

Ask and you shall receive...

This is a concotion of different recipes from Granny's Kitchen plus a traditional Chocolate Buttercream. I got the request for "You know that Chocolate Cake you always do". Usually I do a ganache filling and Cream Cheese Frosting, sometimes a chocolate ribbon bow. But, I also, got the request for Chocolate Icing instead.

So, if you are ready to indulge in some super sweet chocolate, give it a try:

Triple Chocolate Cake with Fudge Filling and Chocolate Buttercream Icing
from Granny's Kitchen

Cake :
  • 1 pkg. Devil Food Cake mix
  • 1 (4 oz.) pkg. instant chocolate pudding
  • 1 C. sour cream
  • 1/2 C. water
  • 1/2 C. vegetable oil
  • 1/4 C. mayonnaise
  • 4 eggs
  • 1 tsp. vanilla
  • 1 C. chocolate chips (I tend to double, well actually I do double!)
Fudge Filling
  • 1/2 C. butter
  • 6 T. cream, plus
  • 1/2 C. cocoa
  • 1 1b. confectioners' sugar sifter
  • 1/4 tsp. salt
  • 1 tsp. vanilla
Chocolate Buttercream Frosting:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup cocoa
  • 1tsp. vanilla
  • 1 lb sifted confectioners' sugar
  • 3-4 tablespoons milk
Cake: To prepare, Preheat oven to 350 F. Combine an mix all ingredients except chocolate chips. Mix until well blended, about 2 min at medium speed. Add chocolate chips and stir in.

Turn into 2 greased 9" pans. Bake at 350 F for ~ 30 to 45 min. or until tests done.
*Loco Cocoa Tip:  note the chocolate chips will be runny so you may need to test a couple of areas to avoid too much chocolate chip!
Remove and let cool on wire racks.

Fudge Filling: While cake is cooling, in a medium bowl mix cocoa, confectioners' sugar, salt and vanilla.

Then heat butter and cream to almost a boil.

Add to other ingredients, beat until smooth. Frosting will be extremely thick, if too thick add more cream, T. at a time until right spreading consistency.
*Loco Cocoa tip: Leave it thick for a filling. If you want to use it as an icing thin it out!

Chocolate Buttercream Frosting: Cream shortening and butter in electric mixer, for at least 5 min. Add cocoa and vanilla and beat. Then add sugar little at a time. Scraping down sides frequently. Add milk little at a time until spreading consistency is achieved.
*Loco Cocoa tip: This will dry out so cover with a damp cloth if you make ahead of time.

Once cake is cooled take first layer and cover with filling,

then stack second layer and frost top and sides!!!

Shave some chocolate for a nice topper!!!


*Loco Cocoa tip:  while this cake is hard to resist it is better the second day, and I like to refrigerate it and then let slices sit at room temp. about 30 min. before eating. It becomes "fudgier" (there is your new word for the day!).

See the layers of "fudginess"!! mmm... Wish I could send you a piece!

So, now that you see how I started off my new year and you have gained some insight into how healthy I am :0) or maybe you have taken away that I just love sweet treats, go bake some Triple Chocolate Cake with Fudge Filling and Chocolate Buttercream with Chocolate Shavings just because or earmark it for Valentines or another special occassion!!!

Until next time,
Happy Baking

Lynn aka Loco Cocoa


  1. i tried this recipe on my daughters birthday party and it was delicious!

  2. My boyfriends birthday is in two days and im making this cake for him. I cant wait to try it, it looks sinful! : )