Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

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To die for! Need I say more?

I split the batter between two 9" pans and baked in convection oven until tester came out clean - about 35 minutes. Cooled completely in refridgerator. Frosted then popped back in fridge until we were ready to indulge. (No ganache - plenty rich. I used my buttercream frosting. Using whisk attachment on low/medium mix until frosting consistency.
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1/2 tsp almond extract
A few tablespoons of heavy whipping cream

Best chocolate cake ever!

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This was the best chocolate cake I have ever made. Everyone one loved it and said that it was European bakery quality. The cake was moist and delicious. I did put 1 tablespoon of instant coffee in with the hot water. I also used a classic buttercream instead of this one because of the reviews. The chocolate ganache is a glaze consistancy and therefore the amount made is way more than is needed. My counter was a mess because it kept dripping off the cake onto the platter and then the counter. Next time I will try a thicker ganache that is slower pouring and will stay put when refrigerated. If using this one pour slowly and give it time to drip down the side using just a little bit otherwise you will have a mess as well. Very good cake and am keeping this one in my collection.

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I made this Sunday for a carry in at work. It was absolutely amazing!!! Everyone loved it. I have already been requested to make it again. I had the best time baking this cake. It is perfect!! I wish I could show you my picture. You should allow us to do that ya know!!

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Just made the cake and it was so delicious! It was so moist very bakery like! I did have to bake it almost 30 minutes though.

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Cake and ganache were out of this world. However cake takes between 25-35 minutes to bake and the buttercream icing tasted like I was eating a stick of butter plain. Next time I make this, I'm reducing the butter significantly. All in all, a good recipe

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omg i used this cake (not frosting or ganashrecipe but omited the water and used my cake pop make and they came out so good

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Love this cake!! I made it for my mom's birthday and she loved it! I made even chocolatier by using dark cocoa and replacing the milk with chocolate almond milk (which made it a teeny bit healthier :

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This cake is fantastic! A few things I noticed. It did take longer than 15 minutes, more like 30 with the 10" pans. I also agree with the other reviews about the butter in the buttercream. 6 sticks of butter is too much. I would use my regular buttercream recipe which uses about 3 sticks next time. There are quite a few steps in this recipe, but I think they are worth it! Very rich.

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The cake turned out really good. It looked good and tasted good. I could definitely picture it in a high end bakery. It took a lot longer to prep everything but I'm certainly no expert in that department.
I used 3 - 9" pans and poured them evenly which was probably about 2/3 full. They took about 35 or so minutes to cook. I can't see these ever getting done in 15 minutes. There was none left over for cupcakes. Perfectly moist and good flavor.
The butter cream icing turned out well. I used 4 sticks of butter It was smooth and delicious, not overly rich. Overall, all components of the dessert blended well together. The finished product was quite rich so we cut small slices...tiny, tiny, tiny.
I thought the ganache would cover the entire cake top and sides by just pouring it but I had to spread it from the top to the sides to get full coverage. The next time I make it I might just let it drip randomly over the sides and not worry so much about covering the sides fully.

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I did it was great

tmroyc I think you haven't follow well the direction for me this recipe has a lot of cocoa.

Great cake I also did 30 cupcakes with one recipe