Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

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The cake was so moist it was delicious! We only used 1.5 cups of butter for the frosting and it came out great. Big hit with the kids!

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I was so sold on this recipe based on the reviews. As you can tell by the 2 stars, I was sorely disappointed. The cake was moist - very moist. Love that! But it was not nearly chocolately enough. The frostings helped give it some flavor, but the cake itself was simply flat. I could taste the canola oil more than the chocolate. Big disappointment.

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This cake is delicious! A few adjustments

I used three 8" cake pans but filled them too much so it took 45 minutes to bake and was not nearly as moist as it could have been but it is still delicious! I ended up havingto cut the tops lf the cakes off to make them flat. I could have made another 12+ cupcakes but oh well... Next time!

Frosting: 2 sticks of butter and 8 oz. of cream cheese with 4 cups sifted powdered sugar made literally the perfect amount of frosting to cover the interest cake. But wouldn't have been enough if I made cupcakes so it's a good thing I didn't.

In between the layers I sliced strawberries! O M G... This cake is to die for!

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The cake was awesome! I just did the cake in 2 cake pans and used the rest of the batter for cupcakes. Then, I just used the chocolate ganache as frosting on everything. Topped the cake with strawberries and the cupcakes with sprinkles. Delicious! As previously stated...bake time is longer and use 1 and 1/2 cups butter.

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I made this cake, but used a buttercream icing for a birthday cake. The batter is rather thin compared to other cake batters. This recipe makes enough for three nine inch layers and eight cupcakes. The cake is very moist and delicious. I will make again. Difficult to leave alone!

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The frosting and ganache were the best. I cheated and used a box mix for the cake to save time. However. The picture showed 3 layers? So is this supposed to be a 2 or four layer recipe. I don't have 3 of the same round cake pans.

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RICH! You will need to make some adjustments...
1. I used 3 - 8" baking pans... there was too much batter for this, so, either plan on extra, or use to make 6 cupcakes
2. Baking Time - You will need to adjust. I had to bake an extra 10 min.
3. Frosting - Please use 3 sticks; NOT 1.5#'s. Note that it will be REALLy buttery.. you could even adjust. With 3 8" cake rounds, this gave me barely enough to frost the TOP of the cake, so if you want to frost the sides, you'll want to make a little more.

My opinion? This is definitely a cake that you can take to a party and get lots of oohs and aahs... It is really, really rich. You'll want to have something to wash it down with. I cut the slices REALLy thin, and it was STILL too rich... get ready for a sugar overload!

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I love this recipe! I made the cake as is, with the buttercream and ganache, and it's GOOD.
But the chocolate cake itself is my favorite cake to make for cakes and cupcakes.....oh, so yummy!!!

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Great Cake!! It got rave reviews at a work party. The cake was moist and fudgy like promised. I used my own frosting recipe, & next time I will make more ganache, because I found it just covered the cake, & required me spreading it rather than cascading down to cover the entire cake. This is a keeper recipe for sure!!

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I loved this cake. I've used this a few times now with my own recipe for frosting but each time it goes faster and faster when I take it to my work.