Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

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I made this cake for my fiance's birthday, and there were rave reviews all around. One guest said it was the best cake he'd ever tasted, and another said "Don't get me anything for my birthday. Just bake me this cake." My only modification was adding 4 T. cocoa and a splash of cream to the buttercream frosting to make it chocolate.

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I made these in cupcake form for Bible study. Used the ganache to dip the tops of the cupcakes then piped on the butter cream. Actually I changed it up a touch, added 4 tsp of ground coffee to the batter and cut the butter in the butter cream to 3 sticks (1 1/2 c. Anyhow, these are fantastic! So decadent! It was all I could do to keep from eating them all before everyone else got a chance to go at the. Definitely will make this again!

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AHHH! SO AMAZING! I had a hankerin' to do some baking and had a crazy craving for a layer cake, so I found this recipe. It's definitely going into the ol' recipe book. HINT: 3 sticks of butter (1 1/2 cups is perfect for the buttercream frosting...not the 1 1/2 pounds that the recipe calls for. Blek! I didn't have nearly enough vanilla extract, so I only put 1 teaspoon into the cake and 1 teaspoon in the frosting. I added about 1/2 teaspoon of almond extract into the frosting, which made it super decadent. Definitely recommend! EDIT: I made cupcakes out of these (minus the ganache. Made about 45 cupcakes and they baked for 17 minutes. Yum! (This is the 2nd time I made the cake. It went a lot faster this time!

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This is by far the best layer cake I have ever had. The trick is to very slightly under bake the cakes so they come out super moist. The ganache is super decadent. If you are a huge chocolate lover you can replace the vanilla butter cream with chocolate frosting, it is sinful.

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I make this cake all the time, people always say it reminds them of a tastykake but better! It's wonderful and I'm not even a chocolate lover. This cake is very time consuming, get everything prepped in bowls before you begin to make it easier on yourself. I like to use 3 sticks of butter for the icing and a little extra vanilla. Make sure you let the ganache sit and for a while before you smooth it onto the buttercream. Also I like to put strips of wax paper under the edges of the cake to catch any of the ganache, keeping my cake base clean. I prefer to serve mine cold, so much easier to CUT! :

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Love this cake! Everyone was impressed with my baking prowess. Super moist, rich, and creamy. Such a treat!!!

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This is the best cake that I have ever made, although I do love chocolate. It looked huge, so I cut the cake ingredients down by 1/3 and still made three layers. I liked the proportion of cake to frosting to ganache with 2/3 of the recipe. And it still made a LARGE cake. Had way too much frosting, though. Definitely a keeper!

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The best chocolate cake that I have ever made!!! Instead of using 1 1/12 pounds of butter i just used 1 1/12 cups. It all tasted so delicious and the ganache went perfectly on top. Just don't use a spring form pan! It leaked out of my pans and made a big mess. I guess I just put the bottom in wrong but it will be so much easier in a regular cake pan.

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Every year for my bday I splurge and make something for myself..this was the cake this year. Everyone LOVED it- the batter was so wett it was practically liquid, for a second I thought I did something wrong! The cake baked up so moist- I put mine in 3 9X2 round baking pans, the cake was super tall. I had to bake an extra 10 min or so. I used a classic buttercream since everyone thought this one was too buttery- I followed everything else to a "T". The refrigeration steps really help keep this moist cake from getting all over the buttercream. Loved it! Would totally make it again. One of the party guests remarked that it was "bakery quality" and everyone really ate it up!

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This is my favorite chocolate cake recipe. The cake was moist and delicious. I received many excellent comments about this cake. This is a must have recipe.