Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

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I've eaten a lot of cake. Baking however, is not my thing. In fact, this was my first cake ever. It was not difficult, but yes, time consuming. But well worth it. Cooking time was definatle closer to 25 mins. The reviews were fanatic! Everyone loved it. Though prolly not the smartest thing on a maiden voyage, I did make a few changes. I added a Tbs of instant coffee to the cake mix to really amp up the chocolate flavor. I also only used 3 3/4 sticks of butter, 2 tsp of vanilla, added 4 oz cream cheese, 3 1/2c sugar and a Tbs of orange zest for the frosting. Deeeeeliscious! Cake was very moist and dense. Will most definatley make again!

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EXCELLENT cake. It was moist and had a great flavor, the buttercream was delicious & melted in your mouth, and the ganache...Oh my...SO good.

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Moist cake (and I tried several to find the perfect one. I used Kerry Vincent's Whipped Chocolate Buttercream and it was fantastic. I made it for a baby shower and needed to change the frosting to a chocolate buttercream- but I will try it with the frosting and ganache given next time.

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I made this cake for my best friends bday... everyone loved it!!!! There was so much cake!!!! I did cut the butter down a bit.. 3 sticks and half stick of cream cheese for the frosting my roommate said it need more frosting ... i sifted the flour 2x's for the cake...cooking time took more the recipe said also.. i don't have the fancy stuff in my kitchen so i had to mix everything my hand and it took more like 25 to 30 min to cook the layers. the cake was moist and the cake rocked!!!! I will make it again!!! thanks

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I made this cake in two 8 inch and six muffin tins. I was a little worried at how thin the batter was, and in the oven I did have a bit of a mess as I overfilled my pans. Also, the cooking time took more like 28 minutes. When the cake came out of the oven, I was afraid it was going to be awful, but after cooling and frosting and adding the ganach...it was fantastic. My 6 year old son usually only eats the frosting on cake, but he ate his whole piece of cake this time. I will be making this again (and following the pan specifications or at least not overfilling mine, but the only thing that lowered my rating was that I felt the frosting could have been better, even with the modifications I made according to other reviewers. My husband thought some coconut mixed in with the vanilla frosting would have been good. I'll try that next time and I bet it will be the best chocolate cake ever!

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Frosting should read 1 1/2 sticks of butter, NOT 1 1/2 pounds! Seriously too much. And, 15 mins at 350? More like 25 mins. But, overall the cake was very good, easy to make and decorate. Will certainly make it again and again.

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I made this cake for a dinner party and everyone LOVED it. Even the people that don't normally like a lot of chocolate were eating large slices of this cake. However, there are a couple of changes that I made to the recipe.

Frosting:
The ratio of butter to sugar here is way off, and you feel like you're biting into a stick of butter if you spread it on too thick. Cutting the butter down to three to four sticks will provide you with a much better frosting.

Ganache:
This is just a personal preference, but I used milk chocolate chips instead of semisweet. The cake itself isn't that sweet, so the milk chocolate doesn't become overpowering. As far as the method goes, I prefer to use the double boiler as I don't need to worry about accidentally burning the cream or the chocolate.

A few side notes:
-I couldn't find 10" pans anywhere, so I simply used my 9 inch pans and it worked just fine.

-Ignore how long it says it takes to make the cake because it's way off. Even without adding in cooling times it will take much longer. I would give it at least 2 hours to make.

-Whoever thought that this cake was good to serve 6 was crazy. It will serve at least double.

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I was looking for a cake recipe to replicate the family favorite that we get from the local gourmet grocery. I decided to try this one because of the rave reviews. The first time I made it I didn't have 10" pans and I burned the edges trying to get it cooked in the center (Boo!. BUT, even burned, I could tell that this recipe had serious potential. This time I made it into cupcakes (baked in a shiny metal standard muffin pan at 350 for 17 mins, 2/3 full, they came out perfectly. I think it made about 30 even though the recipe says it is 6 servings - HA! I like that cupcakes per serving ratio! Note: at 17 mins, the batter in the middle looks gooey, but when tested, the toothpick comes out clean, so don't be fooled - I think this is how I ended up burning the cake on my first go-round.

The frosting tasted very sweet to me, but paired with the cake, there is a great balance and the combination is divine. Everyone agreed last night that these cupcakes are even better than the cake from our favorite bakery, so the recipe is an absolute hit. I didn't bother making the ganache and think it is fantastic without the extra steps (especially since the recipe for the cake itself takes more steps and dirties more bowls than the average cake recipe. This is my new go-to recipe for chocolate cake, without a doubt. I might just have to order some 10" pans...

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Made this for a friend's birthday at college and served to 8 college friends. everyone said it was the best cake they'd ever had and was really impressed! it was so fun to make too! the only change i made was to the icing- i kind of tasted as i went to get correct measurements. I wound up using 2 sticks of butter and 8 oz. of cream cheese to make up for decreasing the butter. i also added a little coffee to the cake mixture like another reviewer suggested. it does take longer to bake than the recipe says so just keep an eye on it. everything tasted amazing and i even impressed myself! it looks beautiful too- definitely a great cake for a special occasion!

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This cake is absolutely hands down, unbelievably DELICIOUS! It was a hit at a recent party, and couldn't have been more tasty! It definitely takes longer than the recipe says to make (about 3 hours, but it's well worth it. Just don't use the amount of butter it says for the buttercream frosting! I used just 2 sticks of butter, not the 3 it says to use. It also looks like you won't have enough frosting, but you definitely do!

I will be making this cake again. It's SOO good!