Preheat oven to 350°F. Combine flour, baking powder, soda and salt. Cream butter and sugar together until light in texture. Add eggs and vanilla to creamed mixture. Beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly.
Brush two 8 or 9 in. cake pans with Cake Release or generously grease pans with solid vegetable shortening and flour, or use Cake Release (
Click here for complete instructions on preparing baking pans.) Pour batter into pans. Bake for 35-40 minutes or until top springs back when touched lightly in center.
Can?t pick your favorite? Bake a Checkerboard Cake and you can put two flavors in one cake! Our checkerboard Cake Pan Set, with three cake pans and a reusable ringed insert, makes it easy to get perfect results every time.
Send a sweet treat arrow straight to their heart with this luscious chocolate covered strawberry cake. Layers of rich chocolate cake are surrounded, both inside and out, with strawberry buttercream, that?s then topped off with chocolate ganache and chocolate covered strawberries. Get ready to fall in love.
Chocolate Fudge Groom's Cake is rated
3.8261 out of
Rated 5 out of
OMG!!! this cake was fantastic! i made it for my parents anniversary present and it was absouloutly fabulous!!! i made this into a circle cake and i put the first one in and realized i forgot the vanilla so i just added into the second cake and it was absouloutly fabulous!!! i paired the cake with the wilton buttercream recipe and it was outstanding!!!! the vanilla in the buttercream topped it all of and really i didnt even need vanilla in the cake!!! it is super moist and kind of like a brownie cake and omg it is the best cake i have ever tasted!!!! i will definetly be using this for all of my cakes!!!! i really do reccomend this!!!
Date published: 2012-07-27
Rated 3 out of
I had the same problem as others. The first time I made the batter, filled the pans (round, 2 inch depth), and baked them, the pans overflowed in the oven even though I measured exact batter amounts. I assumed I mixed the batter wrong, so did a second batch, filled the pans with even less batter, and they just barely stayed in the pan. I've made this recipe three times and not only does the batter rise far more than regular cake batter, the middle sinks every single time no matter what you do.
The taste of the cake after it's baked is great. Very rich and moist. It's soft, which is great for eating, but not so great for working with in a stacked cake.
Date published: 2014-10-22
Rated 4 out of
I'm testing new recipes to use for my boys birthday cakes. And what can I say but WOW! Made this cake last night. And I will have to say I was definitely very happy with it.
Looking at the recipe, I didn't think it would be "chocolaty" enough, but it is excellent (though I would not call it FUDGE)
This cake is super moist with a great texture and wonderfully rich cake flavor. I paired it with the chocolate butter cream frosting and it is a wonderful chocolate party in your mouth.
The consistency appears to be firm enough for stacking and shaping, which was what I'm looking for.
This is definitely and easy to make A+ cake, and will now be my go to for Chocolate Cakes!!
Date published: 2012-07-11
Rated 4 out of
I discovered this recipe years ago on the back of the insert that comes with cake pans. I've been using this recipe for almost 8 years now. I've tried multiple recipes and always come back to this one, so it makes me wonder I even bother with others? I do make some adjustments though. I cut the sugar to one cup and use semi-sweet chocolate instead. I also use 2 tsp of vanilla just because I love the taste of it.
Date published: 2014-09-17
Rated 5 out of
I made this for me wedding cake, Iced and filled with peaut butter icing and then covered with chocolate fondant. It was out of this world delicious! I had also made a groom's cake for my husband. There was not a crumb left at the reception. My husband only got the small bite I had fed him when we cut the cake so he had to wait until our first anniversary this past October to get a real piece of it. The cake was every bit as good as it was on our wedding day so I can attest to the fact that it also freezes well!
Date published: 2011-05-09
Rated 1 out of
This cake repeatedly fails to rise in the center. I don't have this problem with any of the other cakes I've made, so I agree with other users that it's the recipe or the instructions. Sure it tastes good, but it sinks in the center every time so who cares what it tastes like! I've tried more baking soda, and mixing it less, and get the same results consistently. I guess it would work for cake balls, but that's about it. Disappointing!
Date published: 2015-02-05
Rated 5 out of
Made this first for my youngest daughter's wedding. It was a HIT!!! Four men came to me and told me that they did not like chocolate cake but that this one they had gone back for BIG second helpings.
I've made this cake several times now and use it for the cake of my German Chocolate Cakes.
I made this cake twice using Whole Wheat Pastry flour as White flour is not usually in my house. I did get some sinking in the center with it. I just made the cake for Mothers day tomorrow and noticed when pouring the batter it looked not quite right. I thought about going back and adding a bit more flour,bk pwdr, and soda but didn't. Anxious to make again and increase these, in correct proportion, to see if the sinking was a condition of the flour.
This is my go to cake and cup cake for the grandchildren's birthday treats at school AND all special occasions and dinner parties.
Date published: 2014-05-10
Rated 4 out of
I am not a big chocolate fan but made this cake for my sister. I doubled the recipe for a 2 layer 10" and make 20 cupcakes with the leftovers. It was really good and my husband really enjoyed taste testing. I would really recommend this cake.
I did cut back on the sugar (1/2 cup less for 2x) so the cake was not overly sweet but was wonderful with the mousse filling and chocolate buttercream.