Matilda Layered Chocolate Fudge Cake
You can ignore the ingredients listed on the cake mix instructions; eggs, Greek yogurt, instant pudding mix, and water are all you need to make this confection. However, if you want an outrageously moist cake, you can whip in 3/4 cup vegetable oil as you beat in the other ingredients.
Double the recipe to make the massive, three-layered wonder shown in this video (and have one layer left over for later...or go all the way and make a four-layer cake).
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- Yields:
- 8
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 45 mins
Ingredients
For the Cake
All-purpose flour, for flouring pans
- 1
package Devil's Food cake mix
- 1
(3.9-oz.) package instant chocolate pudding mix
- 1 c.
plain Greek yogurt
- 4
large eggs
- 1/2 c.
water
For the Ganache Frosting
- 1 pt.
heavy cream
- 24 oz.
semisweet chocolate chips
Directions
- Step 1Make the cake: Preheat oven to 350°. Grease and flour the bottom and sides of two 8" round cake pans. Mix all of the cake ingredients in a large bowl and divide batter evenly between the two pans.
- Step 2Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs attached (no gooey batter), 40 to 45 minutes. Set aside to cool.
- Step 3Meanwhile, make the ganache: In a large saucepan over medium heat, bring the heavy cream to a simmer. Once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
- Step 4Top one round cake with ganache frosting, then place the second cake on top of it. Frost the top and sides of the cake, and serve.
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