Chocolate Fudge Cake with Hershey’s Chocolate Frosting
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This scrumptious Chocolate Fudge Cake with Hershey’s Frosting is moist, fudgy cake with fudge filling and Hershey’s frosting. Celebrate Valentine’s Day this year with a gorgeous cake layered with rich chocolate flavor! Perfect with a few fresh strawberries or raspberries for a pop of color!
Valentine’s Day and chocolate go hand in hand and I cannot think of a more special treat than one that you bake or make yourself.
This scrumptious, moist, fudgy cake is perfect filled with fudge or a berry filling, and then frosted in my all time favorite Hershey’s frosting. Of course you can frost with it buttercream as well, or any of your favorites frostings.
Filled with chocolate in every part for chocolate lovers everywhere
Easy recipe that uses pantry ingredients
Gorgeous, tall cake for many servings
Deeply decadent and the perfect way to share your love
Ingredients
We’ve got three components here: a moist chocolate cake, homemade fudge filling, and Hershey’s failproof chocolate frosting. While the cake is cooling, prep the filling and frosting to make it easy to decorate all at once!
Grease and flour your two 9″ cake pans, or grease and line with parchment paper circles.
In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined.
Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined.
Remove the bowl from the mixer and stir the hot coffee into the batter by hand. The batter will be runny. It’s supposed to be.
Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it. For my 3 layers in 7 inch pans, that was about 15 minutes. For 9 inch pans, that should be anywhere from 20-30 minutes. Start checking around 15 minutes.
When you remove each cake from the oven, let it cool for 5 minutes, then run a knife around the edges of the pan, and carefully tip the pan over on a cooling rack.
If you used parchment on the bottom you can remove it. Let cakes cool completely before frosting.
For the fudge filling:
Put first three ingredients in a saucepan on low, let the sugar dissolve and then bring to a boil.
Remove from heat and add the chocolate chips. With a wire whisk, mix until creamy and cooled.
For the Hershey’s frosting:
Melt butter in large bowl, whisk or use electric hand-held mixer to blend in cocoa.
Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy.
Mix-ins. Elevate your cake with chopped nuts, crushed toffee or peppermint candies, coconut, or your favvorite mix-in.
Flavor it. Try enhancing the flavor with almond, coconut, cherry, orange or peppermint extract instead of vanilla.
Decorate. Add chocolate candies, truffles, sprinkles, heart-shaped candies or buttercream piping to further decorate your cake.
Switch the filling. Try it with vanilla buttercream, fruit filling, or peanut butter filling for a change.
Storage
Leftover cake should be covered and refrigerated for up to 5 days. For the best texture, bring it back to room temperature to allow the butter to soften and become creamy again.
Chocolate Cake with Fudge Filling and Hershey’s Frosting
This scrumptious Fudge-Filled Chocolate Cake with Hershey's Frosting is moist, fudgy cake with fudge filling and Hershey's frosting. Celebrate Valentine's Day this year with a gorgeous cake layered with rich chocolate flavor! Perfect with a few fresh strawberries or raspberries for a pop of color!
Grease and flour your two 9″ cake pans, or grease and line with parchment paper circles.
In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined.
Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined.
Remove the bowl from the mixer and stir the hot coffee into the batter by hand. The batter will be runny. It’s supposed to be.
Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it. For my 3 layers in 7 inch pans, that was about 15 minutes. For 9 inch pans, that should be anywhere from 20-30 minutes. Start checking around 15 minutes.
When you remove each cake from the oven, let it cool for 5 minutes, then run a knife around the edges of the pan, and carefully tip the pan over on a cooling rack.
If you used parchment on the bottom you can remove it. Let cakes cool completely before frosting.
For the fudge filling:
Put first three ingredients in a saucepan on low, let the sugar dissolve and then bring to a boil.
Remove from heat and add the chocolate chips. With a wire whisk, mix until creamy and cooled.
For the Hershey’s frosting:
Melt butter in large bowl, whisk or use electric hand-held mixer to blend in cocoa.
Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy.
Add vanilla and blend.
Use to frost the top and sides of the cake.
Garnish with Brach’s cherry Hearts or your choice of candy if desired.
To assemble:
Assemble with fudge frosting in between layers and then frost with Hershey’s Perfectly Chocolate Frosting.
Course: Dessert
Cuisine: American
Keyword: fudge-filled chocolate cake with Hershey’s frosting
I am going to give this recipe to my granddaughter who loves to bake. With a little luck, she will take a hint and bake one for me.
This looks so good!!