This Big Mountain Chocolate Fudge Cake Recipe is a 3-layer chocolate cake with chocolate buttercream frosting and is one of the most requested recipes on this blog.
A recipe inspired this Big Mountain Chocolate Fudge Cake Recipe I found in a church cookbook. The original recipe called for canned pineapple, but I swapped that out for coconut in honor of my own Big Mountain State.
The Big Mountain Chocolate Fudge Cake Recipe tastes like a cross between a pound cake and a New York cheesecake. The three layers of chocolate cake are topped with a rich, dense chocolate fudge frosting.
How To Make Big Mountain Chocolate Fudge Cake Recipe?
Servings
12 minutes
Preparing Time
30 minutes
Cooking Time
30 minutes
Calories
476 kcal
INGREDIENTS
3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
1 cup sour cream (a little more than 1/2 an 8-ounce container)
1 teaspoon vanilla extract
6 ounces unsweetened chocolate, melted and cooled to lukewarm [use semisweet chocolate if your recipe calls for sweetened chocolate]
2 3/4 cups cake flour
2 3/4 cups cake flour
1 teaspoon salt
Ten ounces of candied pineapple (see notes)
DIRECTION
- In a medium size bowl, stir together butter and sugar until light and fluffy. Add eggs and sour cream. Stir well to combine. Stir in melted chocolate until smooth. Pour into 3-4 deep, 9-10 inch round cake or springform pans (see notes).
- Place the pans on a baking sheet. Bake at 350*F for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
- Using a large serrated knife, cut the fudge layers horizontally in half. Spread each empty layer with 1/2 of the buttercream frosting and set it aside to set it up until you are ready to assemble your cake.
- In a large bowl, beat butter and vanilla until light and fluffy. Gradually mix in powdered sugar until light and fluffy.
- Spread the <a href="https://allrecipeschocolate.com/chocolate-cake-recipe-sallys/">chocolate fudge frosting over each cooled cake</a> layer; top the last layer with a non-serrated side down. Refrigerate for 1-2 hours until the cake is set and the frosting slightly firms.
- Wrap cake tightly in plastic wrap and store at room temperature.
NOTES
I always have a tub of chocolate frosting in the fridge, but if you don’t, you can substitute chocolate buttercream frosting or regular cream cheese frosting. I think both taste great!
Candied Pineapple: You can buy this glace from an Asian market. It’s quick and easy to make, by a pineapple ring soaked in rum for about 30 minutes until tender. Then, broil on each side for a few minutes until golden brown. Cool and cut into small pieces, then add to the batter.
- Prepare Tiem: 30 min
- Cooking Time: 30 min
- Wait for Time: 2 hours
- Total Time: 2 hr 30 min
- Makes 10-12 servings
Ingredients:
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- 1 cup sour cream (a little more than 1/2 an 8-ounce container)
- 1 teaspoon vanilla extract
- 6 ounces unsweetened chocolate, melted and cooled to lukewarm [use semisweet chocolate if your recipe calls for sweetened chocolate]
- 2 3/4 cups cake flour
- 1 teaspoon salt
- Ten ounces of candied pineapple (see notes)
Chocolate Buttercream Frosting:
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 3/4 cups powdered sugar
- 8 ounces unsweetened chocolate
Directions:
Step 1.
In a medium size bowl, stir together butter and sugar until light and fluffy. Add eggs and sour cream. Stir well to combine. Stir in melted chocolate until smooth. Pour into 3-4 deep, 9-10 inch round cake or springform pans (see notes).
Step 2.
Place the pans on a baking sheet. Bake at 350*F for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
Step 3.
Using a large serrated knife, cut the fudge layers horizontally in half. Spread each empty layer with 1/2 of the buttercream frosting and set it aside to set it up until you are ready to assemble your cake.
Step 4.
In a large bowl, beat butter and vanilla until light and fluffy. Gradually mix in powdered sugar until light and fluffy.
Step 5.
Spread the chocolate fudge frosting over each cooled cake layer; top the last layer with a non-serrated side down. Refrigerate for 1-2 hours until the cake is set and the frosting slightly firms.
Step 6.
Wrap cake tightly in plastic wrap and store at room temperature.
Notes:
Chocolate Fudge Frosting:
I always have a tub of chocolate frosting in the fridge, but if you don’t, you can substitute chocolate buttercream frosting or regular cream cheese frosting. I think both taste great!
Candied Pineapple: You can buy this glace from an Asian market. It’s quick and easy to make, by a pineapple ring soaked in rum for about 30 minutes until tender. Then, broil on each side for a few minutes until golden brown. Cool and cut into small pieces, then add to the batter.
Nutrition Fact Of Big Mountain Chocolate Fudge Cake Recipe
| Nutrition | Amount |
|---|---|
| Serves 10 | 12 servings |
| Calories | 476 |
| Fat | 11.7g |
| Carbohydrates | 81.8g |
| Protein | 8.4g |
| Cholesterol | 77.4mg |
| Sodium | 217.9mg |
Can you freeze the cake?
You can freeze the cake, wrapped tightly in plastic wrap, for up to 3 months. Thaw overnight in the refrigerator before serving.
Can you put the cake in the freezer?
No, because the cake has pineapple in it. Pineapple will get freezer burn and ruin the cake.
Conclusion
Big Mountain Chocolate Fudge Cake Recipe tastes like a cross between a pound cake and a New York cheesecake. The three layers of chocolate cake are topped with a rich, dense chocolate fudge frosting.
This Big Mountain Chocolate Fudge Cake Recipe is a 3-layer chocolate cake with chocolate buttercream frosting and is one of the most requested recipes on this blog.
A recipe inspired this Big Mountain Chocolate Fudge Cake Recipe I found in a church cookbook. The original recipe called for canned pineapple, but I swapped that out for coconut in honor of my own Big Mountain State.
The Big Mountain Chocolate Fudge Cake Recipe tastes like a cross between a pound cake and a New York cheesecake. The three layers of chocolate cake are topped with a rich, dense chocolate fudge frosting.