Do you love chocolate cake? While eating a tiered chocolate cake, have you ever wondered how to decorate a chocolate cake filled and topped with chocolate fudge? Receptions Cake Decorator Mindy shows us how to decorate a two-tiered chocolate cake filled and topped with chocolate fudge for any special occasion. 

These cake decorating instructions will work with your favorite chocolate cake recipe. After baking the cakes:

1. Allow them to cool completely before decorating.
2. Wrap the cake in plastic wrap and chill it in the refrigerator overnight for best results.
3. Note that if the cake is not entirely cooled, the icing and filling will melt and make a mess. 

Our video shows Mindy using chocolate buttercream icing and chocolate fudge filling. You can use your favorite homemade/store-bought icing to decorate your cake and use any recipe/store-bought brand to make the chocolate fudge filling. Utensils needed to decorate are a board or plate for the cake, piping bags and tips, bench scraper, and spatula.

Let’s start decorating a two-tiered chocolate cake.

Remember to make sure the cake is completely cool before decorating. 

First, place the cake on a board or plate. Next, add the icing to a piping bag and make an icing ring/dam around the edge of the cake. This ring/dam keeps the filling inside the cake without it leaking into the outside icing. It is time to fill the inside of the ring/dam with the chocolate fudge. Scoop the fudge onto the cake. Use a spatula to start spreading the fudge filling and smooth. When adding the filling, keep in mind that the filling layer should be as thick as the icing/dam ring, about a ½ to ¾ of an inch. It is now time to add the second layer. Place the second cake on top of the icing. 

We have just completed adding the filling and second layer to the cake. It is now time to add the icing to the outside of the cake. Fill the piping bag with icing, then pipe the icing to the sides and top of the cake. Use a bench scraper to smooth/ice the sides of the cake. Use a spatula to smooth the top of the cake. When using a bench scraper or spatula, make sure to pull icing from the edge to the middle of the cake to finish the edge of the cake and smooth the top. Make sure to remove the access icing off utensils by scrapping into a mixing bowl; this will help give the icing a smooth finish. 

Once completing the icing, it’s time to melt fudge filling to drizzle on top of the cake. Add the fudge to a microwave-safe cup or measuring cup and melt chocolate fudge in the microwave. Start with 30-seconds; stir fudge and try another 15-seconds until completely melted. The fudge should be runny but not too hot. If the fudge is too hot, it will melt the icing. Pour the fudge into a plastic piping bag, cut a tiny opening in the bag, and let the chocolate drip down the sides of the cake; if you desire to have a complete fudge-dipped look, pipe the top of the cake with the melted fudge. After covering the cake with the melted fudge, allow the fudge to cool. Mindy recommends putting the cake in the fridge for 10-minutes to let the fudge completely cool.

Now that the fudge is cooled, we can decorate the top of the cake. Add a star piping tip and the rest of the icing in a pastry piping bag. Pipe swirls on alternating sides of cakes repeating the swirls to keep them even opposite.

Refrigerate the cake until about an hour before serving; allow the cake to come to room temperature before serving for the best flavor.

Visit Cakes by Mindy at Receptions

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