Whether your definition of a chocolate layer cake is traditional (yellow cake layers) or revisionist (chocolate cake, please), old-fashioned fudge frosting fits the bill. Warm leftovers to pour over ice cream.
Prepare Dark Chocolate Fudge, omitting the walnuts or reserving them to sprinkle on top of the cake, if desired. In the final stage of beating, when the fudge begins to thicken and lose its sheen, beat in 1 tablespoon half-and-half just until blended. Remove the bowl from the mixer. Use a rubber spatula to scrape down and stir in the frosting from the sides and bottom of the bowl. Let the frosting stand and stiffen for 4 to 5 minutes before correcting the consistency. Adjust, if necessary, by stirring in a little half-and-half, 1 teaspoon at a time, until the perfect spreading consistency is obtained. Use immediately or cover the surface with a sheet of plastic wrap. This keeps for about 1 week at room temperature or about 3 weeks refrigerated. Or freeze for up to 6 months. Soften before using.
