Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire cooling rack. Turn the cakes the right way up and leave to cool completely. Level off the tops of the cakes with a sharp knife. Place one cake on a serving plate and spread 3 tablespoons of a Chocolate Fudge Frosting on the cut surface. Cover with the other cake layer, cut side down. Use a palette knife to spread three-quarters of the Chocolate Fudge Frosting evenly on the top and sides of the cake.