How to Make Chocolate Fudge Layered Cake
1. Make the Chocolate Cake
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
Gradually mix the dry ingredients into the wet ingredients.
Stir in hot coffee or boiling water (batter will be thin).
Divide batter evenly into cake pans. Bake for 30–35 minutes, until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Chocolate Fudge Filling
In a saucepan, heat heavy cream and butter until simmering.
Pour over chocolate chips and let sit for 1 minute, then stir until smooth.
Whisk in powdered sugar and vanilla extract.
Let cool until thick but spreadable.
3. Make the Chocolate Ganache Frosting
Heat heavy cream and butter until steaming (but not boiling).
Pour over chocolate and let sit for 2 minutes, then whisk until glossy.
Let cool until slightly thickened but still pourable.
4. Assemble the Cake
Place one cake layer on a serving plate.
Spread chocolate fudge filling evenly on top.
Place the second cake layer on top.
Pour chocolate ganache frosting over the cake, smoothing with a spatula.
Let the ganache set before slicing and serving.
Tips for the Best Chocolate Fudge Layered Cake
Use Hot Coffee – Enhances the chocolate flavor without making the cake taste like coffee.
Don’t Overbake – Check for doneness at 30 minutes to keep it moist. Chill the Cake Before Frosting – Helps prevent crumbs from mixing into the ganache.
Make It Extra Fudgy – Add a layer of chocolate ganache between the cake layers.
Delicious Variations
Chocolate Peanut Butter Cake – Add a peanut butter frosting layer.
Black Forest Cake – Spread cherry filling between layers.
Mocha Cake – Add 1 teaspoon espresso powder to the cake batter.
Nutty Crunch Cake – Sprinkle chopped hazelnuts or pecans on top.
FAQs About Chocolate Fudge Layered Cake
1. Can I make this cake ahead of time?
Yes! Bake the cake layers up to 2 days ahead and store in an airtight container. Frost just before serving.
2. Can I freeze this cake?
Yes! Wrap the cooled cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
3. What if I don’t have buttermilk?
Make your own by mixing 1 cup milk + 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes before using.
4. Can I make this as a sheet cake?
Yes! Use a 9×13-inch pan and bake for 35–40 minutes.
5. How do I store leftovers?
Keep in an airtight container at room temperature for 2 days or refrigerate for up to a week.
Conclusion
This Chocolate Fudge Layered Cake is rich, moist, and dripping with decadent chocolate flavor. Whether you’re making it for a celebration or just to satisfy a chocolate craving, this cake is guaranteed to impress!
Bake it today and indulge in a slice of pure chocolate heaven!
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