Description
This Chocolate Fudge Layered Cake is a rich and decadent dessert perfect for celebrations or any chocolate lover’s craving. Featuring moist chocolate cake layers filled with creamy homemade fudge and finished with a silky chocolate frosting, this cake combines multiple textures and flavors for an irresistible treat.
Ingredients
Scale
For the chocolate cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
For the fudge filling:
- 1 cup heavy cream
- 1½ cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
For the chocolate frosting:
- 1 cup unsalted butter (softened)
- ¾ cup unsweetened cocoa powder
- 4 cups powdered sugar
- ¼ cup milk (plus more as needed)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch pans and line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add wet ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until fully combined, then gradually stir in the hot water or coffee until the batter is smooth and slightly thin.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the fudge filling: Heat heavy cream in a saucepan just until simmering. Pour over semi-sweet chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir in unsalted butter and vanilla until smooth. Chill in the fridge for 20-30 minutes until thick enough to spread.
- Prepare the chocolate frosting: Beat softened butter until creamy. Add cocoa powder and mix until combined. Gradually add powdered sugar alternated with milk and beat until smooth and fluffy. Stir in vanilla extract and a pinch of salt. Adjust consistency with milk if needed.
- Assemble the cake: Level cooled cake layers if needed. Spread a thick layer of fudge filling between each cake layer. Cover the entire cake, including the sides, with chocolate frosting. Use a spatula or knife to smooth or create decorative swirls on the surface.
- Chill before serving: Refrigerate the assembled cake for a short while to set the frosting and filling, making cleaner slices when served.
Notes
- For an extra indulgent touch, garnish with chocolate shavings, sprinkles, or a ganache drip.
- Store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days for freshness.
- If using coffee instead of water in the batter, it enhances the chocolate flavor without overpowering the cake.
- Make sure the cake layers are completely cool before assembling to prevent melting the fudge filling and frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
