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Chocolate Fudge Layered Cake Indulge in Decadence

A rich, moist chocolate layer cake baked with cocoa and dark chocolate, filled and covered with thick fudge ganache for an indulgent, decadent dessert.

  • Total Time: 55 mins
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (75 g) unsweetened cocoa powder, sifted
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) boiling water
  • For the fudge ganache frosting:
  • 12 ounces (340 g) semisweet or dark chocolate, finely chopped
  • 2 cups (480 ml) heavy cream
  • 4 tablespoons (56 g) unsalted butter, room temperature
  • 1/4 cup (30 g) powdered sugar, optional, for firmer frosting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans and set aside.
  2. In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl whisk the eggs, milk, oil, and vanilla until blended.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Carefully add the boiling water and mix until batter is smooth (batter will be thin).
  6. Divide batter evenly between the prepared pans and smooth the tops.
  7. Bake for 28–35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Allow cakes to cool in pans 10 minutes, then invert onto a wire rack and cool completely before frosting.
  9. To make the fudge ganache: place chopped chocolate in a heatproof bowl.
  10. Heat the heavy cream until just simmering and pour over the chopped chocolate. Let sit 2 minutes, then whisk until smooth.
  11. Whisk in the butter until incorporated; if a firmer frosting is desired, whisk in powdered sugar and chill briefly, stirring to reach spreadable consistency.
  12. If layers have domes, level the tops with a serrated knife. Place one cake layer on a serving plate and spread about one-third of the ganache evenly over it.
  13. Top with the second cake layer and use remaining ganache to frost the top and sides, smoothing with an offset spatula.
  14. Chill 20–30 minutes to set the ganache before slicing. Bring to room temperature before serving for the best texture.

Notes

1) Use good-quality chocolate (60–70% cocoa) for deep fudge flavor. 2) For extra moisture, substitute half the boiling water with hot brewed coffee. 3) To make ahead, keep frosted cake refrigerated up to 3 days; bring to room temperature before serving.

  • Author: Olivia Bennett
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 560
  • Sugar: 40 g
  • Sodium: 360 mg
  • Fat: 30 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 70 mg