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Chocolate Fudge Layered Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Fudge Layered Cake is a rich and moist dessert perfect for any chocolate lover. Featuring a tender cocoa-flavored sponge layered with silky homemade fudge frosting and topped with an optional luscious chocolate fudge drizzle, this cake delivers intense chocolate flavor in every bite. Easy to prepare and baked in two simple layers, it’s a show-stopping dessert that’s ideal for celebrations or a special treat.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water (or hot coffee for a deeper flavor)

Fudge Frosting Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup heavy cream
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Fudge Drizzle (Optional)

  • 1/2 cup heavy cream
  • 1/2 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract thoroughly to combine all liquids.
  4. Combine Ingredients: Add the wet ingredients to the dry ingredients and stir just until combined to avoid overmixing and tough cake texture.
  5. Add Hot Water: Gradually pour in the hot water or hot coffee, mixing gently until the batter is smooth. Note that the batter will be thin, which is normal for this recipe.
  6. Fill Pans and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes before carefully transferring them to wire racks to cool completely.
  8. Make Fudge Frosting: In a medium saucepan over medium heat, melt the butter and heavy cream together. Stir in the cocoa powder and bring the mixture to a gentle simmer, stirring frequently.
  9. Add Remaining Frosting Ingredients: Remove the pan from heat and whisk in the powdered sugar, vanilla extract, and salt until the frosting is smooth and glossy.
  10. Cool the Frosting: Let the fudge frosting cool slightly so it thickens and becomes spreadable.
  11. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of fudge frosting evenly over the top.
  12. Add Second Layer: Carefully place the second cake layer on top of the frosted layer. Use the remaining fudge frosting to cover the entire cake, smoothing it evenly on the top and sides.
  13. Make Fudge Drizzle (Optional): In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until completely melted and smooth.
  14. Apply Drizzle and Serve: Drizzle the warm chocolate fudge sauce over the top of the cake, allowing it to drip down the sides for an extra indulgent touch. Let the cake set for a few minutes before slicing and serving.

Notes

  • Using hot coffee instead of water in the batter intensifies the chocolate flavor without making the cake taste like coffee.
  • Be careful not to overmix the batter to keep the cake light and tender.
  • Allow the cakes to cool completely before frosting to prevent melting the frosting.
  • If you don’t have buttermilk, make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.
  • The fudge drizzle is optional but highly recommended for an extra rich and glossy finish.
  • You can store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For easier frosting application, chill the frosting slightly if it becomes too runny.

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Find it online: https://orionrecipes.com/chocolate-fudge-layered-cake-recipe/