Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. Stir until evenly mixed.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat the mixture with an electric mixer until smooth and well-blended.
- Gradually stir in the hot coffee, keeping in mind that your batter will be quite runny—this is completely normal!
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- For the fudge filling, heat 1/2 cup heavy cream in a saucepan over medium heat (avoid boiling).
- Pour the warm cream over the semi-sweet chocolate chips and butter. Let it sit for 2 minutes to melt, then stir until smooth and glossy.
- Allow the fudge to rest in the refrigerator for 15–20 minutes or until slightly thickened but still spreadable.
- Assemble your cake: place the first layer on a serving plate and spread the fudge filling evenly over the top.
- Gently place the second layer on top of the first and refrigerate for 15 minutes to set the filling.
- For the ganache, pour the remaining hot heavy cream over the dark chocolate.
- After 2 minutes, stir until completely smooth.
- Optionally, add butter for extra shine and richness.
- Pour the ganache over the cooled cake, letting it drip down the sides. Enhance it with chocolate shavings, chocolate chips, or a sprinkle of sea salt for that special touch.
Best ways to enjoy it
Serving your Fudge Layer Chocolate Cake should be as delightful as making it! Consider plating a slice with a side of whipped cream or a scoop of vanilla ice cream. Fresh raspberries or strawberries not only add a pop of color but also a fresh, fruity contrast to the rich chocolate. For a more decadent experience, drizzle extra ganache on the plate for aesthetic and flavor!
Keeping leftovers fresh
To store your leftovers, wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. You can refrigerate it for up to a week. If you want to freeze it, slice the cake into pieces, wrap each slice individually in plastic wrap, and store them in an airtight container. This will keep it delicious for up to three months. Always remember to defrost it in the fridge overnight before enjoying!
Helpful cooking tips
- Ensure your ingredients are at room temperature for a smoother batter.
- Do not skip the step of allowing the fudge filling to cool a bit in the refrigerator, as this helps it set well, making assembly easier.
- Baking times may vary based on your oven, so keep an eye on your cakes after the 30-minute mark.
Creative twists
If you’re looking to mix things up, try adding a splash of espresso to the hot coffee for a mocha flavor. You can also experiment with flavored extracts, like almond or orange, to give your cake a unique twist. For an even richer experience, consider filling your layers with caramel or a layer of raspberry jam beneath the fudge filling.
Common questions
What is the prep time for this cake?
The total prep time is approximately 45 minutes, with an additional bake time of 30–35 minutes.
Can I make this cake ahead of time?
Absolutely! This cake is great for making in advance. You can bake it one or even two days ahead and store it in the refrigerator until you’re ready to assemble and frost.
What can I substitute for buttermilk?
You can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. Alternatively, use yogurt thinned with water.
This Fudge Layer Chocolate Cake is sure to impress, whether you’re baking for a special occasion or simply treating yourself. Enjoy the decadence and the joy it brings, one slice at a time!
