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Fudge Layer Chocolate Cake (With Ganache) Recipe

Fudge Layer Chocolate Cake (With Ganache) Recipe
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4.9 from 20 reviews

A decadent and rich Fudge Layer Chocolate Cake topped with a smooth ganache, perfect for chocolate lovers. This cake features moist chocolate layers filled with creamy fudge and finished with a glossy chocolate ganache for an indulgent dessert experience.

Ingredients

Scale

For the Cake

  • 1¾ cups (220 g) flour
  • ¾ cup (75 g) cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups (400 g) granulated sugar
  • 2 large eggs
  • 1 cup (240 ml) buttermilk
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot coffee or hot water

Fudge Filling

  • 1 cup (180 g) semi-sweet chocolate chips
  • ½ cup (120 ml) heavy cream
  • 2 tbsp butter

Ganache Topping

  • 1½ cups (270 g) dark or semi-sweet chocolate
  • ¾ cup (180 ml) heavy cream
  • 1 tbsp butter (optional, for shine)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) springform pans and line the bottoms with parchment paper to prevent sticking. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar thoroughly.
  2. Mix Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until smooth and well combined, ensuring there are no lumps.
  3. Add Hot Coffee: Gradually pour in the hot coffee (or hot water), mixing slowly; the batter will be runny, which is normal and helps create a moist cake.
  4. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely.
  5. Prepare the Fudge Filling: Heat the heavy cream gently until warm but not boiling. Pour the hot cream over the semi-sweet chocolate chips and butter in a bowl. Let it sit for 2 minutes to melt, then stir until smooth. Refrigerate this fudge filling for 15–20 minutes until it thickens slightly.
  6. Assemble the Cake Layers: Place one cake layer on a serving plate. Evenly spread the thickened fudge filling over the top. Gently place the second cake layer on top. Refrigerate the assembled cake for 15 minutes to set the filling.
  7. Make the Ganache: Heat the heavy cream until hot but not boiling. Pour it over the chopped dark or semi-sweet chocolate and let sit for 2 minutes. Stir until smooth and shiny. Optionally, stir in 1 tablespoon of butter for an extra glossy finish.
  8. Finish the Cake: Pour the ganache over the chilled cake, letting it drip down the sides for a beautiful presentation. Allow ganache to set before serving.

Notes

  • You can substitute hot coffee with hot water if you prefer a less intense coffee flavor.
  • Ensure the cakes are completely cool before assembling to prevent the fudge filling from melting.
  • For extra shine and smoothness, add butter to the ganache while stirring.
  • Garnish the cake with chocolate shavings, chocolate chips, or a sprinkle of sea salt for enhanced flavor and decoration.
  • Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.

Nutrition

Keywords: fudge chocolate cake, chocolate ganache cake, layered chocolate cake, rich chocolate dessert, moist chocolate cake

Find it online: https://maicook.com/fudge-layer-chocolate-cake-with-ganache-recipe/