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The Ultimate Moist & Decadent Chocolate Fudge Layer Cake with Silky Ganache Frosting

A tempting slice of moist chocolate fudge cake layered with dark frosting, sitting on a white plate.
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Bake this intensely rich chocolate fudge cake from scratch. This recipe guarantees moist cake layers and a silky, decadent chocolate ganache frosting, making it the best chocolate cake for birthdays and special occasions.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder, high quality
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed espresso or strong coffee
  • 8 ounces bittersweet chocolate, finely chopped (for frosting)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/2 cup unsweetened cocoa powder, sifted (for frosting)
  • 1/4 cup heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot espresso or coffee into the batter while mixing on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the Silky Chocolate Ganache Frosting: Place the chopped bittersweet chocolate in a heatproof bowl.
  9. In a small saucepan, heat the heavy cream until it just simmers. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Whisk until smooth and glossy. Set aside to cool slightly.
  10. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and 1/2 cup cocoa powder, alternating with the cooled chocolate mixture, beating until smooth and spreadable. Add more heavy cream, one tablespoon at a time, if the frosting is too stiff.
  11. Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  12. Frost the top and sides of the entire cake with the remaining frosting. Chill briefly before slicing for a bakery-style finish.

Notes

  • Using hot espresso deepens the chocolate flavor without making the cake taste like coffee. This technique creates an intense chocolate flavor cake.
  • For the moistest crumb, do not overmix the batter once the wet ingredients are added.
  • If you prefer a thicker, fudgier frosting, allow the ganache component to cool longer before beating it with the butter and sugar.

Nutrition

Find it online: https://kingscook.com/chocolate-fudge-cake-recipe-moist-rich/