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Chocolate Fudge Layer Cake

A decadent three-layer chocolate cake with rich fudge buttercream frosting and glossy chocolate ganache drip, perfect for indulging in ultimate chocolate bliss.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (300 grams)
  • 1 cup unsweetened cocoa powder (110 grams)
  • 2 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar (400 grams)
  • 3 large eggs
  • 1 ¼ cups sour cream (280 grams)
  • 1 cup vegetable oil (198 grams)
  • 1 ¼ cups coffee (284 grams)
  • 6 oz unsweetened or dark chocolate, melted and cooled (170 grams)
  • 4 ½ cups powdered sugar (563 grams)
  • 1 ½ cups unsalted butter, at room temperature (340 grams)
  • 6 tablespoons whole milk or half and half (85 grams)
  • 1 tablespoon vanilla extract
  • 6 oz dark, bittersweet or semi-sweet chocolate (170 grams)
  • ¾ cup heavy cream (170 grams)

Instructions

  1. Preheat oven to 350°F. Butter and flour two or three 8-inch or 9-inch cake pans and line bottoms with parchment paper. Sift together flour, sugar, cocoa powder, salt, and baking soda in a large bowl. Whisk eggs, sour cream, vegetable oil, and coffee in another bowl until smooth. Combine wet and dry ingredients.
  2. Divide batter evenly among pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  3. For fudge frosting, beat melted chocolate, powdered sugar, butter, milk, and vanilla until smooth and spreadable. For ganache, heat cream and pour over chopped chocolate; stir until smooth. Place one cooled cake layer on a plate, spread 1 cup frosting, top with next layer and repeat. Frost top and sides with remaining frosting. Pour ganache over top, letting it drip down sides.

Notes

Use hot coffee to enhance chocolate flavor without coffee taste. For perfect ganache drips, rewarm slightly and add 1 tablespoon heavy cream if needed. Ensure cake layers are fully cooled before frosting to prevent melting.

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