DESSERTS

Delicious Chocolate Fudge Cake: 12 Layers of Joy

by basmer

2 de February de 2026

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Introduction

Chocolate Fudge Cake is a decadent delight that will leave your guests in awe. This recipe features an impressive 12 layers of moist chocolate cake, all enveloped in a rich, velvety fudge frosting. It’s not just a cake; it’s a celebration of chocolate that looks as fantastic as it tastes. Perfect for birthdays or special occasions, this cake is surprisingly easy to make, even for novice bakers. With each bite, you will experience a melt-in-your-mouth texture that is sure to satisfy any chocolate lover’s cravings.

Why You’ll Love This Chocolate Fudge Cake

Here are a few reasons why this Chocolate Fudge Cake is a must-try:

It boasts 12 layers of ultra moist chocolate fudge cake.
Its rich, fudgy frosting is irresistibly smooth.
Perfect for chocolate cake lovers who crave something special.
Versatile enough for any celebration, making it an ideal chocolate fudge cake for birthdays.
Easy to follow steps ensure that anyone can master this recipe.
It can be made gluten-free or egg-free, catering to dietary needs.
This cake is a showstopper that will impress your guests.

Ingredients for Chocolate Fudge Cake

Gather these items:

7 oz 70% dark chocolate, chopped
4 oz semi-sweet chocolate, chopped
1 1/2 cups (345g) unsalted butter, cubed
3/4 cup (67g) unsweetened cocoa powder
2 tsp pure vanilla extract
1/2 tsp salt
1 3/4 cups (350g) granulated sugar
1 1/2 cups (340g) heavy whipping cream
2 cups (260g) all-purpose flour, spooned and leveled
1 cup (90g) unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup (200g) granulated sugar
1 cup (200g) dark brown sugar, packed
3/4 cup (180mL) vegetable oil
1 cup (250g) full fat sour cream
3 large eggs
2 tsp pure vanilla extract
1 cup (240mL) boiling hot water
1 tsp instant coffee (optional)

How to Make Chocolate Fudge Cake Step-by-Step

Step 1: Start with the frosting so it has time to set in the fridge while you make the cake.
Step 2: In a large bowl, drop in dark and semi-sweet chocolates, butter, cocoa powder, vanilla, and salt. Set aside.
Step 3: In a medium pot, combine sugar and heavy cream. Place on medium-high heat, bring to a boil, then remove from heat.
Step 4: Pour the hot cream mixture over the bowl with the other frosting ingredients. Whisk until melted and smooth.
Step 5: Run the frosting through a fine mesh strainer to remove clumps of undissolved cocoa.
Step 6: Cover and refrigerate the frosting for about 2 hours to thicken.
Step 7: Preheat your oven to 350F. Grease 3 (8″ round) cake pans and line the bottoms with parchment paper.
Step 8: Whisk together flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Set aside.
Step 9: In a separate large bowl, whisk together granulated sugar, brown sugar, oil, sour cream, eggs, and vanilla.
Step 10: Boil water and mix in instant coffee if using.
Step 11: Alternate whisking in dry ingredients and hot coffee into the wet ingredients. Be careful not to overmix.
Step 12: Divide the batter evenly between the 3 cake pans.
Step 13: Bake for 28-32 minutes or until a skewer comes out clean.
Step 14: Cool the cakes for about 30 minutes in the pans then flip onto a wire rack to cool completely.
Step 15: Check on your frosting; it should be thicker. Test its consistency.
Step 16: Layer the cakes with frosting in between. Use about 1/2 cup frosting if split, or 1 cup if whole.
Step 17: Decorate the outside of the cake with remaining frosting and enjoy!

Pro Tips for the Best Chocolate Fudge Cake

Keep these in mind:

For best results, use good quality chocolate.
Let frosting cool in the fridge to thicken before using.
Consider adding a pinch of salt to enhance the chocolate flavor.
For a twist, try layering this cake with a chocolate fudge brownie layer.

Best Ways to Serve Chocolate Fudge Cake

Here are some serving ideas:

Pair it with fresh berries for a fruity contrast.
Serve with a scoop of vanilla ice cream for a classic dessert.
Top it off with a drizzle of chocolate fudge cake with ganache for extra richness.

How to Store and Reheat Chocolate Fudge Cake

To store your Chocolate Fudge Cake, keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to enjoy it warm, simply reheat individual slices in the microwave for about 10-15 seconds.

Frequently Asked Questions About Chocolate Fudge Cake

What’s the secret to perfect Chocolate Fudge Cake?

The secret lies in using high-quality chocolate and ensuring the frosting is at the right consistency before layering. This will give you the best texture and flavor.

Can I make Chocolate Fudge Cake ahead of time?

Absolutely! You can bake the cake layers and make the frosting a day in advance. Just keep both covered in the refrigerator until you’re ready to assemble.

How do I avoid common mistakes with Chocolate Fudge Cake?

Be careful not to overmix the batter, as this can lead to a dense cake. Also, make sure your ingredients, especially eggs and butter, are at room temperature for better mixing.

Variations of Chocolate Fudge Cake You Can Try

Feel free to experiment with these variations:

Make a gluten-free chocolate fudge cake by using a gluten-free flour blend.
Try a version without eggs for an easy chocolate fudge cake.
For a unique flavor, consider adding espresso powder to the batter.

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for a festive treat. If you’re interested in gluten-free options, visit this creamy potato soup recipe for a comforting meal.

Delicious Chocolate Fudge Cake: 12 Layers of Joy

Author: basmer
Total Time: 2 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This chocolate fudge cake is a showstopper with 12 layers of moist chocolate cake and fudgy frosting. It’s easy to make and looks fancy.

Instructions

Start with the frosting so it has time to set in the fridge while you make the cake.
In a large bowl, drop in dark and semi-sweet chocolates, butter, cocoa powder, vanilla, and salt. Set aside.
In a medium pot, combine sugar and heavy cream. Place on medium-high heat, bring to a boil, then remove from heat.
Pour the hot cream mixture over the bowl with the other frosting ingredients. Whisk until melted and smooth.
Run the frosting through a fine mesh strainer to remove clumps of undissolved cocoa.
Cover and refrigerate the frosting for about 2 hours to thicken.
Preheat your oven to 350F. Grease 3 (8″ round) cake pans and line the bottoms with parchment paper.
Whisk together flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Set aside.
In a separate large bowl, whisk together granulated sugar, brown sugar, oil, sour cream, eggs, and vanilla.
Boil water and mix in instant coffee if using.
Alternate whisking in dry ingredients and hot coffee into the wet ingredients. Be careful not to overmix.
Divide the batter evenly between the 3 cake pans.
Bake for 28-32 minutes or until a skewer comes out clean.
Cool the cakes for about 30 minutes in the pans then flip onto a wire rack to cool completely.
Check on your frosting; it should be thicker. Test its consistency.
Layer the cakes with frosting in between. Use about 1/2 cup frosting if split, or 1 cup if whole.
Decorate the outside of the cake with remaining frosting and enjoy!