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.
Ingredients
Scale
- 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)
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!
Notes
- For best results, use good quality chocolate.
- Let frosting cool in the fridge to thicken before using.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Chocolate Fudge Cake, Cake, Dessert, Chocolate