THE ULTIMATE FUDGE LAYER CAKE WITH GANACHERich chocolate, ultra-moist, fudgy cake + shiny and silky ganache… the perfect special occasion cake!
⸻
IngredientsChocolate Fudge Cake Layers (2 or 3 layers)
• 2 cups (260 g) flour
• 3/4 cup (75 g) cocoa powder
• 2 cups (400 g) granulated sugar
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240 ml) buttermilk (if unavailable: add 1 tablespoon lemon juice to 240 ml milk and let sit for 10 minutes)
• 1/2 cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot coffee or hot water (for a fudgier cake)
⸻
Fudge Ganache (for layers + coating)
• 400 g dark chocolate (good quality)
• 1 cup (240 ml) heavy cream
• 2 tablespoons butter (for shine and smoothness)
• 1 teaspoon vanilla (optional)
⸻
Instructions1. Prepare the Cake Layers
1. Preheat the oven to 350°F (175°C).
2. Grease 2 or 3 20 cm cake pans and line the bottoms with parchment paper.
3. In a large bowl, mix the flour, cocoa, sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla.
5. Add the liquid mixture to the dry ingredients and stir.
6. Finally, add the hot coffee — the batter will be thin, which is normal.
7. Divide the batter between the pans and bake for 25–30 minutes.
8. Let the cakes cool completely.
⸻
2. Prepare the Ganache
1. Heat the cream until it reaches boiling point.
2. Pour it over the chopped chocolate.
3. Let it sit for 2–3 minutes, then stir until smooth.
4. Add the butter and stir until completely melted.
5. Leave at room temperature for 15–20 minutes to thicken.
⸻
3. Assemble the Cake
1. Once the cake layers are completely cooled, place the first layer on a plate.
2. Spread some of the ganache on top.
3. Add the second (and third, if applicable) layer and repeat the process.
4. Spread the remaining ganache on top and around the sides.
5. Let the cake rest for at least 30 minutes.
⸻
Serving and Storage• This cake tastes even better after resting overnight.
• It can be stored in the refrigerator for 4–5 days.
• Let it sit at room temperature for 15 minutes before serving
