Triple Layer Chocolate Fudge Cake

Triple Layer Chocolate Fudge Cake Recipe

Ingredients

• 🧁 For the Chocolate Cake

• 1 ¾ cups (220 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, rest 10 min)
• ½ cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) hot coffee or boiling water (enhances chocolate flavor)

• 🍫 For the Chocolate Fudge Frosting

• 1 ½ cups (340 g) unsalted butter, softened
• ½ cup (50 g) unsweetened cocoa powder
• 4 cups (480 g) powdered sugar
• ½ cup (120 ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt

• 🍫 For the Ganache Glaze

• 200 g dark chocolate, finely chopped
• 200 ml heavy cream
• 1 tbsp butter (optional, for extra shine)

Instructions

🧁 Step 1: Make the Cake Layers

1. Preheat oven to 350 °F (175 °C). Grease and line three 8-inch (20 cm) round pans with parchment paper.

2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

3. Add eggs, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed.

4. Stir in hot coffee or water until batter is smooth and thin.

5. Divide evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean.

6. Let cool completely before frosting.

🍫 Step 2: Make the Frosting

1. Beat butter until creamy (about 2 minutes).

2. Add cocoa powder, mix well.

3. Gradually beat in powdered sugar, alternating with heavy cream until fluffy and smooth.

4. Add vanilla and salt; beat for another minute.

🍫 Step 3: Make the Ganache Glaze

1. Heat heavy cream in a small saucepan until just simmering (don’t boil).

2. Pour over chopped chocolate and let sit 2–3 minutes.

3. Stir until smooth and glossy, then add butter if desired.

4. Let cool slightly before pouring over cake.

🍰 Step 4: Assemble

1. Place one cake layer on a serving plate. Spread frosting evenly.

2. Repeat with the next two layers.

3. Frost the entire cake with remaining frosting.

4. Pour ganache glaze over the top, letting it drip down the sides.

5. Decorate with chocolate swirls, curls, or chips on top.

Storage

Keep covered at room temperature for 2 days, or refrigerate up to 5 days.

Best served slightly chilled or at room temperature.