Chocolate Fudge Layer Cake

Chocolate Fudge Layer Cake

Ingredients

• Chocolate Cake Layers

• 1¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 2 cups (400 g) sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine salt
• 2 large eggs
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) hot brewed coffee

• Creamy Vanilla Filling

• 1 cup (230 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 3 tbsp heavy cream
• 2 tsp vanilla extract
• Pinch of salt

• Silky Fudge Frosting / Drip

• 1½ cups (265 g) dark chocolate chips
• 1 cup (240 ml) heavy cream
• 2 tbsp butter
• 1 tsp vanilla extract
• Chocolate Mounds for Decoration (optional)
• Dark chocolate kisses or hand-piped dollops of thick ganache

Instructions

The cake begins with the deepest cocoa fragrance filling the kitchen. Start by whisking together the flour, cocoa, sugar, baking soda, baking powder and salt, letting the dry ingredients soften into one dark, velvety mixture. The eggs follow, then the buttermilk and oil, blending into a glossy batter that feels almost too thin — but that’s exactly what creates the dense, moist crumb.

Once the hot coffee streams in, the batter turns silky and bold. Pour it into three lined cake pans and let the oven transform it into layers so tender they barely need a knife.

While the cakes cool, the filling comes together like a soft vanilla cloud. Butter whips until pale, powdered sugar drifts in slowly, and the cream and vanilla loosen it into a smooth, luscious spread that contrasts beautifully with the dark cake.

The fudge frosting begins on the stove, where warm cream melts over chocolate chips. A swirl of butter and vanilla turns it into a glossy, pourable chocolate glaze—thick enough to coat, thin enough to drip dramatically down the sides.

Now the magic begins. Each cake layer is trimmed neatly and crowned with a generous sweep of vanilla filling. As the layers stack higher, they build a striking contrast of dark and light. Warm fudge is poured over the top, slowly drifting down the sides in dark, rich ribbons.

For the final flourish, place dark chocolate mounds or kisses across the top, each one sinking slightly into the warm fudge.

Let the cake settle for a moment, allowing the fudge to firm just enough to hold its shine. When sliced, the layers reveal their dramatic stripes — deep chocolate, pale cream, and glossy ribbons of molten fudge — every bite soft, decadent, and outrageously indulgent.