Layered Chocolate Cake

Layered Chocolate Cake (Chocolate Fudge Layers)

Serves: 10–12

Difficulty: Easy/Medium

Ingredients

• For the Chocolate Sponge (4 layers)

• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups (300 g) sugar
• 2 large eggs
• 1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar)
• ½ cup (120 ml) vegetable oil
• 1 cup (240 ml) hot water or hot coffee
• 1 tsp vanilla extract

• For the Chocolate Cream Filling

• 2 cups (480 ml) cold heavy cream (crème liquide 35%)
• 250 g dark chocolate, melted and cooled
• 3 tbsp powdered sugar
• 1 tsp vanilla

• For the Chocolate Ganache (for the top)

• 200 g dark chocolate
• 200 ml heavy cream
• 1 tbsp butter
• Chocolate Curls (Decoration)
• 150 g milk or dark chocolate

🧑‍🍳 Instructions

1. Make the Chocolate Sponge

1. Preheat the oven to 180°C (350°F).

2. Grease and line a rectangular or square cake pan.

3. In a bowl, whisk together:

flour, cocoa powder, baking powder, baking soda, salt.

4. In another bowl, mix:

sugar + eggs + oil + buttermilk + vanilla.

5. Add dry ingredients to the wet mixture.

6. Pour in the hot water or coffee and mix gently until smooth.

7. Pour batter into the pan and bake 30–35 minutes or until a toothpick comes out clean.

8. Let the cake cool completely.

9. Slice the cake into 4 thin layers using a serrated knife.

2. Prepare the Chocolate Cream

1. Melt the chocolate and let it cool slightly.

2. Whip the cold heavy cream, powdered sugar, and vanilla until thick.

3. Add the melted chocolate gradually while whipping.

4. Refrigerate 10 minutes.

3. Assemble the Cake

1. Place the first sponge layer on a tray.

2. Spread a generous amount of chocolate cream.

3. Add second layer → cream → third layer → cream → fourth layer.

4. Press gently so the layers hold well.

5. Refrigerate 20–30 minutes before adding ganache.

4. Make the Ganache

1. Heat the cream until almost boiling.

2. Pour over the chopped chocolate.

3. Let sit 1 minute, then mix until smooth.

4. Add butter for shine.

5. Pour over the chilled cake and smooth the top.

5. Make the Chocolate Curls

1. Melt chocolate and spread a thin layer on a cold surface (back of a baking tray).

2. Let it set until firm but not hard.

3. Use a knife or scraper to push and create curls.

4. Place curls on top of the cake.

🍽 Refrigerate 1–2 hours before slicing for perfect clean layers.