Ultimate Triple-Layer Chocolate Fudge Cake
1. The Chocolate Sponge
Yields three 20cm (8-inch) layers.
Ingredients:
Dry: 300g All-purpose flour, 400g Granulated sugar, 75g Unsweetened cocoa powder (Dutch-processed for that dark color), 2 tsp Baking soda, 1 tsp Baking powder, 1 tsp Salt.
Wet: 2 Large eggs, 250ml Whole milk, 125ml Vegetable oil, 2 tsp Vanilla extract.
The Secret: 250ml Hot coffee (it blooms the cocoa for a deeper flavor).
Instructions:
Preheat oven to 180°C. Grease and line three cake tins.
Whisk dry ingredients in a large bowl.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Stir in the hot coffee by hand (the batter will be thin—this is normal!).
Pour evenly into tins and bake for 30-35 minutes. Let cool completely before frosting.
2. The Silky Chocolate Ganache Frosting
Ingredients:
300g Dark chocolate (60% cocoa), finely chopped.
300ml Heavy cream.
50g Unsalted butter, room temperature.
Instructions:
Heat the cream until it just begins to simmer (don't boil).
Pour over the chopped chocolate. Let sit for 5 minutes, then stir until glossy.
Whisk in the butter for extra shine.
Crucial: Let it cool at room temperature until it reaches a spreadable, "peanut butter" consistency.
3. Assembly (The Pro Look)
Level: Trim the tops of your cakes so they are perfectly flat.
Layer: Place the first sponge on your blue plate. Spread a thick layer of frosting. Repeat.
Coat: Cover the top and sides. For the "drip" look in the background, you can pour slightly warmer ganache over the edges.
Garnish: Use a vegetable peeler on a room-temperature chocolate bar to create the shavings seen in your photo.
Tip: If you want the cake to be extra moist, brush the sponge layers with a little simple syrup (sugar dissolved in water) before frosting.
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