ULTIMATE TRIPLE-CHOCOLATE FUDGE CAKE
Rich, moist chocolate cake layers stacked with silky chocolate ganache filling, covered in a smooth chocolate glaze, and topped with piped fudge swirls! Save this post for your next celebration or chocolate craving. 👇
⏱️ Details
* Prep time: 30 minutes
* Bake time: 30–35 minutes
* Yield: 10–12 slices
📝 Ingredients
Chocolate Cake Layers:
* 2 cups (250g) all-purpose flour
* 2 cups (400g) granulated sugar
* 3/4 cup (75g) unsweetened Dutch-process cocoa powder
* 2 tsp baking powder
* 1 1/2 tsp baking soda
* 1 tsp salt
* 2 large eggs, at room temperature
* 1 cup (240ml) milk or buttermilk
* 1/2 cup (120ml) vegetable oil
* 2 tsp vanilla extract
* 1 cup (240ml) hot brewed coffee (or hot water)
Chocolate Fudge Ganache & Frosting:
* 16 oz (450g) semi-sweet chocolate, finely chopped
* 2 cups (480ml) heavy cream
* 1/2 cup (115g) unsalted butter, softened
* 1/2 cup chocolate shavings or curls (for garnish)
🥣 Instructions
1. Bake the Cake:
* Preheat oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans (or line with parchment paper).
* In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
* Add eggs, milk, oil, and vanilla. Mix on medium speed for about 2 minutes until smooth.
* Stir in the hot coffee (batter will be thin, but this makes the cake ultra-moist).
* Divide batter evenly among the three prepared pans.
* Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
* Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Ganache & Frosting:
* Place chopped chocolate in a heatproof bowl.
* Heat heavy cream in a saucepan until it just begins to simmer. Pour hot cream over the chocolate and let stand for 5 minutes.
* Whisk until completely smooth.
* Whisk in softened butter until fully incorporated and glossy.
* Set aside 1 cup of the ganache at room temperature to pour over the top as glaze.
* Chill the remaining ganache in the fridge for 45–60 minutes, beating occasionally, until it thickens into a spreadable/pipable frosting consistency.
3. Assemble & Decorate:
* Place the first cake layer on a plate or cake board.
* Spread a layer of thickened chocolate frosting evenly over the top.
* Repeat with the second and third cake layers.
* Coat the sides and top lightly with a smooth layer of ganache.
* Pour the reserved warm ganache glaze over the top center, letting it flow evenly to the edges.
* Transfer remaining whipped frosting into a piping bag fitted with a star tip and pipe rosettes around the top border.
* Press chocolate shavings or chopped chocolate around the base and on top as desired.
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