Chocolate Fudge Layered Cake – Page 2

Instructions

Make the Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add in eggs, buttermilk, oil, and vanilla. Mix until smooth.
Stir in the hot coffee until fully combined. (The batter will be thin—that’s normal!)
Divide the batter evenly between the two pans.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool completely before frosting.

Prepare the Fudge Frosting

Beat butter until light and fluffy.
Add in powdered sugar and cocoa powder, mixing on low speed.
Pour in melted chocolate, vanilla extract, and heavy cream, then beat until smooth and creamy.

Make the Chocolate Ganache

Heat heavy cream in a small saucepan until warm (but not boiling).
Pour over chocolate chips, let sit for 2 minutes, then stir until smooth and glossy.

Assemble the Cake

Place one cake layer on a serving plate. Spread a thick layer of fudge frosting on top.
Add the second cake layer and frost the top and sides evenly.
Pour the chocolate ganache over the cake, letting it drip down the sides for a dramatic effect.
Let the cake set for 30 minutes before slicing.

Serving & Storage Tips

Serve with whipped cream or fresh berries for extra elegance.
Store in the fridge for up to 5 days—just bring it to room temperature before serving.
Want an extra fudgy bite? Microwave a slice for 10 seconds!