Chocolate Fudge Layer Cake
6 layers of pure chocolate deliciousness make this Chocolate Fudge Layer Cake a showstopper worthy of all special occasions! When I plan a holiday meal, I pull out all the stops when it comes to dessert.
One of the Best Chocolate Cake Recipes you’ll ever find, every bite of this will make you swoon!
Why You Must Make
- This is no ordinary Chocolate Fudge Cake!
- There are FOUR layers of cake filled with silky ganache and chocolate meringue buttercream frosting.
- The ingredients include 30 ounces of chocolate, over a pound and a quarter of butter, a cup of heavy cream, and 9 eggs.
- The result is one exquisite, extremely decadent, better-than-bakery cake!
Warning: your kitchen will be a mess of chocolate bowls and implements by the time this gem is filled and frosted. Even Izzy was splattered with frosting when my offset spatula flipped off the countertop and landed on her back. She hovers when I bake. I bet you can see why. This fudge cake is perfect for whatever holidays you celebrate this fall, winter, and throughout the year. It’s one of the Fudge Cakes you’ll ever taste!
Recipe Endorsement
From the comments: Turned out great! Not a simple cake, it takes a lot of work but what a hit everyone loved the chocolate coffee ganache in the center.
Ingredient Notes
- Kitchen Staples – Baking Soda, Salt, Sugar
- Unsweetened Chocolate – Chopped; I use Ghirardelli bars
- Semisweet Chocolate – Chopped; I use Ghirardelli bars
- Brown Sugar – Should be VERY tightly packed into the measuring cup.
- Butter – At room temperature for easy incorporation.
- Cake Flour – Has less gluten than all-purpose flour so makes a more tender cake. You can make your own cake flour with all-purpose flour and cornstarch. See recipe tips below for the details.
- Eggs and Egg Whites – Eggs separate best when cold, but incorporate best into the batter when at room temperature.
- Sour Cream – Full fat. The acid in the sour cream will help tenderize by breaking some of the gluten bonds.
- Heavy Cream – 36% Butterfat
- Instant Coffee Powder – Helps to enhance the chocolate flavors. May use espresso powder for a more intense coffee flavor.
- Real Vanilla Extract – Never use artificially flavored vanilla.
Recipe Tips
- Room-temperature eggs will incorporate best. Make sure you get them out of the refrigerator an hour or two before you plan to start mixing. Or you can place them in a bowl of hot, not boiling, water to speed up the process.
- PRO-Tip: To prevent your chocolate from seizing when adding the vanilla, whisk the vanilla into the eggs and add as directed for the eggs.
- PRO-Tip: If you don’t have cake flour or enough cake flour, you can make it at home. For one cup of cake flour, spoon one cup of all-purpose flour into a dry measuring cup. Use an offset spatula to sweep off any excess from the top of the cup. Remove 2 tablespoons of the AP flour and return it to your bag or bin of flour. Sift the remaining 14 tablespoons of flour with 2 tablespoons of cornstarch into a bowl. Voil, one cup of cake (pastry) flour!
- Pull your butter out of the refrigerator ahead of time, too, so it’s soft, but not so soft that it looks oily. It will blend into a smoother batter and prevent little bits of butter throughout the mixture.
- PRO-Tip: The melted chocolate should be cooled down to at least 80° before adding it to the butter or the butter will melt.
- I like using the microwave to melt my chocolate. Use short increments and stir before starting the microwave again. When it’s almost completely melted, let the residual heat finish the process. This minimizes the chance of the chocolate seizing from overheating.
- PRO-Tip: Spray the baking pans with Baker’s Joy, a flour and oil spray to prevent sticking. Cool for 15 minutes before releasing the cakes from their pans. Sooner and the edges may not be well set, and if you wait longer, the cakes may stick. Alternatively, you can butter the pans and dust with flour.
- PRO-Tip: Adding coffee powder is a trick for enhancing the flavor of any chocolate dessert. The original recipe called for espresso powder which is more intense. Feel free to use espresso powder instead.
- If you’d like to make this cake in stages, Marcel recommends baking the cake on day one, then cooling, wrapping in plastic wrap, and storing it in the refrigerator. On day two, make the ganache and buttercream frosting. Then assemble.
- PRO-Tip: To slice the cake layers horizontally, I like placing toothpicks around the perimeter of each cake, slightly below the halfway point of the cakes. This will help guide your knife as you slice. Use a long knife and slowly go around the perimeter before working your way inwards.
- You can store this cake for 2 days before serving. But bring it out of the refrigerator, slice, and let the slices come to room temperature before serving.
- Use a 1M piping tip (a star tip) to garnish the cake with stars made with the leftover ganache.
The Ultimate Chocolate Layer Cake
I found an espresso fudge layer cake in Marcel Desaulniers’ Death by Chocolate cookbook, but it was loaded with coffee undertones. The hubby’s persnickety palate would not be a fan. The espresso needed to be toned way down. The result was a sublime creation. I really tried to restrain myself, but this Chocolate Fudge Layer Cake was one amazing, irresistible cake! Save this recipe for a special occasion. And make sure to allow enough time to make all the components.
Frequently Asked Questions
If you overheat your ganache when making it, there is a chance it can separate. No one wants to waste a batch, especially if loaded with expensive chocolate!!
My friend, Jenni, the writer of Pastry Chef Online, provides a tutorial for How to Fix a Broken Ganache, that could save your dessert one day!
If your pans are all the same model, you can weigh them when they are filled with batter. Spoon batter from a heavier pan to the lighter pan. This can be a bit time-consuming, but not difficult.
You can also use a toothpick to measure the depth of the batter and then adjust it as needed by moving a spoonful or two of batter from the heavier layer to the lighter layer. Reweigh both and make more adjustments if needed.
So the frosting doesn’t get too warm, it’s best to store this cake in the refrigerator. Once slices are removed, cover the exposed cake with plastic wrap to prevent it from drying out. Remember to bring the cake (or individual slices) to room temperature before serving for the best texture.
You May Also Like:
If you’re looking for more chocolate cake recipes (I always am!!), here are a few delicious options.
- Chocolate Cake with Whipped Mocha Chocolate Ganache Frosting from Brown Eyed Baker
- Layered Mousse Cake
- Le Bete Noire
- Flourless Double Chocolate Cake
- Layered Chocolate Meringue Cake
- Chocolate Mayonnaise Cake
- Chocolate Mirror Cake
- More Cake Recipes
- More Chocolate Recipes
Chocolate Fudge Layer Cake Recipe
A decadent multi-layered cake that's worthy of any holiday or celebration, especially if you're a chocoholic! Adapted from Marcel Desaulniers.
Ingredients
Fudge Cake:
- 4 ounces unsweetened chocolate, chopped
- 2 cups cake flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 8 tablespoons butter at room temperature
- 2 cups packed light brown sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup water
- 1 cup sour cream
Chocolate Ganache:
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons sugar
- 8 ounces semisweet chocolate, chopped
- 1 teaspoon instant coffee powder
Chocolate Buttercream:
- 8 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla
- 1 pound butter at room temperature
- 5 egg whites
- 1 cup sugar
Instructions
- Preheat oven to 350º.
- To make the cake, place the unsweetened chocolate in a microwave-safe bowl. Gently microwave, using 30-second increments, stirring frequently, until almost all melted.
- Remove and let sit, stir until smooth. If needed zap again for a few seconds to make sure all chocolate is melted.
- Spray two 9-inch cake pans with non-stick oil and flour spray like Bakers Joy.
- Whisk together the 2 cups of flour, baking soda, and salt in a medium bowl. Set aside.
- Combine the brown sugar and 8 tablespoons of soft butter in the bowl of an electric mixer fit with the paddle attachment. Beat on low for 3 minutes.
- Scrape down the sides of the bowl, then beat on high for 2 minutes. Scrape down the sides of the bowl again and beat on high for another 1 ½ minutes.
- Add 4 eggs, one at a time, beating on high for 30 seconds after adding each egg. Scrape down the bowl after each addition, then beat on high for 2 more minutes.
- Whisk in the vanilla, then add the melted chocolate. Beat on low for 30 seconds, then scrape down the bowl.
- Microwave 1 cup of water until near boiling in a microwave-safe Pyrex measuring cup.
- With the mixer on low add a third of the flour mixture. Mix, then add ½ cup sour cream; allow to mix for 30 seconds.
- Add another third of the flour and the remaining sour cream and mix for another 30 seconds.
- Add the remaining sifted flour and the boiling water and mix for an additional 30 seconds before removing the bowl from the mixer.
- Use a rubber spatula to finish mixing the batter, until it is smooth and thoroughly combined. You do not want to over-mix.
- Pour the cake batter into the prepared pans, dividing it evenly. Smooth the tops with an offset spatula.
- Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- Remove the cakes from the oven and cool in the pans for 15 minutes at room temperature. Remove cakes to cooling racks and refrigerate until needed.
- To make the ganache: Heat the heavy cream, 2 tablespoons butter, and 2 tablespoons sugar in a 2½-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil.
- Place 8 ounces of semisweet chocolate and the instant coffee powder in a heatproof bowl. Pour the boiling cream over the chocolate. Allow to stand for 10 minutes, then stir until smooth. Keep at room temperature until ready to use.
- To make the buttercream: Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces of semisweet chocolate, and 2 ounces of unsweetened chocolate in the top half of the double boiler.
- Tightly cover the top with plastic wrap. Allow to heat for 8 to 10 minutes, add vanilla and stir until smooth. Set aside until needed.
- Place 1 pound of butter in the bowl of an electric mixer fitted with a paddle. Beat the butter on low for 2 minutes then on medium for 3 minutes. Scrape down the sides of the bowl.
- Beat on high until light and fluffy, about 4 to 5 minutes. Transfer the butter to a large bowl. Set aside until needed.
- Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 5 egg whites and 1 cup sugar in the top half of the double boiler. Gently whisk the egg whites until they reach a temperature of 120 degrees, about 3 to 5 minutes.
- Transfer the heated egg whites to the bowl of an electric mixer fitted with the whisk attachment. Beat on high until stiff peaks form, about 4 minutes. Remove from mixer.
- Fold the melted chocolate into the butter, using a rubber spatula to thoroughly combine. Fold in the whipped egg whites until thoroughly combined. Set aside.
- To assemble the cake: Remove the cakes from the refrigerator and turn them over so the top side is facing up. Trim off the tops of the cakes, if they are rounded. Slice each cake horizontally into 2 equal layers.
- Place the top layer of a cake onto the bottom of a closed 9-inch springform pan. Evenly spread 1½ cups of the buttercream over the cake in the springform pan. Place the bottom layer of the first cake onto the buttercream and gently press it into place.
- Pour 1¼ cups of ganache over the cake layer, spreading the ganache evenly to the edges. Refrigerate the remaining ganache.
- Place the top layer of the second cake on top of the ganache and press it into place. Spread 1½ cups buttercream evenly over this layer. Place the remaining bottom cake layer, cut side down, onto the buttercream, and gently press into place. Cover the entire cake and pan with plastic wrap and freeze for 1 hour.
- To decorate the cake: Fill a pastry bag fitted with a large star tip with 1½ cups of buttercream. Remove the cake from the freezer. Run a metal spatula or table knife around the edges next to the pan to release the cake from the springform pan. Transfer the cake to a serving plate. Using a cake spatula, evenly spread the remaining buttercream over the top and sides of the cake. Refrigerate the cake for 1 hour.
- Fill a pastry bag fitted with a medium-sized star tip with remaining ganache. To decorate the cake, first pipe a ring of the buttercream stars around the outside edge of the top of the cake. Then pipe a circle of ganache stars (each star touching the other) inside the ring of buttercream. Alternate the rings of buttercream stars and circles of ganache stars, until the entire top of the cake is covered.
- Refrigerate the cake for at least 1 hour before cutting.
- To cut and serve the cake: When ready to serve, slice the cake and let rest at room temperature for 10-15 minutes before serving.
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 779Total Fat: 54gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 152mgSodium: 519mgCarbohydrates: 72gFiber: 4gSugar: 53gProtein: 8g
I hate to admit this, but I often make two desserts for our family of 5 on the holidays. Mainly it’s because the guys, meaning my hubby and two grown sons, want something chocolate.
Katie and I aren’t quite as rigid, so we can go peanut butter, vanilla, or even red velvet. But the most thought goes into the chocolate recipe. Lava cakes and French silk pie make the cut quite frequently, but I also love to peruse my cookbooks for a new idea like this fabulous fudge cake!
81 Comments on “Chocolate Fudge Layer Cake”
This is the 2nd time I have made this cake. I used real vanilla the first time and the melted chocolate seized up on me. The chocolate wasn’t hot as it had been sitting in the bowl for a solid 20 minutes,I had only melted it for 30 seconds and stirred and repeat. I left it sit. While I was making the batter. So I figured it must be the alcohol in the vanilla that caused it to seize up. So the 2nd time I used imitation vanilla and the same thing happened when I mixed it into the chocolate. Can you tell me why this happens?
Hi, Lynne, I’ve never had this happen, but it looks like it occurs when a cooler liquid is added to a warmer one. Another thing to try is to put the vanilla in a little bowl or ramekin and set it in a bowl of hot water so it’s closer to the temperature of the batter when you add it. I’m not sure if vanilla bean paste would work better, but I’d try warming the vanilla before buying another product.
Another thought is to whisk the vanilla with the eggs and add this combo instead of just the eggs.
Turned out great! Not a simple cake, it takes a lot of work but what a hit everyone loved the chocolate coffee ganache in the center.
Thanks, Lauren! It really is a work of love!! So glad you all enjoyed it!
Can you use all purpose flour instead of cake flour?
Hi, Leanna,
Yes, that will work. The cake won’t be quite as tender, but still yummy. If you have any cornstarch on hand, you can make your own cake flour. To do that, measure out a cup of flour and remove 2 tablespoons. Sift the remaining flour along with 2 tablespoons of cornstarch. Repeat until you have enough for the recipe. Remeasure since after sifting, as the cup of “cake flour” may be a little more than one cup. Hope you enjoy the cake!
How long do you think this cake would be okay if refrigerated? I have two birthdays to bake for this week, and was thinking of doing it all in one night.
Thanks in advance!
I think you’d be good for a couple of days, Kalynn, as the coating of ganache should lock in much of the moisture. But I’m also worried that since it’s going to be hard to wrap the cake in plastic wrap without messing up the ganache, that it could get dry if you try to keep it longer (the fridge is notorious for drying things out since the humidity is so low). If you’re willing to put a few toothpicks on top where the candles would go, and wrap it well, I think it would be OK for 3, maybe 4 days. Hope it all works well for you!!
so yummy it looks very delicious , can i use vegetable oil instead of butter ?
Now, that’s a great question! In theory, it could work, but I haven’t tested it. If you want to give it a try, use 3/4 the amount of oil for butter. Hope that helps.
DELICIOUS! It looks so yummy 🙂 and mouth-watering. I am going to make this delicious cake for the very first time on my mother’s birthday and will share my experience.
Thanks for sharing!
Gave this cake a whirl with milk chocolate in place of unsweetened chocolate, because it’s what I had on hand. Decreased brown sugar by 1/2 cup. Came out much lighter in color than the picture, of course, but just as moist. Delicious!
Thanks, Hannah! I love hearing how versatile this recipe is. So glad you enjoyed your milk chocolate version!!!
This cake looks Delicious & Yummy….
Gonna try this tomorrow, for sure.
such a gorgeous cake and those layers are filled perfectly. Sure to win anyone heart for any occasion
Hi there. So excited to make this tomorrow! Clarification on the butter… salted or unsalted?
I always use salted butter, but if you want to use unsalted, just add a touch more salt to the recipe. Hope you enjoy, Kim!!!
This is chocolate layer cake perfection!
This cake is so moist and elegant! My guests loved it!
The silky chocolate ganache really makes this one special.
This taste really good! A big hit in my house!
oh my!! Be still my heart. Layers and layers of chocolate goodness! Simply to die for.
This could not be more perfect for my chocolate loving self – those layers are everything!
This is to die for! Those layers!
Oh. My. Gosh. This chocolate cake is the queen of all cakes. So good!
Wow, I’m totally making this for the next birthday coming up in my family!
This cake is spectacular! It came out just like the pictures, thanks so much for such an easy to follow recipe!
So fudgy and decadent, the perfect special occasion cake!
cake is amazingly delicious, sinful, rich and decadent. But would I make it again. No. I looked at the picture and thought perfect for a co-workers chocolate lovers birthday. Sunday I printed the ingredients and went shopping. Monday I read through the recipe and thought what did I get myself into? I made it over 3 days after work. Tuesday was the frosting filling night. It was 2 hours of melting in double boiler to cooling and back and forth. I didn’t have that many large mixing bowls. It was worth all the work with the endless raves I got today. But man, I’m too old for this much work.
LOL, I feel your pain, but I’m also so proud of and delighted for you!! Thanks for taking the time to comment and congrats on a job well done!!!
Can I use oil instead of butter? Plz reply I’m gonna try this…
Hi, Wajeeha,
From my research, it looks like you can substitute oil for butter in a cake recipe, but you must use less. If the cake calls for a cup of butter, use 3/4 cup of oil. So 6 T instead of 8 in this recipe. I have not tested it, so hope it works for you!
I forgot to come here and tell you how much everyone loved this cake! I made it for Father’s Day and everyone loved it!
Oh my gosh this cake is amazing!
This looks beyond delicious!
Loving those beautiful layers! So perfect for a friend’s upcoming birthday!
I am on chocolate overload!!! Love the ganache layer between 2 lighter layers of buttercream… my mouth is watering!
Is the sugar in the buttercream … white sugar or icing sugar??
Just regular old granulated white sugar. Hope you enjoy—it’s a lot of steps, but a delicious cake in the end!
Oh. My. Gawd. That looks absolutely delicious and beautiful! It’s been pinned, obviously and I would love for you to share over at the new Let’s Party! https://themarkandjanshow.com/2018/01/31/lets-party-6/ … we look forward to seeing you there!
I’ve got this cake in the oven right now and am so excited. My batter was thinner than most cakes I’ve made before so hoping it thickens up in the oven.
Hi! I’m so excited to bake this for Thanksgiving. I’m looking at doing it in a couple days- cake layers one day and assembly/icing the next. Am I able to freeze the entire cake after decorating? I don’t have any experience with this type of buttercream and worry about it falling/not setting. I feel as if it would be in my fridge too long before the big meal (possibly decorating on Sunday and eating Thursday).
Hi, Hannah, I haven’t tried freezing this cake, but I DO think it will freeze just fine. I’d refrigerate to set the frosting, then double wrap and freeze. I agree that it will stay fresher that way—what a great idea to make ahead so you can have a show stopper for Thanksgiving!
Ok. My mouth is hanging open right now because I’m in awe of the sheer chocolate perfection that is this cake. And so fitting that you shared it on my birthday 😛 PINNINGGGG
Completely stunning! Wow!!
Gorgeous, Liz! All I know is I want to spend the holidays at your house!!
Woah! This cake is a thing of beauty! Just pinned!
This cake is chilling in the fridge as I type. Looks amazing flavours taste great individually. Can’t wait to try a slice! Serving it tonight for a special birthday. Instructions were easy to follow. We now have a new go to chocolate icing receipe!!!
I’m in love with that buttercream, too! So glad you gave this recipe a try!!!
This looks divine Liz! One of these holidays I will show some restraint and only make two desserts. For Thanksgiving, it’s usually 3 or 4. When everyone is home for Christmas it’s not unusual to have 5 or 6, and they eat them all!
Be still my heart.. this chocoholic is in dire need of a slice of this fabulous cake!
OH, Liz! My mouth actually fell open when I saw this–it looks GORGEOUS. The four layers are everything!! I can name so many folks who would appreciate this cake right now–I often make two desserts as well to accommodate for tastes, so I’ll be bookmarking this one for the chocolate lovers!
Hi I have a question that I hope you can answer I’m gonna make this cake for my class do you think that I could bake the cake layers a day before and decorated them the next day…? Will the cake dry out if so how do I store them
If you do reply THANK YOU SO MUCH
Hi, Alison, YES, you definitely can make the cake layers ahead of time. I’d wrap them well in plastic wrap and store them in the fridge overnight. They should be fine! Hope you enjoy!!!
Guys here are chocolate lovers as well…this cake would win their vote for sure. If I make two desserts it would be so that I could have some…lemon or strawberry or vanilla always get my vote. You make such beautiful desserts.
This cake looks amazing! Quick question – the pictures all look like there are 4 layers of cake, and the instructions refer to 2 cakes (each cut in half horizontally) in some places, but you mention that it is a 6-layer cake, plus instruct to prepare 3 cake pans. Should the cake batter be divided among 2 cake pans or 3? I just want to make sure I don’t mess anything up! Thank you!
Oh, my gosh, thanks for catching that, Jennifer! That’s what I get for typing up this post when I was sleep deprived. It is a 4 layer cake (2 layers cut in half like you said). I’ve edited the recipe and will read it over one more time for accuracy. Let me know if you have any more questions!
This cake is so beautiful Liz, I can never cut a cake as well as you, each slice is perfect. That aside this is an amazing looking dessert and I’d love a slice.
Wow Liz that’s the prettiest cake I’ve ever seen! It looks soo chocolatey and decadent, thanks for sharing the recipe 🙂 well done xx
Nice sharing! The cake looks so moist. Have a good week, dear! xoxo
My very favorite dessert is chocolate cake! The batter for this is the same as mine, but I just use a simple buttercream instead of the ganache. Jeez Liz. Now you have my mouth watering and thinking I should make a belated birthday cake for Manservant when he arrives home. Only now there will be just two of us, which means a lot of cake! Well, that’s the way the cookie crumbles!
Oh my goodness!! This cake is absolutely stunning, Liz! What an incredible dessert for the holidays! My hubby and stepdad are the chocolate cake fans in our house too and I can’t wait to make this for them! The layers are perfect and I love the chocolate ganache in the middle!
What a gorgeous cake! I totally get making 2 desserts for 5 people, you want to make everyone happy. I’d be very happy with this cake!
I happen to think all your cakes are showstoppers. This one is a crowd pleaser, I’m sure.
Absolutely Beautiful!
Thanks, Leef! It tasted even better than it looked!!
What a dreamy cake, Liz! I just love the surprise layer of ganache in there, it must be so decadent. A perfect treat for the holidays.
Your cake is fabulous and it looks delicious!
This cake looks so perfect! Almost too pretty to eat, almost…
Oh my ! Liz ,this looks divine !!!! I love layer cakes and you have layered the cake beautifully. Trust me I can just eat it off the screen right now 🙂
This cake looks like perfection! I’m sure it’s worth all the dirty dishes. Quick question: is there a particular bloggy reason you remove the link to your post in the lineup?
Your cake looks absolutely stunning. I could never make such a cake the way you did, I just don’t have the patience but maybe I might just give it a try. You tempted me. 🙂
That cake is GORGEOUS! I’d totally eat the whole thing by myself, chocolate cake is my favorite!
That’s a stunner, Liz! You are a baking queen!
A showstopper it definitely is – looks so amazingly good, and you’ve iced it to perfection!
Perfectly decorated! Love the stars and alternating colours. (Will probably steal this idea ASAP.)
Liz,
When I was little I remember eating a Pepperidge farm fudge mousse cake (my family was moving over someone’s bday–so that was last ditch effort to have cake) and I fell in love. I have since wanted to have it, but it is so full of junk! This is reminding me of that cake and I so want it!!
that filling alone looks scrumptious no less the cake wow showstop it is for sure!
I’m actually speechless. This is gorgeous but it looks so mouth watering good!!! I have a huge sweet tooth and I had a piece of this right now I would eat it for breakfast.
Truly spectacular! I’m sure it was a huge hit:@)
Divine! What a grrrrrreat way to celebrate the holidays. Love how you’ve used both the ganache and the buttercream in the decorating. (Your husband and children are very lucky!!!)