Decadent Double Chocolate Fudge Cake
Decadent Double Chocolate Fudge Cake
Ingredients
For the Chocolate Cake Layers
- 1 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, Dutch-processed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Fudge Filling
- 1/2 cup unsalted butter, softened
- 3 1/2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder, Dutch-processed
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 1 tablespoon unsalted butter
For Garnish
- 4 ounces chocolate bar, for shavings
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, Dutch-processed unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min
- 3
Add the large eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
⏱️ 3 min
- 4
Carefully stir in the boiling water until the batter is smooth and thin. The batter will be very liquidy.
⏱️ 2 min
- 5
Divide the batter evenly between the two prepared cake pans.
⏱️ 2 min
- 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process is crucial for preventing the cakes from breaking.
⏱️ 60 min
- 8
While the cakes cool, prepare the chocolate fudge filling. In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the confectioners' sugar and Dutch-processed unsweetened cocoa powder, beating until combined.
⏱️ 10 min
- 9
Add the milk and vanilla extract to the fudge filling mixture. Beat on medium-high speed until light and fluffy, about 3-5 minutes. If the filling is too thick, add more milk, 1 teaspoon at a time.
⏱️ 5 min
- 10
Once the cake layers are completely cool, place one layer on a serving plate. Spread the chocolate fudge filling evenly over the top. Carefully place the second cake layer on top.
⏱️ 5 min
- 11
Prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 3 min
- 12
Remove the cream from heat and immediately pour it over the finely chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes without stirring.
⏱️ 5 min
- 13
After 5 minutes, add the unsalted butter and gently whisk the mixture until smooth and glossy. If the chocolate isn't fully melted, you can place the bowl over a pot of simmering water (double boiler method) and stir until smooth.
⏱️ 5 min
- 14
Pour the warm ganache over the assembled cake, allowing it to drip down the sides. Use an offset spatula to gently spread the ganache evenly over the top and sides if needed.
⏱️ 5 min
- 15
While the ganache is still wet, use a vegetable peeler or sharp knife to create chocolate shavings from the chocolate bar. Generously sprinkle the chocolate shavings over the top of the cake.
⏱️ 5 min
- 16
Allow the ganache to set slightly at room temperature for at least 1 hour, or refrigerate for 30 minutes to speed up the setting process. This will ensure the ganache is firm enough to slice cleanly.
⏱️ 60 min
- 17
Slice and serve this decadent double chocolate fudge cake.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Double Chocolate Fudge Cake
Ingredients
For the Chocolate Cake Layers
- 1 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, Dutch-processed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Fudge Filling
- 1/2 cup unsalted butter, softened
- 3 1/2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder, Dutch-processed
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 1 tablespoon unsalted butter
For Garnish
- 4 ounces chocolate bar, for shavings
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, Dutch-processed unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min - 3
Add the large eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
⏱️ 3 min - 4
Carefully stir in the boiling water until the batter is smooth and thin. The batter will be very liquidy.
⏱️ 2 min - 5
Divide the batter evenly between the two prepared cake pans.
⏱️ 2 min - 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process is crucial for preventing the cakes from breaking.
⏱️ 60 min - 8
While the cakes cool, prepare the chocolate fudge filling. In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the confectioners' sugar and Dutch-processed unsweetened cocoa powder, beating until combined.
⏱️ 10 min - 9
Add the milk and vanilla extract to the fudge filling mixture. Beat on medium-high speed until light and fluffy, about 3-5 minutes. If the filling is too thick, add more milk, 1 teaspoon at a time.
⏱️ 5 min - 10
Once the cake layers are completely cool, place one layer on a serving plate. Spread the chocolate fudge filling evenly over the top. Carefully place the second cake layer on top.
⏱️ 5 min - 11
Prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 3 min - 12
Remove the cream from heat and immediately pour it over the finely chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes without stirring.
⏱️ 5 min - 13
After 5 minutes, add the unsalted butter and gently whisk the mixture until smooth and glossy. If the chocolate isn't fully melted, you can place the bowl over a pot of simmering water (double boiler method) and stir until smooth.
⏱️ 5 min - 14
Pour the warm ganache over the assembled cake, allowing it to drip down the sides. Use an offset spatula to gently spread the ganache evenly over the top and sides if needed.
⏱️ 5 min - 15
While the ganache is still wet, use a vegetable peeler or sharp knife to create chocolate shavings from the chocolate bar. Generously sprinkle the chocolate shavings over the top of the cake.
⏱️ 5 min - 16
Allow the ganache to set slightly at room temperature for at least 1 hour, or refrigerate for 30 minutes to speed up the setting process. This will ensure the ganache is firm enough to slice cleanly.
⏱️ 60 min - 17
Slice and serve this decadent double chocolate fudge cake.
⏱️ 1 min