Ultimate Double-Chocolate Fudge Layer Cake

By Muhammad Faizan

Ultimate Double-Chocolate Fudge Layer Cake

A rich, moist chocolate cake layered with velvety chocolate fudge filling and topped with glossy ganache. It looks impressive, tastes unforgettable, and is surprisingly easy to make. Perfect for parties, holidays, or any time you want a decadent homemade dessert that makes people lose their minds (in a good way!).

Ingredients

For the Chocolate Cake

  • 1¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1½ cups granulated sugar

  • 1½ tsp baking powder

  • 1½ tsp baking soda

  • ½ tsp salt

  • 2 large eggs

  • 1 cup milk (or buttermilk)

  • ½ cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup hot water or hot coffee (makes it richer)

For the Fudge Filling

  • 1½ cups heavy cream

  • 12 oz semisweet chocolate, chopped

  • 3 tbsp butter

  • Pinch of salt

For the Chocolate Ganache Topping

  • 1 cup heavy cream

  • 8 oz semisweet chocolate, chopped

  • 1 tbsp butter (for shine)

Instructions

1. Make the Cake Layers

  1. Preheat oven to 350°F (175°C).

  2. Line two 8×8 inch square pans (or round pans) with parchment.

  3. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.

  4. Add eggs, milk, oil, and vanilla. Mix until smooth.

  5. Slowly pour in hot water/coffee while mixing — batter will be thin.

  6. Divide between pans and bake 28–32 minutes, or until a toothpick comes out clean.

  7. Cool completely.

2. Make the Fudge Filling

  1. Heat heavy cream until steaming.

  2. Pour over chopped chocolate, add butter, let sit 2 minutes.

  3. Stir until smooth.

  4. Chill 20–30 minutes until thick but spreadable.

3. Make the Ganache

  1. Heat cream until just simmering.

  2. Pour over chocolate and butter.

  3. Stir smooth and glossy.

  4. Let cool slightly so it thickens but pours nicely.

4. Assemble the Cake

  1. Place first cake layer on a tray.

  2. Spread thick fudge filling evenly over it.

  3. Top with second cake layer.

  4. Pour warm ganache over the top, letting it drip smoothly down sides.

  5. Refrigerate 20 minutes to set.

Notes

  • Coffee intensifies chocolate flavor without making it taste like coffee.

  • For a different shape, bake in a sheet pan and cut into squares like in your photo.

  • Cake is even better the next day as the fudge sets.

Tips

  • Use room-temperature ingredients for the fluffiest cake.

  • If layers dome, slice tops off to keep them flat.

  • Chill the cake before slicing to get perfectly clean, sharp edges.

  • Add a little espresso powder for deeper flavor.

Servings

Makes 12 large squares or 16 smaller servings.

Estimated Nutrition (per serving, 1/12 of cake)

(Approximate — will vary)

  • Calories: 480

  • Fat: 30g

  • Carbs: 52g

  • Protein: 6g

  • Fiber: 4g

Benefits

While it’s a dessert, it still offers:

  • A long-lasting, indulgent treat for celebrations

  • Chocolate antioxidants (yes!)

  • Comfort-food satisfaction

  • Easy to prepare compared to bakery-style cakes

  • Customizable for holidays or parties

Q & A

Q: Can I make this ahead?
A: Yes! It’s even better the next day. Refrigerate and bring to room temp before serving.

Q: Can I freeze it?
A: Absolutely. Wrap slices tightly and freeze up to 2 months.

Q: Can I use milk chocolate?
A: Yes, but the cake will be sweeter and less intense.

Q: My filling is runny — what do I do?
A: Chill it longer. It thickens as it cools.

Q: Can I make it gluten-free?
A: Use a 1-to-1 gluten-free baking flour blend.

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