Chocolate Fudge Layered Cake

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between intense chocolate flavor and a soft, melt-in-the-mouth texture. The hot coffee in the batter brings out the cocoa beautifully, and the creamy fudge frosting? It’s the kind of thing I could eat by the spoonful. It’s easy to make, impressive to serve, and even better the next day.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Cake Layers:

• All-purpose flour

• Unsweetened cocoa powder

• Granulated sugar

• Baking soda

• Baking powder

• Salt

• Large eggs

• Whole milk

• Vegetable oil

• Vanilla extract

• Hot coffee or boiling water

For The Fudge Frosting:

• Unsalted butter, softened

• Unsweetened cocoa powder

• Powdered sugar

• Heavy cream

• Vanilla extract

• Pinch of salt

• Optional: melted dark chocolate for extra richness

Directions

1. Make The Chocolate Cake
I preheat the oven to 350°F (175°C), grease two or three 8-inch round cake pans, and line the bottoms with parchment paper. In a large bowl, I whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt. Then I add the eggs, milk, oil, and vanilla, mixing until smooth. I pour in the hot coffee slowly while mixing—it thins the batter, which is exactly what I want for a moist cake. I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Once baked, I let them cool completely.

2. Make The Fudge Frosting
In a separate bowl, I beat the softened butter with the cocoa powder until it’s smooth and creamy. I gradually add powdered sugar, alternating with heavy cream, and beat until fluffy. I stir in vanilla, salt, and the melted chocolate if I want extra decadence. I adjust the cream to get that perfect spreadable consistency.

3. Assemble The Cake
Once the cake layers are cool, I level them if needed. I place the first layer on a serving plate and spread a thick layer of frosting on top. I repeat with the remaining layers, then cover the entire cake with frosting—top and sides—smoothing it out with a spatula. For extra flair, I sometimes finish with chocolate curls, a drizzle of ganache, or even chunks of fudge.

Servings And Timing

This recipe yields 10 to 12 generous servings.

• Prep Time: 25 minutes

• Bake Time: 30–35 minutes

• Cooling Time: 1 hour

• Assembly Time: 20 minutes

• Total Time: About 2 hours

Variations

• I add a thin layer of raspberry jam between the layers for a fruity contrast.

• A splash of espresso or coffee extract in the frosting enhances the chocolate flavor even more.

• I sometimes use chocolate ganache as a filling instead of frosting for a silkier texture.

• For a nutty twist, I add crushed hazelnuts or walnuts between the layers.

• I make it gluten-free by using a 1:1 gluten-free flour blend without changing the texture much.

Storage/Reheating

I store the cake in the refrigerator, covered, for up to 4 days. It actually tastes richer the next day as the flavors settle.

To serve, I let the cake sit at room temperature for about 20–30 minutes for the best texture. I don’t recommend reheating the whole cake, but if I want to warm up a slice, I microwave it for about 10–15 seconds—just enough to soften the frosting.

FAQs

Can I Make The Cake Layers In Advance?

Yes, I often bake the cake layers a day ahead. I wrap them in plastic wrap and keep them at room temperature or freeze them for up to a month.

What Does The Coffee Do In The Cake?

The hot coffee enhances the cocoa flavor and adds moisture. It doesn’t make the cake taste like coffee—just deeper and richer.

Can I Use A Different Frosting?

Definitely. While the fudge frosting is my favorite, cream cheese frosting or chocolate ganache also pair beautifully with these cake layers.

How Do I Get Clean Cake Slices?

I chill the cake before slicing and use a sharp knife, wiping it clean between each cut for perfect, bakery-style layers.

Can I Make This Into Cupcakes?

Yes! I bake the batter in cupcake liners at 350°F (175°C) for about 18–22 minutes. It makes around 24 cupcakes.

Conclusion

This Chocolate Fudge Layered Cake is more than just dessert—it’s a celebration of chocolate in every bite. With its rich, moist layers and silky fudge frosting, it’s the kind of cake I keep coming back to. Whether I’m serving it for a special occasion or just because, it always delivers comfort, joy, and that irresistible chocolate fix.

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