Chocolate Fudge Layer Cake

Ingredients

For the Cake Layers

• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (65 g) unsweetened cocoa powder
• 2 cups (400 g) sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) boiling water

For the Fudge Filling

• 1 ½ cups (340 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 1 cup (125 g) unsweetened cocoa powder
• ½ cup (120 ml) heavy cream (add more if needed)
• 1 tsp vanilla extract

For the Ganache Glaze

• 8 oz (225 g) dark or semi-sweet chocolate, chopped
• 1 cup (240 ml) heavy cream
• 2 tbsp butter (optional, for extra shine)

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Instructions

1. Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two square or round pans.
2. Mix flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
3. Add eggs, milk, oil, and vanilla. Beat until smooth.
4. Gradually add boiling water (batter will be thin).
5. Pour into pans and bake 30–35 minutes, until a toothpick comes out clean.
6. Cool completely before assembling.

2. Make the Fudge Filling

1. Beat butter until creamy.
2. Add powdered sugar and cocoa powder slowly.
3. Mix in heavy cream and vanilla until fluffy and spreadable.

3. Assemble the Cake

1. Place one cake layer on a plate. Spread a thick layer of fudge filling.
2. Place the second cake layer on top.

4. Make the Ganache

1. Heat cream until steaming (don’t boil).
2. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
3. Add butter if desired. Cool slightly until thick but pourable.

5. Glaze the Cake

1. Pour ganache over the cake, letting it drip down the sides for a glossy finish.
2. Chill for at least 30 minutes before slicing.