Chocolate Fudge Layered Cake
Ingredients:
For the Chocolate Cake Layers:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 cup hot coffee (or hot water)
For the Chocolate Fudge Frosting:
1½ cups unsalted butter, softened
4 cups powdered sugar
1 cup cocoa powder
½ cup heavy cream
2 tsp vanilla extract
Pinch of salt
For Assembly and Decoration:
Melted chocolate for drips
Chocolate truffles, bars, curls, and crumbs for topping
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Instructions:
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C).
Grease and line several thin baking pans (or bake in batches).
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla.
Mix on medium speed for 2 minutes.
Slowly add hot coffee and mix until smooth (batter will be thin).
Pour evenly into pans and bake for 18–22 minutes or until a toothpick comes out clean.
Cool completely before removing from pans.
2. Make the Chocolate Fudge Frosting:
In a large bowl, beat butter until creamy.
Gradually add powdered sugar and cocoa powder, beating until combined.
Add vanilla, salt, and heavy cream.
Beat on high until frosting is fluffy and rich.
3. Assemble the Cake:
Place one thin cake layer on your cake board.
Spread an even layer of fudge frosting.
Repeat, alternating cake and frosting until all layers are stacked.
4. Drip and Decorate:
Pour slightly cooled melted chocolate over the top, letting it drip down the sides.
Pipe extra swirls of frosting on top.
Pile on chocolate truffles, chopped chocolate bars, curls, and crumbs.
5. Chill:
Refrigerate the cake for at least 1 hour before slicing for cleaner layers.