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Decadent Chocolate Fudge Layer Cake Recipe with Easy Whipped Ganache Frosting

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A rich and moist chocolate fudge layer cake with a light, fluffy whipped ganache frosting that melts in your mouth. Perfect for any occasion and surprisingly easy to make with pantry staples.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (preferably Ghirardelli)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot brewed coffee (optional)
  • For the Whipped Ganache Frosting:
  • 1 ½ cups (360ml) heavy cream, cold
  • 12 oz (340g) semi-sweet chocolate chips or chopped chocolate (recommend Lindt or Valrhona)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In another large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. With the mixer on low speed, alternately add about one-third of the dry ingredients and half of the buttermilk, mixing gently after each addition. Repeat with remaining dry ingredients and buttermilk.
  6. Stir in the hot brewed coffee. The batter will be thin but rich.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Tap pans lightly on the counter to release air bubbles.
  8. Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter.
  9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  10. To prepare the whipped ganache frosting, chop the chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream just until it starts to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth.
  11. Add softened butter, vanilla extract, and a pinch of salt to the ganache and stir until incorporated. Chill in the fridge for about 30 minutes until thick but still spreadable.
  12. Using an electric mixer, whip the chilled ganache on medium-high speed until light and fluffy, about 3-5 minutes. Avoid overwhipping to prevent graininess.
  13. Assemble the cake by placing one cake layer on a serving plate. Spread a generous amount of whipped ganache on top. Place the second layer over it and coat the entire cake with the remaining frosting. Use an offset spatula for smooth edges or create rustic swirls.
  14. Refrigerate the cake for 20-30 minutes to let the frosting set. Bring to room temperature before slicing for best texture.

Notes

Use softened but not melted butter for best creaming results. Hot coffee enhances chocolate flavor but can be substituted with strong black tea or warm water. Chill ganache before whipping to achieve fluffy texture. Avoid frosting warm cake layers to prevent melting. Store cake covered in fridge up to 4 days or freeze slices up to 2 months.

Nutrition

Keywords: chocolate cake, fudge cake, whipped ganache, easy chocolate cake, layer cake, chocolate dessert, homemade cake, rich chocolate cake

Find it online: https://sofiaspice.com/decadent-chocolate-fudge-layer-cake-recipe-with-easy-whipped-ganache-frosting/