Description
Indulge in this decadent Chocolate Fudge Layered Cake, featuring rich chocolate layers filled with smooth, creamy fudge frosting. A perfect treat for any occasion!
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup hot water
- 1 1/2 cups chocolate chips (for frosting)
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, and cocoa powder.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
- Slowly pour in the hot water and mix until the batter is thin and smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove and let cool completely on a wire rack.
- For the frosting: In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate chips and stir until smooth. Add vanilla extract and mix well.
- Let the frosting cool to room temperature, then spread it evenly between the cake layers and over the top.
Notes
- For extra flavor, you can add a pinch of salt to the frosting to balance the sweetness.
- The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg