Chocolate Fudge Layered Cake

Short Description

This decadent Chocolate Fudge Layered Cake features two rich brownie-style layers filled and topped with a silky ganache made from real chocolate and cream. Dense, moist, and deeply chocolatey, it’s the ultimate dessert for chocolate lovers.

Why You’ll Love This Recipe

• Combines the richness of brownies with the elegance of a layer cake

• Ganache topping adds a luxurious, glossy finish

• Simple ingredients with a high-end result

• Perfect for special occasions, birthdays, or chocolate cravings

• Easy-to-follow method for impressive presentation

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownie Cake

• 1 cup unsalted butter

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 cup unsweetened cocoa powder

• ½ teaspoon salt

• 1 teaspoon baking powder

• 1 cup chocolate chips (semi-sweet or dark)

For the Ganache Topping

• 1 cup heavy cream

• 8 oz semi-sweet chocolate, chopped

Directions

1. Preheat the Oven
   Preheat your oven to 350 °F (175 °C). Grease and flour two 9-inch round cake pans.

2. Make the Brownie Batter
   In a large saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until smooth and well blended.

3. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry mixture into the wet ingredients until just combined. Stir in the chocolate chips.

4. Bake the Cakes
   Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

5. Prepare the Ganache
   Heat the cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the chopped chocolate, and let sit for 2–3 minutes. Stir until smooth and glossy.

6. Assemble the Cake
   Place one cooled cake layer on a serving plate. Pour half of the ganache over the top, letting it drip slightly over the edges. Place the second cake layer on top and cover with the remaining ganache, spreading it evenly.

7. Serve and Enjoy
   Let the ganache set slightly before slicing and serving.

Servings and Timing

• Servings: 12 servings

• Prep Time: 20 minutes

• Bake Time: 25–30 minutes

• Total Time: 45–50 minutes

• Calories: Approximately 400 kcal per serving

Variations

• Double chocolate: Stir extra chocolate chunks or mini chocolate chips into the ganache for added texture.

• Nutty version: Add ½ cup chopped walnuts or hazelnuts to the brownie batter.

• Mocha twist: Add 1 tablespoon instant espresso powder to the dry ingredients.

• Frosting alternative: Swap ganache for chocolate buttercream for a thicker, creamier finish.

• Individual servings: Bake in mini springform pans for single-serving desserts.

Storage/Reheating

• Room temperature: Store covered at room temperature for up to 2 days.

• Refrigerator: Keep in an airtight container for up to 5 days. Allow to come to room temperature before serving.

• Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight.

FAQs

1. Can I make this cake a day ahead?

Yes, the flavor actually improves as it rests. Assemble the day before and refrigerate until ready to serve.

2. What kind of chocolate is best for the ganache?

Use good-quality semi-sweet or dark chocolate for the best flavor and texture.

3. Can I use cocoa powder instead of chopped chocolate for the ganache?

No, cocoa powder won’t create a smooth ganache. Use solid chocolate for best results.

4. How do I know when the brownie cake is done?

Insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter.

5. Can I bake this in one pan and slice it in half?

It’s best baked in two pans to maintain structure and avoid overbaking the edges.

6. Is this cake very sweet?

It is rich but balanced. Use dark chocolate for the ganache if you prefer less sweetness.

7. Can I add a filling between the layers?

Yes—consider spreading a thin layer of raspberry jam or whipped cream between the layers before the ganache.

8. How do I get a smooth ganache finish?

Let the ganache cool slightly before pouring and spread it evenly with an offset spatula.

9. What’s the best way to cut this cake?

Use a sharp knife warmed under hot water and wiped dry between cuts for clean slices.

10. Can I turn this into cupcakes?

Yes, bake in lined cupcake tins for about 18–20 minutes. Top with ganache after cooling.

Conclusion

This Chocolate Fudge Layered Cake offers the perfect fusion of brownie indulgence and cake elegance, crowned with luscious ganache for a show-stopping dessert. Whether for birthdays, celebrations, or simple chocolate cravings, this recipe promises rich satisfaction in every bite.