Description
This rich and indulgent Chocolate Fudge Layered Cake features two layers of moist, brownie-style cake and a silky ganache topping. Perfect for birthdays, celebrations, or when only deep, chocolatey decadence will do. Keyword: Chocolate Fudge Layered Cake
Ingredients
For the Brownie Cake:
-
1 cup unsalted butter
-
2 cups granulated sugar
-
4 large eggs
-
1 tsp vanilla extract
-
1 cup all-purpose flour
-
1 cup unsweetened cocoa powder
-
1/2 tsp salt
-
1 tsp baking powder
-
1 cup chocolate chips (semi-sweet or dark)
For the Ganache Topping:
-
1 cup heavy cream
-
8 oz semi-sweet chocolate, chopped
Instructions
-
Preheat Oven:
Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans. -
Make Brownie Batter:
Melt butter in a saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth. -
Combine Dry Ingredients:
In a separate bowl, whisk flour, cocoa powder, salt, and baking powder. Gradually add to wet ingredients. Stir until just combined. Fold in chocolate chips. -
Bake the Cakes:
Divide batter between pans. Bake for 25–30 minutes or until a toothpick inserted comes out with moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks. -
Make Ganache:
Heat cream in a saucepan over medium heat until it begins to simmer. Remove from heat, add chopped chocolate, and let sit for a few minutes. Stir until smooth and glossy. -
Assemble the Cake:
Place one cake layer on a serving plate. Pour half the ganache on top and let it drip slightly. Place the second layer and pour the remaining ganache, smoothing it over the top and sides. -
Serve & Enjoy:
Let ganache set for a few minutes before slicing. Serve with a scoop of vanilla ice cream or fresh berries if desired.
Notes
-
Use dark chocolate chips for an extra-rich flavor.
-
Chill for 10–15 minutes before slicing for clean layers.
-
Leftovers can be stored in the refrigerator for up to 5 days.