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Bis Chocolate Fudge Cake

Sophia
A moist chocolate cake layered with silky fudge filling and crunchy BIS chocolate wafers, delivering rich cocoa flavor and a satisfying mix of textures in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings 12
Calories 510 kcal

Ingredients
  

Chocolate Cake

  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup milk room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder sifted with flour
  • 1 tablespoon baking powder

Chocolate Fudge Filling

  • 2 cans sweetened condensed milk
  • 4 tablespoons cocoa powder
  • 1 tablespoon butter
  • 1 carton (about 200 g) heavy cream
  • 2 packs BIS chocolate wafers chopped

Instructions
 

Bake the Cake

  • Preheat your oven to 350°F (180°C). Grease a baking pan and line it with parchment paper.
  • In a large bowl, whisk the eggs and sugar until smooth.
  • Add the milk and vegetable oil, then whisk until combined.
  • Sift in the flour, cocoa powder, and baking powder. Stir gently until no dry streaks remain.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Avoid overmixing once the flour goes in, because that can make the cake dense.

Prepare the Chocolate Fudge Filling

  • In a saucepan, combine the sweetened condensed milk, cocoa powder, and butter.
  • Cook over medium-low heat, stirring constantly, until thick and creamy.
  • Remove from heat and mix in the heavy cream until smooth and glossy.
  • Let the fudge mixture cool completely.
  • Fold in the chopped BIS wafers just before assembling the cake.
  • Stir constantly while cooking the fudge to prevent scorching.

Assemble the Cake

  • Slice the cooled cake horizontally into two even layers.
  • Spread a generous amount of chocolate fudge filling over the bottom layer.
  • Place the second cake layer on top.
  • Cover the entire cake with the remaining chocolate fudge.
  • Decorate with BIS chocolate wafer pieces around the edges and on top.
  • Let the cake rest for about 20 minutes before slicing so the filling sets.

Notes

Use room temperature eggs and milk for a smoother batter. Sift the cocoa powder with the flour to avoid lumps. If BIS chocolate wafers are unavailable, choose any crisp chocolate wafer cookie. A pinch of salt helps deepen the chocolate flavor, even if the recipe does not call for it.