Triple Chocolate Fudge Cake
A Triple Chocolate Fudge Cake with layers of rich chocolate flavor, decadent buttercream, and smooth ganache.
Ingredients
For the Chocolate Cake
- 250 g all-purpose flour
- 75 g unsweetened cocoa powder
- 300 g granulated sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 240 ml whole milk
- 120 ml vegetable oil
- 2 tsp vanilla extract
- 240 ml hot coffee or hot water
Chocolate Buttercream
- 300 g unsalted butter, softened
- 450 g powdered sugar
- 80 g cocoa powder
- 150 g melted dark chocolate, cooled
- 2 tsp vanilla extract
- 3–5 tbsp heavy cream
- Pinch of salt
Chocolate Ganache Filling
- 200 g dark chocolate
- 200 ml heavy cream
- 20 g butter (optional, for extra shine)
Decoration
- Chocolate chunks
- Chocolate chips
- Mini chocolate bars
- Chocolate curls (optional)
Instructions
Bake the Cake
- Preheat oven to 175°C (350°F). Grease and line two 20 cm (8-inch) cake pans.
- Mix flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Stir in the hot coffee gradually. The batter will be thin.
- Divide between pans and bake for 30–35 minutes.
- Cool completely.
Make the Ganache
- Heat the heavy cream until just simmering.
- Pour over chopped chocolate.
- Let sit for 2 minutes.
- Stir until smooth and glossy.
- Cool until thick enough to spread.
Make the Buttercream
- Beat butter until fluffy (3–4 minutes).
- Add powdered sugar and cocoa gradually.
- Mix in melted chocolate and vanilla.
- Add cream until smooth and spreadable.
Assemble
- Place the first cake layer on a serving plate.
- Pipe a buttercream border around the edge.
- Fill the center generously with chocolate ganache.
- Add the second cake layer.
- Frost the entire cake with chocolate buttercream.
- Decorate the top with buttercream swirls, chocolate chunks, mini chocolate bars, and chocolate chips.
Chill
- Refrigerate for 30–60 minutes before slicing for clean, neat layers.
Notes
For a deeper chocolate flavor, use Dutch-process cocoa powder. Replace hot coffee with hot water if preferred, but coffee enhances the chocolate taste. Use good-quality dark chocolate (at least 70% cocoa) for the ganache and buttercream.