Chocolate fudge layer cake from My Baking Addiction is rich, moist, and deeply chocolatey. I have years of experience making this cake, carefully balancing chocolate, coffee, and sour cream to achieve a tender texture.
I decided to make this chocolate fudge layer cake after seeing a baker create it, inspiring me to try my own version. The main specialty is its fudgy layers paired with creamy chocolate buttercream that melts in the mouth.
I will now show step-by-step how to bake, assemble, and frost this chocolate fudge layer cake for an indulgent dessert experience.
About This Chocolate Fudge Layer Cake
This Chocolate Fudge Layer Cake is rich, deeply chocolatey, and moist, with a tender crumb that melts in the mouth. The flavor is enhanced by brewed coffee, which intensifies the chocolate without adding bitterness.
Each layer is made with all-purpose flour, unsweetened cocoa powder, sugar, eggs, sour cream, vegetable oil, baking soda, and a touch of salt, creating a soft, luscious cake.
The chocolate buttercream topping combines unsalted butter, semisweet and unsweetened chocolate, sugar, egg whites, and vanilla, adding a creamy, decadent finish that balances sweetness and intense chocolate flavor, making every bite indulgent.
How To Prepare Chocolate Fudge Layer Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- 2 mixing bowls
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans (2)
- Parchment paper
- Saucepan
- Cooling rack
Ingredients
For the Chocolate Cake:
- 3 large eggs
- 300 g all-purpose flour (2 ½ cups)
- 280 g sour cream (1 ¼ cups)
- 198 g vegetable oil (1 cup)
- 400 g granulated sugar (2 cups)
- 110 g unsweetened cocoa powder (1 cup)
- 2 ½ tsp baking soda
- 284 g coffee, brewed (1 ¼ cups)
- 1 tsp salt
For the Chocolate Buttercream:
- 450 g unsalted butter, at room temperature (1 pound)
- 225 g semisweet chocolate, chopped (8 ounces)
- 5 egg whites
- 2 tsp vanilla extract
- 56 g unsweetened chocolate, chopped (2 ounces)
- 200 g granulated sugar (1 cup)
How To Make Chocolate Fudge Layer Cake
Step 1: Get the oven and pans ready
Set the oven to 175°C (350°F). Grease two 9-inch round cake pans, sprinkle a little flour over them, or line them with parchment paper. This makes it easier to remove the cakes later.
Step 2: Mix the dry ingredients
In a bowl, combine the flour, cocoa powder, baking soda, and salt. Give them a good sift so everything is evenly mixed. Set it aside for later.
Step 3: Make the wet mixture
In a large bowl, whisk together the eggs and sugar until the texture thickens a little. Add the sour cream, vegetable oil, and brewed coffee. Stir until everything is smooth and uniform.
Step 4: Bring it together
Slowly fold the dry ingredients into the wet mixture with a spatula. Stop once everything is combined. You want the batter thick and smooth don’t over mix or the cake can turn dense.
Step 5: Bake the cake
Divide the batter between the pans evenly. Bake for about 35–40 minutes. Test by inserting a toothpick in the center it should come out clean. Let the cakes sit in their pans for 10 minutes, then gently move them to a wire rack to cool completely.
Step 6: Prepare the chocolate buttercream
Melt semisweet and unsweetened chocolate together, either in a double boiler or carefully in the microwave. Let it cool a bit. Meanwhile, in a clean bowl, whisk the egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches around 70°C (160°F). Whip it until stiff peaks form and the mixture is slightly cooled.
Step 7: Mix butter and chocolate
Beat the butter until creamy. Slowly add the whipped egg whites. Fold in the melted chocolate and vanilla extract. The frosting should be silky and smooth.
Step 8: Assemble the cake
Place one cooled cake layer on your serving plate. Spread a thick layer of buttercream over it. Add the second layer and cover the entire cake with the remaining frosting. Smooth it with an offset spatula. Chill the cake a little before slicing it helps the pieces hold their shape.
Notes: Coffee enhances the chocolate flavor but can be substituted with hot water if preferred. For extra richness, chill the frosting slightly before spreading to make it easier to handle.
Cooking Method Explained Simply
The chocolate fudge layer cake is made by first mixing the dry ingredients—flour, cocoa, baking soda, and salt and then combining the wet ingredients like eggs, sour cream, oil, and coffee.
The batter is gently folded together to keep it light, then poured into prepared cake pans and baked until a toothpick comes out clean.
The chocolate buttercream is made by melting chocolate, whipping egg whites, and folding in butter. Once the cake cools, the layers are stacked and frosted for a rich, creamy finish.
Nutrition Facts Of Chocolate Fudge Layer Cake
| Nutrition | Amounts |
|---|---|
| Calories | 520 kcal |
| Protein | 6g |
| Fat | 32g |
| Saturated Fat | 18g |
| Carbohydrates | 54g |
| Sugar | 40g |
| Fiber | 4g |
Why You’ll Love This Recipe
You’ll love this chocolate fudge layer cake because it delivers rich, indulgent chocolate flavor in every bite while staying wonderfully moist and tender.
The coffee in the batter enhances the chocolate depth without being noticeable, and the layers of silky chocolate buttercream add a creamy, luxurious texture.
The chocolate fudge layer cake uses simple ingredients but results in a bakery-quality cake that looks impressive and tastes decadent.
Baking this chocolate fudge layer cake allows for a satisfying process, from mixing the batter to spreading the smooth frosting, creating a dessert that delights both the eyes and the taste buds.
How It Works
This chocolate fudge layer cake works by combining simple ingredients in a way that creates a rich, moist texture and deep chocolate flavor.
The wet ingredients eggs, sour cream, oil, and coffee keep the cake tender while enhancing the cocoa’s intensity. The dry ingredients, including flour, cocoa powder, baking soda, and salt, provide structure and lift.
Baking in well-prepared pans allows the layers to rise evenly. The chocolate buttercream is made by melting chocolate, whipping egg whites into a meringue, and folding in butter, creating a light yet creamy frosting that hold the cake together beautifully.
Tips For Success
1. Sift the cocoa powder and flour together to prevent lumps and ensure an even chocolate flavor.
2. Use fresh eggs and high-quality chocolate for the richest taste and smoothest buttercream.
3. Brew the coffee strong and let it cool slightly; it boosts the chocolate flavor without affecting the cake’s texture.
4. Fold ingredients gently when combining wet and dry mixtures to keep the cake light and airy.
5. Rotate the cake pans halfway through baking to ensure even cooking.
6. Chill the frosting slightly if it feels too soft before spreading so it holds the layers neatly.
Serving Ideas
This chocolate fudge layer cake can be served in many delightful ways to make it even more special. Serve slices on a simple white plate to showcase the rich layers and glossy buttercream.
Add a scoop of vanilla or coffee ice cream on the side for a creamy contrast. Fresh berries or a drizzle of chocolate sauce can give a pop of color and extra flavor.
A dusting of cocoa powder or powdered sugar adds a finishing touch. This cake also pairs beautifully with a cup of hot coffee or milk, turning each serving into a decadent treat.
Addition For Extra Delicious Ideas
➤ Chocolate Ganache Drip – Melt rich dark chocolate with a touch of cream and pour it over the top of the frosted cake. The smooth, glossy ganache gently drips down the sides, giving a luxurious, professional look and an extra layer of intense chocolate flavor.
➤ Toasted Coconut Topping – Lightly toast coconut flakes until golden and sprinkle them over the frosting or between the layers. The toasted coconut adds a delicate crunch and a subtle, nutty sweetness that balances the rich chocolate.
➤ Caramelized Nuts – Chop almonds, pecans, or hazelnuts and caramelize them with sugar until crisp. Layer them between the cake and frosting or scatter on top for a satisfying crunch and a buttery, caramelized flavor that pairs beautifully with chocolate.
➤ Chocolate Chips or Chunks – Mix mini chocolate chips or chunks into the cake batter before baking. When the cake is cut, pockets of melted chocolate are revealed, adding a playful texture and bursts of chocolate in every bite.
➤ Liqueur Infusion – Brush each cake layer lightly with coffee, chocolate, or hazelnut liqueur. The liquid seeps into the cake, adding depth, warmth, and complexity to the flavor, making the cake feel decadent and grown-up without being overpowering.
Cake Storage
This Chocolate Fudge Layer Cake can be stored to keep it fresh and moist. Keep the cake covered in an airtight container at room temperature for up to 2 days.
For longer storage, place it in the refrigerator for up to 5 days, making sure it is tightly wrapped or in a cake keeper to prevent it from drying out.
The cake can also be frozen for up to 2 months; wrap each layer in plastic wrap and foil, then thaw in the refrigerator before assembling and frosting for the best texture and flavor.
Conclusion
Making this Chocolate Fudge Layer Cake was such a joyful experience. The rich, moist layers paired with creamy chocolate buttercream came out perfectly, just as I hoped.
After baking, I enjoyed a slice myself and was amazed by the deep chocolate flavor and tender texture. When I served it to my family and guests, everyone loved it, and their smiles and compliments made the effort worthwhile.
This cake became an instant favorite, leaving a warm, happy feeling, and I will definitely make it again for future celebrations.
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Chocolate Fudge Layer Cake
Equipment
- 2 mixing bowls
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans (2)
- Parchment paper
- Saucepan
- Cooling rack
Ingredients Â
For the Chocolate Cake:
- 3 large eggs
- 300 g all-purpose flour 2 ½ cups
- 280 g sour cream 1 ¼ cups
- 198 g vegetable oil 1 cup
- 400 g granulated sugar 2 cups
- 110 g unsweetened cocoa powder 1 cup
- 2 ½ tsp baking soda
- 284 g coffee brewed (1 ¼ cups)
- 1 tsp salt
For the Chocolate Buttercream:
- 450 g unsalted butter at room temperature (1 pound)
- 225 g semisweet chocolate chopped (8 ounces)
- 5 egg whites
- 2 tsp vanilla extract
- 56 g unsweetened chocolate chopped (2 ounces)
- 200 g granulated sugar 1 cup
InstructionsÂ
Step 1: Get the oven and pans ready
- Set the oven to 175°C (350°F). Grease two 9-inch round cake pans, sprinkle a little flour over them, or line them with parchment paper. This makes it easier to remove the cakes later.
Step 2: Mix the dry ingredients
- In a bowl, combine the flour, cocoa powder, baking soda, and salt. Give them a good sift so everything is evenly mixed. Set it aside for later.
Step 3: Make the wet mixture
- In a large bowl, whisk together the eggs and sugar until the texture thickens a little. Add the sour cream, vegetable oil, and brewed coffee. Stir until everything is smooth and uniform.
Step 4: Bring it together
- Slowly fold the dry ingredients into the wet mixture with a spatula. Stop once everything is combined. You want the batter thick and smooth don’t over mix or the cake can turn dense.
Step 5: Bake the cake
- Divide the batter between the pans evenly. Bake for about 35–40 minutes. Test by inserting a toothpick in the center it should come out clean. Let the cakes sit in their pans for 10 minutes, then gently move them to a wire rack to cool completely.
Step 6: Prepare the chocolate buttercream
- Melt semisweet and unsweetened chocolate together, either in a double boiler or carefully in the microwave. Let it cool a bit. Meanwhile, in a clean bowl, whisk the egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches around 70°C (160°F). Whip it until stiff peaks form and the mixture is slightly cooled.
Step 7: Mix butter and chocolate
- Beat the butter until creamy. Slowly add the whipped egg whites. Fold in the melted chocolate and vanilla extract. The frosting should be silky and smooth.
Step 8: Assemble the cake
- Place one cooled cake layer on your serving plate. Spread a thick layer of buttercream over it. Add the second layer and cover the entire cake with the remaining frosting. Smooth it with an offset spatula. Chill the cake a little before slicing it helps the pieces hold their shape.