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Baking recipe · from the recipe book

Chocolate Fudge Layer Cake

Deeply chocolatey, tender coffee-boosted layers stacked and coated with a silky, fudgy chocolate buttercream.

Chocolate Fudge Layer Cake

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1½ cups300 gGranulated sugar
  • 1½ cups125 gUnsweetened cocoa powdersifted; divided: 75 g for the cake, 50 g for the frosting
  • 1¾ tsp8 gBaking soda
  • 1⅛ tsp5 gBaking powder
  • 1 tsp6 gSaltdivided: 5 g for the cake, 1 g for the frosting
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ½ cup115 gCanola oildivided: 5 g for greasing, 110 g for the batter
  • 1 tbsp12 gVanilla extractdivided: 8 g for the cake, 4 g for the frosting
  • 1 cup (240 ml)240 gBrewed coffeefreshly brewed and hot
  • ⅔ cup115 gSemisweet chocolate chips
  • 1 cup225 gUnsalted buttersoftened
  • 3 cups360 gPowdered sugarsifted
  • ¼ cup (60 ml)60 gHeavy creamroom temperature

Steps

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with the 5 g portion of canola oil and line the bottoms with parchment.
  2. In a large bowl, whisk the all-purpose flour, the granulated sugar, the 75 g portion of unsweetened cocoa powder, the baking soda, the baking powder and the 5 g portion of salt until no lumps remain.
  3. In a second bowl, whisk the eggs, buttermilk, the remaining 110 g of canola oil and the 8 g portion of vanilla until smooth.
  4. Pour the egg mixture into the flour mixture and whisk until just combined, then slowly whisk in the hot brewed coffee to make a thin, glossy batter.
  5. Divide the batter evenly between the pans and bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in the pans on a rack for 15 minutes, then turn them out onto the rack, peel off the parchment and cool completely, about 1 1/2 hours.
  7. While the cakes cool, melt the chocolate chips in short bursts in the microwave, stirring often, and let them cool until just warm.
  8. For the frosting, beat the softened butter until pale and fluffy, about 3 minutes. On low speed, beat in the powdered sugar and the remaining 50 g of unsweetened cocoa powder.
  9. Add the melted chocolate chips, the heavy cream, the remaining 4 g of vanilla and the remaining 1 g of salt to the frosting, and beat on medium-high until silky, 2 to 3 minutes.
  10. Set one cake layer on a plate and spread about a quarter of the frosting over it. Top with the second layer, then cover the top and sides with the rest of the frosting, swirling it with the back of a spoon.
  11. Let the frosting set for 15 minutes, then cut the cake into 12 slices with a warm knife.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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