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Baking recipe · from the recipe book

Chocolate Fudge Layer Cake with Vanilla Cream

Moist, deep-chocolate layers made with hot coffee hold a fluffy vanilla cream filling under a glossy semisweet ganache.

Chocolate Fudge Layer Cake with Vanilla Cream

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1½ cups300 gGranulated sugar
  • ¾ cup65 gUnsweetened cocoa powder
  • 1¾ tsp8 gBaking soda
  • 1⅛ tsp5 gBaking powder
  • ¾ tsp5 gSalt
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ½ cup110 gCanola oil
  • 2½ tsp10 gVanilla extractdivided
  • 1 cup (240 ml)240 gBrewed coffeehot
  • ½ cup115 gCream cheesesoftened
  • ¾ cup90 gPowdered sugarsifted
  • 1¾ cups (410 ml)420 gHeavy creamdivided, cold
  • 1⅓ cups225 gSemisweet chocolate chips
  • 2⅛ tsp10 gUnsalted butterfor greasing the pans

Steps

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with the butter and line the bottoms with parchment.
  2. In a large bowl, whisk the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder and salt until no lumps of cocoa powder remain.
  3. In a second bowl, whisk the eggs, buttermilk, canola oil and half of the vanilla until smooth.
  4. Pour the egg mixture into the flour mixture and whisk just until combined, then slowly whisk in the hot brewed coffee; the batter will be thin.
  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 layers in the pans for 10 minutes, then turn them out onto a rack and cool completely, about 1 hour.
  7. While the layers cool, make the ganache: heat 180 g of the heavy cream (less than half) in a small pot until steaming, pour it over the chocolate chips in a bowl, wait 5 minutes, then stir until glossy. Let it stand about 30 minutes, until thick but spreadable.
  8. Make the vanilla filling: beat the cream cheese, powdered sugar and the remaining half of the vanilla until smooth, then add the remaining 240 g of heavy cream and beat to firm peaks.
  9. Set one cake layer on a plate, spread the vanilla filling over it to within a finger's width of the edge, and top with the second layer.
  10. Spread the ganache over the top and sides of the cake.
  11. Chill the cake 30 minutes to set the filling, then cut into 12 slices. Keep leftovers in the fridge.

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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