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Chocolate Fudge Layered Cake

Rich, decadent chocolate fudge layered cake with creamy chocolate frosting and elegant drip decoration—perfect for celebrations and cozy gatherings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Layers
  • 2 1/4 cups all-purpose flour sifted
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt plus a pinch for frosting
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water
For the Chocolate Fudge Frosting
  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • pinch salt salt for frosting
  • 4 oz melted chocolate for drip
  • chocolate decorations truffles, curls, chopped bars, crumbs

Equipment

  • Oven
  • Mixing Bowls
  • Electric mixer
  • Cake Pans
  • Piping Bag
  • Spatula

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease and line cake pans. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Step 2: Add buttermilk, vegetable oil, eggs, and vanilla extract to dry ingredients. Mix on medium speed for about 2 minutes until smooth.
  3. Step 3: Gradually pour in hot coffee while mixing until batter is silky and thin.
  4. Step 4: Divide batter evenly into prepared pans and bake for 18 to 22 minutes or until a toothpick inserted comes out clean. Let layers cool completely.
  5. Step 5: For frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, beating until combined.
  6. Step 6: Add heavy cream, vanilla extract, and a pinch of salt. Beat on high until frosting is fluffy and smooth.
  7. Step 7: Assemble cake by layering cake and frosting evenly. Repeat until stacked high.
  8. Step 8: Pour slightly cooled melted chocolate over top for drip effect. Use piping bag to add frosting swirls and decorate with chocolate truffles, curls, bars, and crumbs.
  9. Step 9: Chill cake in fridge for at least 1 hour before slicing for clean cuts.

Notes

Substitute buttermilk with milk and vinegar or lemon juice. Use melted coconut oil for a subtle flavor twist. For dairy-free options, use plant-based butter and cream. Add chopped nuts or chocolate chips for crunch. Espresso powder enhances chocolate depth. Store cake covered in fridge up to 5 days or freeze up to 2 months.