A rich, ultra-moist chocolate fudge cake filled with a smooth, creamy chocolate layer and finished with a decadent chocolate frosting. ❤️🍰
Ingredients
For the Chocolate Cake
2 cups all-purpose flour (240 g)
2 cups granulated sugar (400 g)
¾ cup unsweetened cocoa powder (65 g)
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs, room temperature
1 cup buttermilk (240 ml)
½ cup vegetable oil (120 ml)
2 teaspoons vanilla extract
1 cup hot brewed coffee or hot water (240 ml)
For the Chocolate Cream Filling
1 cup heavy whipping cream (240 ml)
4 oz (115 g) cream cheese, softened
½ cup powdered sugar (60 g)
¼ cup unsweetened cocoa powder (20 g)
1 teaspoon vanilla extract
For the Chocolate Frosting
½ cup unsalted butter, softened (115 g)
½ cup unsweetened cocoa powder (45 g)
2 cups powdered sugar (240 g)
¼ cup heavy cream or milk (60 ml)
1 teaspoon vanilla extract
Pinch of salt
Preparation
- Bake the Cake
Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla. Mix until just combined.
Slowly pour in the hot coffee or hot water while mixing gently. The batter will be thin, which is normal.
Divide the batter evenly between the prepared pans.
Bake for 28–33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack and cool completely.
- Make the Chocolate Cream Filling
Beat the softened cream cheese until smooth.
Add the powdered sugar, cocoa powder, and vanilla and beat until creamy.
Gradually add the heavy cream and whip until the mixture becomes thick, smooth, and spreadable.
Chill the filling for about 15–20 minutes before assembling.
- Make the Chocolate Frosting
Beat the softened butter until light and creamy.
Add the cocoa powder and mix until smooth.
Gradually add the powdered sugar, alternating with the heavy cream or milk.
Add the vanilla and a pinch of salt. Beat for 2–3 minutes until fluffy and silky.
- Assemble the Cake
Place one completely cooled cake layer on a serving plate.
Spread the chocolate cream filling evenly over the top.
Place the second cake layer on top and gently press it into place.
Cover the entire cake with the chocolate frosting.
For an extra-decadent finish, drizzle with melted chocolate or decorate with chocolate curls.
- Chill and Serve
Refrigerate the cake for at least 30 minutes before slicing. Serve slightly chilled or at room temperature with a glass of cold milk, coffee, or your favorite hot drink.
Enjoy every rich, creamy, chocolate-filled bite! 🍫🍰