This is a 6 layer chocolate fudge cake that is the most fudgiest cake! It has 6 layers of super moist and soft chocolate cake with a chocolate fudge frosting in between each layer.

Split open chocolate fudge cake.

I wanted to make the fudgiest chocolate cake to rival cheesecake factory chocolate cake. I also wanted it to be a showstopper kind of cake. For the actual chocolate cake layers, I added extra moisture to the cake so it is extra soft. It also gets baked in 6 cake pans for the 6 layers.
Then, the chocolate fudge frosting has chocolate ganache and cocoa powder for a super luscious frosting. It also has a TBSP of light corn syrup to give it that extra shine.

Taking a slice out of the chocolate fudge cake.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. This results in a dryer cake. This also applies to the cocoa powder too.
  • Tip 2: Separate half of the cake batter into a bowl, this will get baked after the first batch. Bake the first batch for 15-17 minutes, let it cool in the pans for 10 minutes before transferring to a cooling rack. The, spray the pans again and bake the second half. You will get 6 layers.
  • Tip 3: When making the frosting, make the ganache first so it can cool down before it gets added into the frosting. After the ganache is added, it will get lighter in color as it beats. It will darken in color again after you frost the cake and it rests.
Cake batter in a bowl.
The chocolate cake batter will be very runny.
Baked cake layers stacked on top of each other.
This makes 6 thinner layers. You won’t need to cut off the tops.
Chocolate fudge frosting in a glass bowl.
Make the frosting right before you need it.

Assembling the cake

Frosting on top of a cake layer.
Place one layer down and spread 1/2 cup of frosting. Repeat this with the rest of the layers.
Decorated cake on a wood board.
I frosted the rest of the cake and used the tip of an offset spatula to create this swirl look.
Close up of an opened up cake.

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For more chocolate cake recipes, try my triple chocolate cake and chocolate ganache cake.

Slice of cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Split open chocolate fudge cake.
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6 Layer Chocolate Fudge Cake

Stephanie Rutherford
This chocolate fudge cake is three 8 inch chocolate cakes split in half to make 6 cakes. There is a rich fudge frosting in between each layer. It is super fudgy and chocolaty!
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Prep Time: 1 hour
Cook Time: 28 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 58 minutes
Servings: 16 slices

Ingredients
 
 

Chocolate Cake

  • 2 cups All-purpose flour
  • 1 cup Unsweetened cocoa powder, dutch process
  • 1/4 cup Cornstarch
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Oil, canola or vegetable
  • 2 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 1 cup Sour cream, room temperature or greek yogurt
  • 1 cup Buttermilk, room temperature
  • 1 cup Hot water, or hot coffee

Chocolate Fudge Frosting

  • 1 cup Semi-sweet chocolate chips
  • 2/3 cup Heavy cream
  • 2 cups Unsalted butter, room temperature
  • 2 1/2 cups Powdered sugar, sifted
  • 2/3 cup Unsweetened cocoa powder, dutch process
  • 1 tsp Pure vanilla extract

Instructions
 

  • In a large pot over medium heat, melt the butter. Prepare all the other ingredients while it melts. Sift the powdered sugar and cocoa powder in a medium bowl set aside.

Chocolate Cake

  • Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles. Spray again.
  • In a medium bowl, sift the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Set aside.
  • Start the hot water on the stove. In large bowl, whisk the oil, sugar, vanilla, eggs, sour cream, and buttermilk.
  • Add in the dry ingredients and whisk until combined but still a little lumpy. Slowly pour in the hot water while mixing the whole time. Mix until combined.
  • Pour half of the cake batter into a separate bowl.
  • Pour one half of the cake batter evenly between the three cake pans. Bake for15-17 minutes until a toothpick inserted comes out with moist crumbs.
  • Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
  • Spray the pans again and bake for 15-17 minutes to bake the rest of the cake batter.

Chocolate Fudge Frosting

  • Pour the chocolate chips into a bowl. Heat the heavy cream in a small saucepan over medium heat until steaming. Pour hot cream over the chocolate chips and let it sit for 2 minutes.
  • Use a baking rubber spatula to stir the chocolate until smooth. If any chocolate chunks remain heat in the microwave for 10 seconds.
  • Sift the powdered sugar and cocoa powder in a medium bowl. Set aside.
  • Using a mixer in a large bowl, beat the butter on high speed for 3 minutes.
  • Add in the powdered sugar and mix on low speed until just combined. Scrape the bowl to make sure the butter is thoroughly mixed in. It will be thick.
  • Add in the vanilla and chocolate ganache into the frosting, and beat on high speed for 2 minutes. Scrape the bowl halfway through.

Assembly

  • Place the first cake layer down. Spread a 1/2 cup of frosting over the cake. Repeat with cake layers 2-5.
  • Place the last cake layer down with the bottom of the cake facing up. Place cake in the freezer for 10 minutes to firm up the cake.
  • Frost the rest of the cake.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 647kcal, Carbohydrates: 71g, Protein: 5g, Fat: 50g, Saturated Fat: 23g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 262mg, Potassium: 273mg, Fiber: 5g, Sugar: 31g, Vitamin A: 975IU, Vitamin C: 0.2mg, Calcium: 96mg, Iron: 3mg
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