6 Layer Chocolate Fudge Cake
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!
Servings: 16 slices
Calories: 647kcal
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.
Nutrition
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