Prepare for pure chocolate indulgence with this rich and fudgy Chocolate Fudge Layered Cake. Featuring a dense brownie cake base topped with a smooth and glossy ganache, this dessert is the ultimate treat for chocolate lovers. Whether you’re celebrating a special occasion or simply giving in to a craving, this cake delivers on every level.
Why You’ll Love This Recipe
This cake combines the best of both worlds: the chewy richness of brownies and the luxurious finish of ganache. It’s easy to make with simple ingredients but has a stunning appearance and intense chocolate flavor that make it a standout dessert. Serve it at birthdays, dinner parties, or anytime you need a show-stopping sweet.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownie Cake:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ tsp salt
1 tsp baking powder
1 cup chocolate chips (semi-sweet or dark)
For the Ganache Topping:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
directions
1. Prepare the Brownie Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar until well blended.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool completely in the pan.
2. Make the Ganache Topping:
9. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
10. Remove from heat and pour the hot cream over the chopped chocolate in a heatproof bowl.
11. Let sit for 2–3 minutes to melt the chocolate, then stir gently until smooth and glossy.
3. Assemble the Cake:
12. Pour the ganache over the cooled brownie cake. Use a spatula to spread evenly over the surface.
13. Allow the ganache to set at room temperature or refrigerate briefly for a firmer top.
14. Slice and serve once the ganache is set to your liking.
Servings and timing
This recipe yields approximately 12–16 servings.
Prep time: 20 minutes
Baking time: 25–30 minutes
Cooling and setting time: 1 hour
Total time: About 1 hour 50 minutes
Variations
Nutty Addition: Stir in ½ cup chopped walnuts or pecans into the brownie batter for extra crunch.
Espresso Twist: Add 1 teaspoon instant espresso powder to the batter for a mocha flavor.
Fruity Topping: Top the ganache with fresh raspberries or sliced strawberries for contrast.
Layered Cake: Bake in two smaller pans and sandwich with ganache or whipped cream for a layered effect.
Salted Caramel: Drizzle caramel sauce over the ganache and sprinkle with flaky sea salt for a sweet-salty variation.
storage/reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For best texture, allow refrigerated slices to come to room temperature before serving.
To freeze, wrap slices individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature.
FAQs
Can I use dark chocolate for the ganache?
Yes, dark chocolate will create a richer, more intense flavor. Use 70% cocoa or higher for a deeper taste.
Do I need a mixer for this recipe?
No, a whisk and spatula are sufficient, as the batter is easy to mix by hand.
Can I make this in a round cake pan?
Yes, a 9-inch round cake pan works well. Adjust baking time slightly and monitor closely.
Why is my ganache too runny?
It may need more time to cool and thicken. Place it in the fridge for 10–15 minutes, then stir before spreading.
Can I use milk chocolate for the ganache?
Yes, but it will result in a sweeter ganache. Reduce added sugar slightly if using milk chocolate.
What can I use instead of heavy cream?
Full-fat coconut cream is a dairy-free alternative that works well for ganache.
Can I double this recipe?
Yes, double all ingredients and use a larger pan or bake in two batches for larger gatherings.
Is this recipe gluten-free?
Not as written, but you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.
What is the texture like?
The cake is dense and moist like a brownie, with a rich, fudgy finish from the ganache.
Can I add frosting instead of ganache?
Yes, chocolate buttercream or cream cheese frosting can be used if preferred.
Conclusion
Chocolate Fudge Layered Cake is a decadent dessert that delivers deep chocolate flavor and luxurious texture in every bite. With its fudgy brownie base and velvety ganache topping, this cake is a must-try for chocolate enthusiasts. Simple to make yet impressively rich, it’s the perfect treat for birthdays, holidays, or any celebration where dessert takes center stage.
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