A towering tribute to chocolate indulgence, the Ultimate Fudge Fantasy Layer Cake is a dream come true for dessert enthusiasts. This decadent creation features three layers of moist dark chocolate cake, each generously filled with thick chocolate fudge. Encased in a creamy chocolate buttercream and adorned with a glossy ganache drip, it’s a showstopper that promises to delight at any celebration.
Why You’ll Love This Recipe
Deep Chocolate Flavor: The combination of Dutch-process cocoa and hot coffee intensifies the rich chocolate taste.
Multiple Textures: From the moist cake layers to the creamy buttercream and silky ganache, each bite offers a delightful contrast.
Versatile Presentation: Customize with your favorite toppings like brownie bites, truffles, or chocolate curls for a personalized touch.
Make-Ahead Friendly: Prepare components in advance to simplify assembly on the day of serving.
Impressive Yet Achievable: While it looks elaborate, the step-by-step process makes it accessible for home bakers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fudge Cake (Three 8 or 9-inch layers):
2 cups all-purpose flour
¾ cup Dutch-process cocoa powder
2 cups granulated sugar
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee (or hot water)
For the Thick Fudge Filling:
½ cup sweetened condensed milk
½ cup heavy cream
8 oz semi-sweet or dark chocolate, chopped
1 tablespoon butter
Pinch of salt
For the Chocolate Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
¾ cup Dutch-process cocoa powder
⅓ cup heavy cream (adjust for desired consistency)
1 teaspoon vanilla extract
Pinch of salt
For the Ganache Drip:
4 oz dark chocolate, chopped
½ cup heavy cream
1 tablespoon corn syrup or butter (optional, for added shine)
Optional Toppings:
Brownie bites
Fudge cubes
Chocolate curls or shards
Truffles
Gold leaf or sprinkles
Directions
Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch or two 9-inch cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Stir in hot coffee until the batter is well combined; it will be thin.
Divide the batter evenly among the prepared pans and bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Fudge Filling:
In a saucepan over medium heat, combine sweetened condensed milk and heavy cream. Heat until just simmering.
Remove from heat and add chopped chocolate, butter, and a pinch of salt. Let sit for 2 minutes, then stir until smooth.
Allow the mixture to cool to a spreadable consistency.
Prepare the Chocolate Buttercream:
In a large bowl, beat softened butter until creamy.
Gradually add powdered sugar and cocoa powder, beating until combined.
Add heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy, adjusting cream for desired consistency.
Assemble the Cake:
Place one cake layer on a serving plate. Spread half of the fudge filling over the top.
Add the second cake layer and spread the remaining fudge filling.
Top with the final cake layer.
Apply a crumb coat of chocolate buttercream over the entire cake and refrigerate for 15–30 minutes.
Apply the remaining buttercream, smoothing the sides and top.
Add the Ganache Drip:
In a small saucepan, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes.
Stir until smooth. Add corn syrup or butter if desired for extra shine.
Allow ganache to cool slightly, then drizzle over the top edges of the cake, letting it drip down the sides.
Decorate:
Top the cake with your choice of brownie bites, fudge cubes, chocolate curls, truffles, gold leaf, or sprinkles.
Servings and Timing
Servings: 12–14 slices
Preparation Time: 45 minutes
Baking Time: 30–35 minutes
Cooling and Assembly Time: 1 hour
Total Time: Approximately 2 hours 15 minutes
Calories: Approximately 650 kcal per slice
Variations
Mocha Flavor: Add 1 teaspoon of espresso powder to the cake batter for a coffee-infused twist.
Nutty Delight: Incorporate chopped toasted nuts between layers for added crunch.
Fruit Fusion: Spread a layer of raspberry or cherry preserves along with the fudge filling for a fruity contrast.
White Chocolate Version: Substitute white chocolate in the ganache and buttercream for a different flavor profile.
Mini Cakes: Use the batter to make cupcakes or mini layer cakes for individual servings.
Storage/Reheating
Storage: Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap individual slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Bring slices to room temperature before serving. For a warm treat, microwave individual slices for 10–15 seconds.
FAQs
Can I make the cake layers in advance?
Yes, bake the cake layers ahead of time, wrap them tightly in plastic wrap, and store at room temperature for up to 2 days or freeze for up to 2 months.
What can I use instead of buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5–10 minutes before using.
Can I use natural cocoa powder instead of Dutch-process?
Yes, but the flavor and color will differ. Dutch-process cocoa provides a deeper color and smoother flavor.
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