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–+ servings
Double Layer Chocolate Fudge Cake

Luxuriously Moist Double Layer Chocolate Fudge Cake Delight

This Double Layer Chocolate Fudge Cake is a decadently rich dessert that captures the essence of chocolate bliss.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with oat flour or almond flour for gluten-free options
  • 2 cups granulated sugar coconut sugar is a healthier alternative
  • 3/4 cup unsweetened cocoa powder use a high-quality cocoa for the best results
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs can replace with applesauce or flaxseed meal for a vegan version
  • 1 cup whole milk almond milk serves as a great dairy-free substitute
  • 1/2 cup vegetable oil both vegetable and canola oils work well
  • 2 tsp vanilla extract
  • 1 cup boiling water key for a moist batter
  • 1 cup semi-sweet chocolate chips
For the Frosting
  • 2 cups heavy cream essential for a fluffy and rich frosting
  • 1 cup powdered sugar contributes to a smooth consistency
  • 2 tsp vanilla extract enhances the flavor of the frosting
For the Garnish
  • chocolate shavings add a decorative touch

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • hand mixer or whisk
  • measuring cups and spoons
  • Sifter

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. Make a well in the center of dry ingredients and add eggs, whole milk, vegetable oil, and vanilla extract. Beat until smooth and creamy.
  4. Stir in the boiling water and carefully mix until combined. Fold in semi-sweet chocolate chips.
  5. Divide the batter equally between the prepared pans and bake for 30 to 35 minutes. Check for doneness with a toothpick.
  6. Cool the cakes in the pans for about 10 minutes before transferring to wire racks.
Frosting and Assembly
  1. In a mixing bowl, whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla extract until smooth and fluffy.
  2. Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and adding the second layer. Coat the sides and top with frosting.
  3. Garnish the cake with chocolate shavings using a vegetable peeler.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and moisture. Be cautious when adding boiling water and allow cakes to cool completely before frosting.

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