Shotts Fudgy Chocolate Layer Cake
Indulge in a slice of pure decadence with Shotts Fudgy Chocolate Layer Cake, the ultimate dessert for chocolate lovers. This rich and moist two-layer cake is infused with deep cocoa flavor and topped with a luscious dark chocolate buttercream frosting that’s both creamy and irresistibly glossy. Featuring simple pantry staples like unsweetened cocoa powder, boiling water, and pure vanilla extract, this recipe uses a unique method to create a perfectly tender and fudgy texture. Each bite melts in your mouth, making it ideal for celebrations or indulgent cravings. Easy to prepare in just an hour, this chocolate cake is beautifully finished with optional toppings like chocolate shavings or fresh fruit for a stunning presentation. Perfect for birthdays, holidays, or any special occasion, this show-stopping treat is sure to impress family and friends.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Pure vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter
- 3.5 cups Powdered sugar
- 2 tablespoons Heavy cream
- 4 ounces Dark chocolate (melted and cooled slightly)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer until the batter is smooth and well combined.
Slowly pour in the boiling water while mixing on low speed. The batter will be thin. Ensure it is evenly mixed.
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the unsalted butter on medium speed in a large bowl until creamy and fluffy, about 3 minutes.
Gradually add the powdered sugar, beating well after each addition. Add the heavy cream and continue beating until the frosting is light and smooth.
Fold in the melted and slightly cooled dark chocolate until fully incorporated and glossy.
Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top.
Place the second cake layer on top of the frosted layer. Frost the top and sides of the cake evenly with the remaining frosting.
Decorate as desired, such as with chocolate shavings, sprinkles, or fresh fruit.
Chill the cake in the refrigerator for at least 30 minutes to set the frosting before slicing and serving.
Nutrition Facts
Calories |
6789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.4 g | 340% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 5443 mg | 237% | |
| Total Carbohydrate | 1088.8 g | 396% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 850.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 480 mg | 37% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1432 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
