Triple D Fudge Cake
Indulge in the decadent delight of Triple D Fudge Cake, a chocolate lover's dream layered with rich ganache, creamy frosting, and an ultra-moist base. This dessert masterpiece combines the deep flavor of unsweetened cocoa powder with the light tang of buttermilk, creating a perfectly balanced cake that's both tender and flavorful. A luxurious chocolate ganache crafted from semi-sweet chocolate chips and heavy cream adds a silky sophistication, while the whipped chocolate buttercream ties it all together with a luscious finish. Perfect for special occasions or a show-stopping family treat, this fudge cake is a labor of love that’s worth every moment in the kitchen. Serve it as the ultimate centerpiece for any dessert table, and watch it disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 0.5 cup unsalted butter
- 3 cups confectioners' sugar
- 2 tablespoons milk
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 buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on low speed until combined, then on medium speed for about 2 minutes until smooth.
Gradually stir in the boiling water, mixing until the batter is well-combined. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to steam (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth. Let the ganache cool to room temperature before proceeding.
For the frosting, beat the butter in a large bowl until creamy. Gradually add the confectioners' sugar and cocoa powder, then add the milk slowly until the frosting reaches your desired consistency.
To assemble, place one cake layer on a serving platter. Spread a thin layer of ganache over the top, then add a layer of frosting. Place the second cake layer on top and repeat the process, finishing with frosting to cover the top and sides of the cake.
Decorate the cake as desired with remaining ganache or additional chocolate shavings. Refrigerate for 30 minutes to set, then slice and enjoy.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 73.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 236 mg | 5% | |
*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.
