fudgy chocolate cake

Layer after layer of pure chocolatey goodness, this Ultimate 6-Layer Chocolate Fudge Cake is positively perfect! Six layers of fudgy chocolate cake filled with truffle ganache and chocolate mousse and frosted in a ganache frosting that’s covered in mini chocolate chips. This cake is definitely not for those with a guilty conscience!

Ultimate 6-Layer Chocolate Fudge Cake

mini chocolate chips

squares,

(1Ib) semisweet or dark chocolate, chopped

unsalted butter,

heavy cream

dark or semisweet chocolate, chopped

heavy cream, divided

sugar

all purpose flour

cocoa powder

black cocoa powder (can substitute with unsweetened cocoa powder)

salt

baking soda

baking powder

unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

vanilla extract

instant coffee granules

buttermilk, room temperature

Preheat oven to 350° F (177°C). Grease the...

Preheat oven to 350° F (177°C). Grease the bottom and sides of 1 or 2 ( 8-inch) round cake pans with non-stick spray. Place parchment rounds on the bottom. Set aside. If you only have 1 or 2 8-inch pans, take out 4-5 bowls to divide your batter in later.

In a large bowl, sift flour, cocoa, salt,...

In a large bowl, sift flour, cocoa, salt, baking soda and baking powder. Whisk to combine, set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.

Lower the speed to medium-low and add eggs...

Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.

In a small bowl, combine the vanilla and...

In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla/coffee mixture and beat on medium speed until combined. Batter will be curdled.

Alternately add dry ingredients in thirds and buttermilk...

Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined.

Divide batter equally in 6 portions. I added...

Divide batter equally in 6 portions. I added a scoop of batter to 2 cake pans, then a scoop to 4 bowls and repeated until all the batter was done. Cover the other bowls of batter and set aside.

Bake two layers at a time for 18-20...

Bake two layers at a time for 18-20 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.

Remove cakes from oven and allow to cool...

Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.

Bake another 2 layers and repeat. Once those...

Bake another 2 layers and repeat. Once those are cooled, bake the final 2 layers. Wrap all the cooled layers and store them in the refrigerator to chill and set up to make it easier to handle. See post above for tips on how to handle the layers without breaking.

Place chopped chocolate in a medium bowl. Set...

Place chopped chocolate in a medium bowl. Set aside.

Heat 1/4 cup of heavy cream in a...

Heat 1/4 cup of heavy cream in a small saucepan, stirring constantly until it just begins to simmer.

Remove hot cream from the heat then pour...

Remove hot cream from the heat then pour it over the chocolate, and slowly stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, stirring every 5-10 minutes for about 20-30 minutes or until ganache is completely cooled. Alternatively, you can let it cool at room temperature.

Once ganache has cooled, whip 1/2 cup of...

Once ganache has cooled, whip 1/2 cup of heavy cream with the powdered sugar in a stand mixer fitted with a whisk attachment, or in a medium stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 2-3 minutes.

Remove the ganache from the refrigerator and stir...

Remove the ganache from the refrigerator and stir to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about 1/3 at a time until fully incorporated and no white streaks remain.

Cover the bowl with plastic wrap, placing the...

Cover the bowl with plastic wrap, placing the wrap directly onto the mousse surface. Refrigerate for 1-2 hours or overnight.

Place the chopped chocolate and butter pieces into...

Place the chopped chocolate and butter pieces into a large bowl. Set aside.

Heat the heavy cream in a medium saucepan...

Heat the heavy cream in a medium saucepan until it just begins to simmer.

Remove hot cream from heat then pour it...

Remove hot cream from heat then pour it over the chocolate and butter. Cover the bowl and allow it to sit for 5 minutes.

Remove cover and gently stir mixture until it...

Remove cover and gently stir mixture until it forms a smooth ganache.

Place bowl in the refrigerator and stir every...

Place bowl in the refrigerator and stir every 20 minutes until the ganache is a thick, spreadable consistency. This took me around an hour, but it really depends on the coldness of your refrigerator.

Use an offset spatula to place a dollop...

Use an offset spatula to place a dollop of ganache onto a cake board or serving platter that’s on a turntable. Place one cake layer on top and spread about 1/2 cup of the ganache on top.

Add a second layer on top and spread...

Add a second layer on top and spread on half of the mousse.

Repeat with all layers, alternating between ganache and...

Repeat with all layers, alternating between ganache and mousse. You should have 3 layers of ganache and 2 layers of mousse. Place the final layer upside down.

Chill the cake for 30 minutes so the...

Chill the cake for 30 minutes so the layers can set back up. Stir remaining ganache occasionally to keep it loose.

Once chilled, remove the cake from the refrigerator...

Once chilled, remove the cake from the refrigerator and frost the top and sides with the remaining ganache.

Pour mini chocolate chips into a bowl and...

Pour mini chocolate chips into a bowl and grab large handfuls to press up the sides of the cake. You may want to have a large pan or container under the cake to catch any spills. 7. Go around the cake once with the chocolate chips, then go back to fill any gaps.

Carefully cut your chocolate squares in half and...

Carefully cut your chocolate squares in half and place on top of the cake. Slice and serve!

This chocolate zucchini cake combines indulgent chocolate cake layers packed with hidden zucchini (which you can&#39;t taste!) with a decadent, silky avocado chocolate frosting for a healthy-ish treat no matter the occasion!

Super Moist Chocolate Zucchini Cake

gluten-free flour

tsp Xanthan gum (only needed

brown sugar (or coconut sugar)

cacao powder (unsweetened;

tsp baking powder

tsp baking soda

tsp salt

oat milk

zucchini (shredded)

coconut oil (melted; or vegetable oil)

brewed coffee (OR increase the zucchini to 2 cups and use 1 teaspoon of espresso powder)

Tbs[ apple cider vinegar (or lemon juice)

tsp vanilla extract

avocados

almond milk

coconut oil (or butter/vegan butter)

maple syrup (or another liquid sweetener: agave syrup, etc.)

Tbsp cacao powder (unsweetened)

Tbsp vanilla extract

Grease or line two 8-inch round baking tins (I prefer spring-form pans for easy removal) and spray with cooking spray.

Combine the ground flaxseed and water, then set it aside to thicken for a few minutes. Also, combine the milk and apple cider vinegar and set aside.

Use a medium box grater (or grating disk on your food processor - this takes seconds!) to grate the zucchini - no need to peel first.

Combine the cacao powder and melted coconut oil.

Prepare The Ingredients

Preheat the oven to 350ºF/180ºC.

In a large mixing bowl, sift in all the dry ingredients and whisk the flour mixture to mix.

Carefully pour in all the wet ingredients, including the shredded zucchini (no need to remove the excess liquid first).

Stir the batter until well-incorporated, but make sure not to over-mix it. If using, now add chocolate chips/nuts.If it seems a little stiff, let it sit for a minute or two for the zucchini to release liquid and stir again.

Divide the cake batter between the prepared pans, using a rubber spatula to help get all the batter from the bowl.

Transfer the pans to the oven and bake for between 40-45 minutes, or until a toothpick inserted into the center of each cake comes out clean-ish (crumbs are fine, but no wet batter).

Transfer the cakes to a wire cooling rack and leave them to cool completely. Then, carefully slice each cake in half to make four layers.

Mix and Bake The Batter

To prepare the chocolate avocado frosting, blend all the ingredients together in a small blender or food processor. Start without the milk and then add to thin the frosting to your desired consistency. Taste and adjust any of the ingredients to your liking.

With the cakes cooled, liberally spread the frosting between the layers, decorate the top (optional), slice, and enjoy!

Frost The Cake

Make ahead: It&#39;s best to prepare the frosting fresh, but you can prepare the cake 1-2 days in advance, ready to frost before serving.Store: If you use the avocado frosting, the color and texture will be best on the day it&#39;s made. However, you can store the frosted cake in an airtight container in the fridge for 2-3 days.Freeze: It&#39;s best to freeze the cake unfrosted. Wrap it in two layers of plastic wrap, then transfer it to a freezer-safe bag for up to 3 months. Then thaw at room temperature, frost, and enjoy.

Storage Instructions

https://content.jwplatform.com/videos/AuzOGuaK.mp4

Rich vegan and gluten-free easy chocolate cake with chocolate avocado frosting. This is a moist nutritious cake and is packed with flavour due to the addition of surprising ingredients like zucchini, apple cider vinegar and coffee.

FUDGY VEGAN GLUTEN-FREE CHOCOLATE CAKE

This chocolate cake is so moist, so fudgy, so chocolatey, so rich, and so so delicious! Inspired by the Matilda cake, this recipe has three layers of moist chocolate cake that are smothered in a glossy chocolate fudge frosting.

Moist Chocolate Cake

(230 grams) all purpose flour

(30 grams) cornstarch

(100 grams) unsweetened cocoa powder

tsp kosher salt

(200 grams) granulated sugar

(205 grams) dark brown sugar, packed

(108 grams) vegetable oil

(230 grams) mayonnaise

eggs egg yolk

(128 grams) milk

tbsp vinegar

(450 grams) unsalted butter, room temp

(165 grams) powdered sugar

tbsp corn syrup

kosher salt

(177 grams) warm water

(75 grams) dutch process cocoa powder (or unsweetened cocoa powder)

chocolate

Preheat the oven to 350F and prep 3 8&#8243; cake pans. Grease the inside and line the bottom with parchment paper. If you have them, wrap the pans in damp cake strips and set aside.

In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a measuring glass, add the milk and stir in the vinegar and vanilla. Set aside.

In a large mixing bowl, whisk together the sugars, oil, and mayo, followed by the eggs and egg yolk.

Pour in half of the dry ingredients and whisk to combine.

Pour in the hot coffee and whisk to combine, followed by the remaining dry ingredients. The batter should be very thin and liquid.

Evenly distribute the batter between the three pans.

Bake for 30-35 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cakes to cool in the pan for about 10 minutes, then run a knife around the edges and turn out onto a cooling rack. Cool the cakes completely before frosting, either at room temperature or in the refrigerator.

Chocolate Cake

Right when the cakes are done baking, make the frosting.

Using a hand or stand mixer with the paddle attachment, beat the butter until smooth.

Then mix in the powdered sugar, corn syrup, vanilla, and salt.

In a measuring glass, whisk together the warm water and cocoa powder.

Pour into the frosting and mix to combine, scraping down the sides and bottom of the bowl as needed.

Then pour in the melted chocolate and mix to fully combine. 

The frosting should now be smooth and glossy but somewhat thin. To thicken, place the bowl in the refrigerator for about 45 minutes.

Once chilled, give the frosting a good mix by hand using a rubber spatula. If the frosting holds its shape inside the bowl, it&#8217;s ready to go.

Before assembling, make sure the cake layers are completely cooled.

Level off the top of each cake layer if needed.

Lay one layer down on a cake turntable and spread a layer of frosting on top. Lay the next cake layer on top, repeating the process.

Once all the layers are stacked, place the cake in the refrigerator for about 20 minutes to allow those layers to set. Once set, cover the entire outside of the cake with frosting.

Chocolate Fudge Frosting

Hands down the best cake I've ever made! This will be the only recipe I use from here on out.

Hi, this is the best cake EVER! 
I make this weekly just simply perfect!!! Is there a vanilla/white choc/white cake version of this please? Only the moistness, and lightness of this has spoilt me for light coloured cakes x

This is easily the best chocolate cake I've ever made. I subbed the corn syrup for honey (impossible to find where I live) and it turned out fine. I also did a 2/3rds batch of frosting instead and I'm glad I did, it was the perfect amount for a three layer cake. A full batch would probably have been too much, but leftover frosting isn't necessarily a bad thing!

Hello Jenna,

First of all, I want to thank you. Your recipes inspired me to bake because they are so intriguing. Today, I had a craving for a cake that felt like eating pure chocolate, and this recipe visually fulfilled that characteristic.

I have to say, I didn't trust the mayonnaise, but it adds a depth of flavor along with the coffee. I reduced the recipe by half just to try it, and wow.

The flavor, texture, and everything are magnificent. I wish photos could be added to the comments

This chocolate cake recipe was divine! I will be making it again.

I’ve made this recipe twice now! Once with the chocolate frosting with the recipe, then the second was my version of a Black Forest cake. Both times were absolutely amazing! It is now my go to chocolate cake recipe. So moist and fudgey, just perfect!

Six-layer chocolate cake with raspberry chocolate ganache and chocolate chip exterior. A copycat of P.F. Chang's signature Great Wall of Chocolate dessert.

Great Wall of Chocolate Cake (P.F. Chang's Copycat)

oz chocolate

all-purpose flour

unsalted butter (softened)

eggs

milk

oz bittersweet chocolate (finely chopped, 60-70% cacao)

raspberry jam

unsalted butter

mini chocolate chips (optional,

Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, and dust sides with flour. Melt unsweetened chocolate and cool 10 minutes.

Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla. Mix in cooled melted chocolate.

Add dry ingredients and milk in alternating thirds, starting and ending with dry. Mix on low until just combined. Divide between pans. Bake 25-30 minutes until a toothpick comes out clean. Cool completely.

For ganache: place chopped bittersweet chocolate in a large bowl. Heat cream, raspberry jam, butter, and salt to a simmer (do not boil). Pour over chocolate, wait 60 seconds, then whisk until smooth. Stir in vanilla. Let thicken overnight at room temp or refrigerate 1-1.5 hours.

Slice each cake horizontally into 3 layers using a serrated knife (6 layers total). Stack layers with 3-4 tablespoons of ganache between each. Apply a thin crumb coat, chill 15 minutes, then frost sides and top with remaining ganache.

Press chocolate chips into sides while ganache is tacky (optional). Refrigerate at least 2 hours. Remove 20 minutes before serving. Slice with a hot, clean knife.

Top 4 fudgy chocolate cake recipes from across the web

The most viewed fudgy chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Super Moist Chocolate Zucchini Cake

Moist Chocolate Cake

Great Wall of Chocolate Cake (P.F. ...

Top 4 fudgy chocolate cake recipes from across the web

The most viewed fudgy chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate 6-Layer Chocolate Fudge Ca...

Super Moist Chocolate Zucchini Cake

Moist Chocolate Cake

Great Wall of Chocolate Cake (P.F. ...

The most viewed fudgy chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine