Ingredients
For the Chocolate Cake
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
1 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or hot water
For the Chocolate Filling
1 cup heavy cream
1 ½ cups semi-sweet chocolate chips
2 tbsp unsalted butter
1 tsp vanilla extract
For the Chocolate Topping
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp unsalted butter
Chocolate sprinkles, for decoration
Instructions
Prepare the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the wet ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until the batter is smooth.
Add the hot liquid: Slowly pour in the hot coffee or hot water while mixing. The batter will be fairly thin—that is normal.
Bake: Pour the batter into the prepared pan and bake for 30–38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool completely: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely.
Make the chocolate filling: Heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and let sit for 2 minutes. Add the butter and vanilla, then stir until completely smooth and glossy. Let it cool slightly until thick enough to spread.
Assemble: Slice the cooled cake horizontally into layers. Spread a generous layer of chocolate filling between the cake layers, then gently stack them together.
Make the topping: Heat the heavy cream until steaming. Pour it over the chocolate chips and let sit for 2 minutes. Add the butter and stir until smooth.
Decorate: Pour the chocolate topping over the cake and spread it gently over the top. Finish with chocolate sprinkles.
Chill: Refrigerate the cake for 1–2 hours to allow the chocolate layers to set.
Serve: Remove from the refrigerator for about 10–15 minutes before slicing. Cut into thick slices and serve.
🍫 Ultimate Chocolate Fudge Cake
