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6-Layer Chocolate Fudge Cake

Ultimate 6-Layer Chocolate Fudge Cake: Indulge in Decadence

This 6-Layer Chocolate Fudge Cake is an indulgent treat designed to satisfy chocolate cravings.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Layers
  • 2 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1 cup Unsweetened Cocoa Powder Essential for fudgy texture.
  • 0.25 cup Black Cocoa Powder Enhances color and flavor.
  • 2 cups Granulated Sugar Brown sugar can be used for added moisture.
  • 4 large Large Eggs Flaxseed meal can be used as a vegan substitute.
  • 1 cup Unsalted Butter Margarine is a suitable substitute.
  • 1 cup Sour Cream Plain yogurt is a good alternative.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Salt Balances flavors.
  • 1 tablespoon Instant Coffee Granules Intensifies chocolate flavor.
Mousse Filling
  • 1 cup Heavy Cream Vital for creating mousse.
  • 0.5 cup Powdered Sugar Adds smooth texture.
  • 8 ounces Semisweet/Dark Chocolate Provides rich flavor.
Ganache Frosting
  • 1 cup Heavy Cream Heated but not boiling.
  • 8 ounces Semisweet/Dark Chocolate Pairs perfectly with cake.
Garnishing
  • 0.5 cups Mini Chocolate Chips Adds texture and sweetness.
  • 4 squares Chocolate Squares For elegant decoration.

Equipment

  • stand mixer
  • Oven
  • Cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (177°C) and grease three 9-inch round cake pans with parchment paper.
  2. Sift together the dry ingredients: 2 cups flour, 1 cup cocoa powder, baking soda, baking powder, and salt.
  3. In a stand mixer, cream together 1 cup butter and 2 cups sugar until light and fluffy, about 4-5 minutes.
  4. Add 4 eggs one at a time, mixing well after each addition.
  5. Mix in 1 cup sour cream, vanilla extract, and instant coffee mixed with water until combined.
  6. Gradually alternate mixing in the dry ingredients and 1 cup buttermilk until just combined.
  7. Divide the batter into six equal portions and pour into prepared pans.
  8. Bake two pans for 18-20 minutes, checking for doneness with a toothpick.
  9. Cool the layers in pans for 10 minutes before transferring to a wire rack.
  10. Refrigerate the cooled layers for 30 minutes before assembly.
Mousse and Ganache Preparation
  1. Heat 1 cup heavy cream to simmer, pour over 8 ounces finely chopped chocolate, and stir until smooth.
  2. Allow the ganache to cool, and whip another 1 cup heavy cream to soft peaks, then fold in cooled ganache.
Assembly
  1. Layer the cake starting with one layer, adding a layer of ganache followed by mousse, and repeat until assembled.
  2. Frost the top and sides with remaining ganache and decorate with chocolate chips and squares.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 36gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure ganache is cool before mixing with whipped cream for best texture. Use a scale for accurate batter measurement.

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