Chocolate Fudge Layered Cake

Why You’ll Love This Recipe

This Chocolate Fudge Layered Cake brings together the best of both worlds—rich, dense brownie goodness with a glossy, velvety ganache topping. The brownie cake provides a firm, chewy base that holds up beautifully under the ganache, which adds a smooth, chocolatey finish that is nothing short of heavenly. Whether you’re making it for a special occasion or simply treating yourself, this cake delivers the ultimate chocolate fix with each and every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Cake:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ tsp salt
• 1 tsp baking powder
• 1 cup chocolate chips (semi-sweet or dark)

For the Ganache Topping:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate (chopped)

Directions

1. Prepare the Brownie Cake: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan. In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar until fully combined. Add the eggs one at a time, stirring well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Finally, fold in the chocolate chips. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan.

2. Make the Ganache Topping: Heat the heavy cream in a small saucepan over medium heat, allowing it to simmer gently (don’t let it boil). Remove the pan from the heat and pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until the mixture is smooth and glossy.

3. Assemble the Cake: Pour the ganache over the cooled brownie cake, spreading it evenly with a spatula. Let the ganache set at room temperature, or refrigerate for a firmer texture.

4. Serve: Slice the cake into squares or rectangles and serve as is, or add a topping of whipped cream, fresh berries, or a dusting of powdered sugar for an extra touch of elegance.

Servings and Timing

• Servings: Approximately 12-16 servings.
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Cooling Time: 1 hour (if cooling completely at room temperature)

Variations

• Add-ins: You can add nuts, such as walnuts or pecans, to the brownie batter for a crunchy texture.
• Frosting: For a more decadent twist, you could add a layer of chocolate buttercream frosting beneath the ganache for even more chocolate richness.
• Flavored Ganache: Swap the semi-sweet chocolate with milk or dark chocolate, or even flavored chocolate like mint chocolate or orange-infused chocolate for a different flavor profile.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to 1 week.
• Reheating: To enjoy it warm, simply microwave individual slices for 10-15 seconds. If refrigerated, allow the cake to come to room temperature before serving for the best texture.

FAQs

How do I know when the brownie cake is done?

The cake is ready when a toothpick inserted into the center comes out with a few moist crumbs, but not raw batter.

Can I use a different type of chocolate for the ganache?

Yes, you can use milk chocolate, dark chocolate, or even a flavored chocolate like mint for your ganache. The taste will change depending on the type of chocolate you choose.

Can I make this cake in advance?

Yes, you can make the cake ahead of time. Just make sure to store it in an airtight container. The ganache may firm up in the fridge, but you can bring the cake to room temperature before serving.

How thick should the ganache be?

The ganache should be thick enough to spread evenly over the cake but still pourable. If it’s too runny, let it sit for a few minutes to thicken.

Can I freeze this cake?

Yes, you can freeze the brownie cake without the ganache, wrapped tightly in plastic wrap and foil for up to 3 months. When ready to serve, allow it to thaw and then top with fresh ganache.

Can I substitute the butter with oil?

While butter provides a rich flavor, you can substitute it with oil. Use ¾ cup of oil for 1 cup of butter, though the texture might differ slightly.

Can I use a different pan size?

If you don’t have a 9×13-inch pan, you can use an 8×8-inch or 9×9-inch pan, but you may need to adjust the baking time. Smaller pans will require a longer baking time, while larger pans may bake faster.

What type of cocoa powder should I use?

It’s best to use unsweetened cocoa powder for this recipe, as it provides a deep, rich flavor that balances the sweetness of the cake.

Can I make the ganache with chocolate chips instead of chopped chocolate?

Yes, chocolate chips work just as well in ganache. Just make sure to use high-quality chips for the best texture and flavor.

How can I make the cake more festive for a celebration?

You can add colorful sprinkles, edible glitter, or even some fun birthday candles on top of the ganache for a celebratory touch.

Conclusion

This Chocolate Fudge Layered Cake is the epitome of indulgence, with its rich brownie base and luscious ganache topping. Whether you’re making it for a special occasion or just treating yourself to something sweet, this dessert is sure to impress. Easy to make and absolutely delicious, it will quickly become a favorite in your recipe collection. Enjoy every chocolatey bite!