Print

Chocolate Fudge Cake with Six Tall Layers and Glossy Chocolate Fudge Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

A decadent six-layer chocolate fudge cake featuring rich dark cocoa layers and a glossy chocolate fudge frosting, inspired by the Cheesecake Factory but perfected with extra moistness and intense chocolate flavor.

Ingredients

Chocolate Fudge Frosting

  • 1 batch chocolate fudge frosting (enough for the cake)

Chocolate Cake

  • 3 cups all purpose flour (390g)
  • 2 1/2 cups granulated sugar (500g)
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 large eggs
  • 1 cup vegetable oil (220g)
  • 1 1/2 cups buttermilk (360g) – make with 1 1/2 cups whole milk and 1 1/2 tbsp vinegar
  • 1/4 cup mayonnaise (60g)
  • 3/4 cup Dutch processed cocoa powder (75g)
  • 1/4 cup black cocoa powder (25g)
  • 3 tsp instant coffee
  • 3/4 cup boiling water (180g)

Assembly

  • Mini chocolate chips (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 335°F (conventional, no fan). Grease and line three 8 or 9-inch round cake pans with parchment paper.
  2. Make Frosting: Prepare chocolate fudge frosting and pour into a 9×13 pan. Cover with cling wrap touching surface and refrigerate to set.
  3. Mix Dry Ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. Add Wet Ingredients: Add eggs, vegetable oil, buttermilk, and mayonnaise to dry ingredients. Whisk gently until just combined and no lumps remain.
  5. Bloom Cocoa: In a separate bowl, mix Dutch cocoa powder, black cocoa powder, and instant coffee with boiling water until smooth and glossy.
  6. Combine Cocoa Mix with Batter: Pour the bloomed cocoa mixture into the cake batter and gently whisk or fold until fully combined, avoiding over mixing. Batter will be runny.
  7. Divide Batter: Evenly divide batter between the three prepared pans, using a scale for accuracy.
  8. Bake: Bake cakes for 30-35 minutes, until a toothpick inserted comes out with light moist crumbs (no wet batter).
  9. Cool and Chill Cakes: Let cakes cool in pans for 10 minutes, then remove and wrap in cling wrap. Freeze for 30-45 minutes until thoroughly chilled.
  10. Trim and Slice Layers: Unwrap cakes gently, trim domes for straight tops, then use a serrated knife to slice each cake horizontally into two even layers, creating 6 layers total.
  11. Portion Frosting: Divide frosting into 8 portions using a spatula to mark a 4×2 grid in the pan.
  12. Assemble Cake: Place one cake layer on serving plate or cake board (preferably on a turntable). Spread one portion of frosting evenly over the layer.
  13. Stack Layers: Repeat frosting and layering until all 6 layers are stacked. If frosting is soft or layers slip, wrap cake in plastic wrap and refrigerate 20-30 minutes as needed.
  14. Final Frosting: Use remaining frosting to frost the top and sides of the cake. Optionally apply a crumb coat before final frosting.
  15. Decorate: Optionally press mini chocolate chips onto the sides of the cake.
  16. Serve: Slice and enjoy your rich, multi-layer chocolate fudge cake!

Notes

  • Black cocoa powder is key for the deep dark color; if unavailable, substitute with 1 cup Dutch-processed cocoa powder, resulting in a slightly lighter cake but still delicious.
  • For ease, keep cake as three layers without slicing layers in half, and apply a thicker frosting layer between each.
  • Store cake covered in the refrigerator for up to 5 days; bring to room temperature for 20 minutes or microwave a slice for 20 seconds before serving for best flavor.

Find it online: https://bitezly.com/chocolate-fudge-cake-with-six-tall-layers-and-glossy-chocolate-fudge-frosting-recipe/