Chocolate Fudge Layer Cake

Decadent multi-layer desserts that are worthy of any holiday or celebration, mainly in case you are a chocoholic! Adapted from Marcel Desaulniers

When I plan a vacation meal, I pull out all the stops when it comes to dessert. This multi-layered Chocolate Fudge Layer Cake is certainly a showstopper!

One of the Best Chocolate Cake Recipes you'll ever find, every bite will knock you out!

Fudge Layer Cake
This is no ordinary chocolate fudge layer cake. There are FOUR layers of cake filled with silk ganache and chocolate finging meringue butter. 30 ounces of chocolate, more than one pound and a quarter of butter, a cup of thick cream and 9 eggs.

Warning: your kitchen will fall apart chocolate bowls and utensils when these gems are filled and frozen. Izzy even splashed when my offset spatula slipped off the table and landed on his back.

He stood when I was baking. I am sure you can see the reason. BUT the result is a very beautiful cake, very decadent, better than bread! This fudge cake is perfect for whatever holiday you celebrate in the fall, winter and throughout the year. This is one of the Best Chocolate Cake Recipes you have ever tasted!

INGREDIENTS
Fudge Cake:

•  4 ounces of sugarless chocolate, chopped
•  2 cups cake flour
•  2 teaspoons of baking soda
•  1/2 teaspoon salt
•  8 tablespoons of butter at room temperature
•  2 glasses of pink sugar packed
•  4 eggs
•  1 teaspoon of vanilla
•  1 glass of water
•  1 cup of sour cream

Chocolate Ganache:

•  1 cup thick cream
•  2 tablespoons of butter
•  2 tablespoons of sugar
•  8 ounces of semisweet chocolate, chopped
•  1 teaspoon of instant coffee powder

Chocolate Butter:

•  8 ounces of semisweet chocolate, chopped
•  2 ounces of sugarless chocolate, chopped
•  2 teaspoons of vanilla
•  1 pound of butter at room temperature
•  5 egg whites
•  1 glass of sugar

INSTRUCTIONS

1. Preheat the oven to 350º.
2. To make a cake, place unsweetened chocolate in a microwave-safe bowl. Microwave slowly, using an additional 30 seconds, stirring constantly, until almost everything melts. Lift and let stand, stir until smooth. If you need to zap again for a few seconds to make sure all the chocolate is melted.
3. Spray two 9-inch baking pans with nonstick oil and flour spray like Bakers Joy. Beat 2 cups of flour, baking soda, and salt in a medium bowl. Put aside.
4. Mix brown sugar and 8 tablespoons of soft butter in a bowl that matches the electric stirrer with the paddle complement. Shake it low for 3 minutes. Scrape the sides of the bowl, then beat high for 2 minutes. Rub the sides of the bowl again and shake high for 1½ minutes.
5. Add 4 eggs, one at a time, shake at high for 30 seconds after adding each egg. Rub the bowl after each addition, then shake it high for 2 minutes. Add melted chocolate and vanilla. Shake it low for 30 seconds, then wipe the bowl.
6. Microwave 1 glass of water until it almost boils in a microwave-safe measuring cup. With a mixer at low add a third of the flour mixture. Mix, then add ½ cup of sour cream; let stand for 30 seconds. Add one third more flour and the remaining sour cream and stir for 30 seconds. Add the remaining sifted flour and boiling water and stir for 30 seconds before removing the bowl from the mixer. Use a rubber spatula to finish mixing the mixture, until the mixture is even and evenly mixed. You do not want to over mix.
7. Pour the cake mixture into an organized skillet, then split flippantly. Align the pinnacle with an offset spatula. Bake till a toothpick inserted in the center comes out clean, forty-five to 50 minutes. Remove the cake from the oven and funky it in a pan for 15 mins at room temperature. Remove the cake onto the cooling rack and relax till needed.
8. To make ganache: Heat thick cream, 2 tablespoons of butter, and 2 tablespoons of sugar in a 2½ liter pan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Place 8 ounces of semisweet chocolate and instant coffee grounds in a heat-resistant bowl. Pour boiling cream over chocolate. Let stand for 10 minutes, then stir until smooth. Maintain room temperature until ready to use.
9. To make the buttercream: Heat 1 inch of water in the bottom of a double boiler on medium heat. Place 8 ounces of semisweet chocolate, 2 ounces of unsweetened chocolate at the top of the double boiler. Cover the top with a plastic wrap. Let it heat for 8 to 10 minutes, add vanilla and stir until smooth. Set aside until needed.
10. Place 1 pound of butter in an electric mixer bowl equipped with a paddle. Beat the butter on low for 2 mins then on medium for three mins. Scrape the sides of the bowl. Shake high to mild and smooth, about 4 to 5 minutes. Transfer the batter to a large bowl. Set aside until needed.
11. Heat 1 inch of water in the bottom of a double boiler on medium heat. Place 5 egg whites and 1 glass of sugar at the top of the double boiler. Gently beat the egg whites until they reach 120 degrees, about 3 to 5 minutes. Transfer the heated egg whites to an electric mixer bowl equipped with a whisk. Shake it in a high position until it forms rigid, about 4 minutes. Remove from the mixer.
12. Fold the melted chocolate into the butter, using a rubber spatula to combine. Fold the beaten egg whites until well blended. Put aside.
13. To assemble the cake: Remove the cake from the fridge and turn it so that the top side faces up. Cut the top of the cake, if rounded. Slice each cake horizontally into 2 equal layers. Place the top layer of the cake at the bottom of the closed 9-inch sliding pan. Spread 1 1/2 cups of buttercream evenly over the cake in a semi-shaped skillet. Place the bottom layer of the first cake onto the buttercream and press it gently into place. Pour 1 ¼ cup of ganache over the cake layer, spread the ganache evenly over the edges. Cool the remaining ganache. Place the top layer of the second cake above the ganache and press it into place. Spread 1½ cups buttercream evenly over this layer. Place the remaining layer of the cake below, cut it down, onto the buttercream and press it gently into place.
14. To decorate a cake: Fill a cake bag equipped with a large star tip with 1 ½ cup buttercream. Remove the cake from the freezer. Run a metal spatula or table knife around the edge next to the pan to release the cake from the springform skillet. Transfer the cake to a serving plate. Using a cake spatula, apply the remaining buttercream evenly to the top and sides of the cake. Refrigerate the cake for 1 hour.
15. Fill the cake bag with a medium-sized tip with the remaining ganache. To decorate the cake, first place a ring of buttercream stars around the top edge of the cake. Then pipe a circle of Ganache stars (each star touches the other) inside the buttercream ring. Alternate the buttercream starring and the ganache star circle, until the entire top of the cake, is covered. Refrigerate the cake for a minimum of 1 hour before slicing.
16. To cut and serve the cake: When ready to serve, cut the cake and leave it at room temperature for 10-15 minutes before serving.

This recipe is inspired by thatskinnychickcanbake

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