Triple-Layer Chocolate Fudge Cake

Instructions:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla.

Add the wet ingredients to the dry ingredients and mix on low speed until just combined.

Slowly pour in the hot coffee and mix until the batter is smooth. The batter will be thin.

Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Make the Frosting:

In a large bowl, use an electric mixer to beat the softened butter until creamy.

Add the cooled melted chocolate and mix until combined.

On low speed, gradually add the powdered sugar, alternating with the heavy cream, until all ingredients are incorporated.

Increase speed to medium-high and beat for 3-5 minutes, until the frosting is light and fluffy. Beat in the vanilla extract.

Assemble the Cake:

Once the cake layers are completely cool, place one layer on a serving plate or cake stand.

Spread a generous layer of the fudge frosting evenly over the top.

Place the second cake layer on top and spread another layer of frosting.

Top with the final cake layer. Use the remaining frosting to create a thin crumb coat around the sides, if desired, and then a final layer of frosting.

Make the Ganache:

In a small, microwave-safe bowl, heat the heavy cream until it’s simmering (about 30-45 seconds).

Pour the hot cream over the semi-sweet chocolate chips.

Let it sit for 5 minutes, then whisk until smooth and glossy. Let it cool slightly to thicken.

Decorate the Cake:

Carefully pour the slightly cooled ganache over the top of the cake, letting it drip down the sides.

Pipe a swirl of frosting in the center and top with chocolate chunks or shavings. Sprinkle more chocolate chunks around the base of the cake.

Refrigerate for about 30 minutes to set the ganache before slicing and serving.

Slice, Serve and Enjoy !!