Imported from Instagram

Six-Layer Chocolate Fudge Cake

Name: Six-Layer Chocolate Fudge Cake
Prep time: 150 min
Cook time: 35 min
Total time: 185 min
Yield: 15 servings
Cuisine: American
Ingredients: 1 batch Chocolate fudge frosting (Prepare using the linked frosting recipe; the source says this makes the perfect amount for the cake.); 3 cups All-purpose flour; 2.5 cups Granulated sugar; 3 tsp Baking powder; 1.5 tsp Baking soda; 1.5 tsp Salt; 3 Large eggs; 1 cup Vegetable oil; 1.5 cups Buttermilk (For homemade buttermilk, mix 1 1/2 cups whole milk with 1 1/2 tbsp vinegar.); 0.25 cup Mayonnaise; 0.75 cup Dutch-processed cocoa powder; 0.25 cup Black cocoa powder (For a lighter cake, the author says 1 cup total Dutch-processed cocoa can replace the two cocoa powders; the cake will be lighter in color.); 3 tsp Instant coffee; 0.75 cup Boiling water; Mini chocolate chips (Optional; press onto the sides of the cake.); 1.5 cups Whole milk (Only needed if making the homemade buttermilk; mix with vinegar.); 1.5 tbsp Vinegar (Only needed for homemade buttermilk; mix into whole milk.)

Recipe by Zoha Malik @bakewithzoha · Instagram

Imported by Nouhaila Jouibi on SeeMeCook

A tall, dark cocoa cake with six tender layers and glossy, sticky chocolate fudge frosting. Inspired by the Cheesecake Factory version, it is deeply chocolatey and less sweet; the cake and frosting rely on cocoa rather than actual chocolate.

15 servings185 minAmerican

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Ingredients

1 batch Chocolate fudge frosting (Prepare using the linked frosting recipe; the source says this makes the perfect amount for the cake.)
3 cups All-purpose flour
2.5 cups Granulated sugar
3 tsp Baking powder
1.5 tsp Baking soda
1.5 tsp Salt
3 Large eggs
1 cup Vegetable oil
1.5 cups Buttermilk (For homemade buttermilk, mix 1 1/2 cups whole milk with 1 1/2 tbsp vinegar.)
0.25 cup Mayonnaise
0.75 cup Dutch-processed cocoa powder
0.25 cup Black cocoa powder (For a lighter cake, the author says 1 cup total Dutch-processed cocoa can replace the two cocoa powders; the cake will be lighter in color.)
3 tsp Instant coffee
0.75 cup Boiling water
Mini chocolate chips (Optional; press onto the sides of the cake.)
1.5 cups Whole milk (Only needed if making the homemade buttermilk; mix with vinegar.)
1.5 tbsp Vinegar (Only needed for homemade buttermilk; mix into whole milk.)

Steps

1
Preheat the oven to 335°F (conventional, no fan). Grease and line three 8- or 9-inch round cake pans with parchment paper.
2
Prepare one batch of chocolate fudge frosting. Pour it into a 9 × 13-inch pan, cover with cling wrap touching the surface, and refrigerate until set.
3
For homemade buttermilk, mix 1 1/2 cups whole milk with 1 1/2 tablespoons vinegar. Measure out 1 1/2 cups for the cake.
4
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
5
Add the eggs, vegetable oil, buttermilk, and mayonnaise. Whisk gently just until combined and no lumps remain.
6
In a separate bowl, combine the Dutch-processed cocoa powder, black cocoa powder, and instant coffee with the boiling water. Whisk until smooth and glossy; this blooms the cocoa.
7
Add the bloomed cocoa mixture to the cake batter. Gently whisk and fold until fully combined, taking care not to overmix. The batter will be quite runny.
8
Divide the batter evenly among the prepared pans; using a scale helps make the layers even.
9
Bake in the preheated oven for 30–35 minutes, until a toothpick inserted in the center comes out with light, moist crumbs and no wet batter.
10
Cool the cakes in their pans for 10 minutes. Carefully remove them, wrap each cake in cling wrap, and freeze for 30–45 minutes until thoroughly chilled.
11
Once the cakes and frosting are chilled, carefully unwrap the cakes. Trim their domes with a long serrated knife so the tops are level.
12
Cut each cake horizontally into two even layers with a long serrated knife, giving six layers total. Handle the soft cakes gently.
13
Divide the frosting into eight portions; the portions need not be exact. The author suggests making a 4 × 2 grid in the 9 × 13-inch pan.
14
Place one cake layer on a serving plate or cake board. If available, set the board on a turntable. Spread one portion of frosting evenly over the layer with an offset spatula.
15
Add the next cake layer and spread another portion of frosting on top. Repeat, keeping the layers and frosting as even as possible, until all six layers are stacked.
16
If the frosting becomes too soft or the layers begin to slip, wrap the cake in plastic wrap and refrigerate for 20–30 minutes. Once stacked, three portions of frosting should remain.
17
Frost the top and sides of the cake with the remaining frosting. If desired, apply a crumb coat first.
18
If desired, press mini chocolate chips onto the sides of the cake.
19
Slice and serve. The author recommends storing the covered cake in the refrigerator for up to five days and letting slices sit at room temperature for 20 minutes before serving.

Notes

The recipe links to a separate chocolate fudge frosting recipe, but its full ingredients and preparation method are not included in the provided structured data, so they cannot be specified here. The author also notes that cakes are easier to handle when chilled; alternatively, make a three-layer cake by not splitting the cakes and using thicker frosting layers. Store covered in the refrigerator for up to five days. Let slices stand at room temperature for 20 minutes before serving; the author also likes reheating a slice in the microwave for 20 seconds.