Ultimate Fudge Fantasy Layer Cake

Ingredients

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 tsp espresso powder (optional, enhances chocolate flavor)
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup boiling water

For the Fudge Filling:

• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 cups semi-sweet chocolate chips
• 1 tsp vanilla extract

For the Chocolate Buttercream:

• 1 cup unsalted butter, room temperature
• ¾ cup unsweetened cocoa powder
• 3½ cups powdered sugar
• ½ tsp salt
• 2 tsp vanilla extract
• ¼ cup heavy cream (plus more as needed)

For Garnish (optional):

• Chocolate shavings or curls
• Mini fudge squares or brownies
• Sprinkles or gold dust

Instructions

1. Make the Cake:
   1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
   2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
   3. Add buttermilk, oil, eggs, and vanilla. Beat until smooth.
   4. Slowly stir in boiling water (batter will be thin).
   5. Divide batter evenly among pans. Bake for 30–35 minutes or until a toothpick comes out clean.
   6. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Fudge Filling:
   1. In a small saucepan, heat cream and butter until just simmering.
   2. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth.
   3. Stir in vanilla. Let cool slightly—it should be thick but spreadable.
3. Make the Buttercream:
   1. Beat butter on high speed until fluffy.
   2. Add cocoa powder and beat until combined.
   3. Add powdered sugar 1 cup at a time, beating on low.
   4. Add salt, vanilla, and cream; beat until light and fluffy. Add more cream if needed.
4. Assemble the Cake:
   1. Place first cake layer on serving plate. Spread half the fudge filling on top.
   2. Repeat with second layer and remaining filling.
   3. Top with third cake layer. Frost entire cake with buttercream.
   4. Garnish as desired.

Refrigerate at least 1 hour before slicing for clean layers. Serve at room temperature for best flavor.

Let me know if you’d like a simplified version or cupcake adaptation!