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Double Fudge Cake
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Four Layer Double Fudge Chocolate Cake

Four fudgy chocolate cake layers topped with ganache and covered with swiss meringue buttercream.
Course Dessert
Cuisine American
Keyword Double chocolate cake, four layer chocolate cake, fudgy chocolate cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Calories 956kcal

Ingredients

Four Layer Chocolate Cake

  • 2 cup Sugar
  • 1 cup Cocoa Powder
  • 2 cup All Purpose Flour
  • 1 1/2 teaspoon Baking Soda
  • 2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoon Vanilla Extract
  • 3 Eggs room temperature
  • 1 cup Milk room temperature
  • 1/2 cup Sour Cream room temperature
  • 3/4 cup Vegetable Oil
  • 1/2 cup Hot Water

Chocolate Ganache

  • 1/2 cup Heavy Cream Warm
  • 1/2 cup Semi-Sweet Chocolate Chopped

Swiss Meringue Buttercream

  • 1 1/4 cup Sugar
  • 6 Egg Whites
  • 1 1/2 cups Butter
  • 1 cup Semi-Sweet or Dark Chocolate Melted

Instructions

  • 1.Preheat oven to 350 degrees Fahrenheit. Spray 4-8 inch cake pans with non-stick baking spray.
    2. In a medium bowl whisk together the dry ingredients until well combined. Set aside while you whisk the wet ingredients together. Pour the wet ingredients into the dry ingredients and whisk until fully combined.
    3. Separate the batter between the 4 cake pans and bake for 18-20 minutes or until a toothpick comes out clean.
    4. Make the ganache by mixing together warm heavy cream and chocolate. Whisk until fully combined.
    5. Lastly, start the Swiss meringue buttercream while the cake is baking. Over a heavy bottomed pot filled with water, place a heat safe bowl over the pot. Add egg whites and sugar in the heat safe bowl and heat until 145 degrees, being sure to stir constantly. Transfer to the bowl of a stand mixer. Whip to stiff peaks then slowly add in butter until fully incorporated. Lastly, add in melted chocolate.
    6. Pipe a layer of buttercream onto the first cake layer then spoon a thin layer of ganache. Repeat for the additional 2 layers. For the top layer, cover the entire cake with the remaining buttercream.
    7. Refrigerate until ready to serve. Enjoy!

Nutrition

Serving: 8g | Sodium: 961mg | Calcium: 168mg | Vitamin C: 1mg | Vitamin A: 1516IU | Sugar: 88g | Fiber: 6g | Potassium: 410mg | Cholesterol: 182mg | Calories: 956kcal | Trans Fat: 1g | Saturated Fat: 31g | Fat: 51g | Protein: 13g | Carbohydrates: 120g | Iron: 4mg