Decadent Chocolate Fudge Layer Cake
This decadent chocolate fudge layer cake boasts layers of rich brownie, creamy mousse, and glossy ganache, creating a delightful treat perfect for any occasion.
Servings 12 servings
Calories 500kcal
Ingredients
Brownie Base
- 1 cup All-purpose flour Sift for the lightest crumb.
- 1/2 cup Cocoa powder Dutch-processed for deeper flavor.
- 1 cup Sugar Granulated sugar.
- 1/2 cup Unsalted butter, melted Real butter for tenderness.
- 2 large Eggs Room temperature for best texture.
- 1/2 teaspoon Vanilla extract Plus 1 tsp for cream layer.
- 1/2 teaspoon Baking powder Balances flavors.
- 1 pinch Salt
Cream Layer
- 200 g Cream cheese, softened Good-quality brick-style.
- 1/2 cup Powdered sugar Beaten into cream cheese.
- 1 teaspoon Vanilla extract For enhanced flavor.
- 1 1/2 cups Heavy cream Whipped to stiff peaks.
Chocolate Mousse Layer
- 1 cup Dark chocolate, melted At least 60% cocoa.
- 1 cup Heavy cream Whipped with sugar and cocoa.
- 2 tablespoons Cocoa powder For the mousse layer.
- 2 tablespoons Sugar For the mousse layer.
Ganache
- 1 cup Heavy cream Heated until steaming.
- 200 g Dark chocolate, chopped
- 1 tablespoon Butter Adds gloss.
Decorations
- 1 cup Whipped cream For rosettes.
- to taste Chocolate truffles or bonbons For garnish.
Instructions
Bake the Brownie Base
- Preheat your oven to 175°C (350°F). Grease and line a square baking tin.
- In a bowl, whisk together the flour, cocoa, baking powder, and salt.
- In a separate bowl, whisk the melted butter, sugar, eggs, and vanilla until smooth.
- Gently fold the dry mixture into the wet—don’t overmix; a few lumps are fine!
- Spread the batter into your pan. Bake for 20-25 minutes, until a toothpick comes out mostly clean.
- Cool COMPLETELY (pop it in the fridge if you’re impatient).
Cream Layer Magic
- Beat softened cream cheese with powdered sugar and a splash of vanilla until smooth and fluffy.
- Whip heavy cream to stiff peaks, then gently fold into the cream cheese mix.
- Spread evenly over your cooled brownie.
- Chill for at least 30 minutes.
Chocolate Mousse Layer
- Melt dark chocolate and let it cool slightly.
- Whip up heavy cream with sugar and cocoa until plush and fluffy, then fold in the melted chocolate.
- Spread this luscious mousse over the cream cheese layer.
- Chill again.
Velvety Ganache
- Heat the cream until steaming and pour over chopped chocolate.
- Stir until smooth, add butter for that glossy shine, and let it cool slightly.
- Pour over your cake, letting it drip down the edges.
Decorations
- Once set, pipe on whipped cream rosettes and give each slice a chocolate truffle.
Notes
For best results, bring all your ingredients to room temperature. Chill between layers to maintain neat appearance, and decorate just before serving for freshness.
