It has taken me way too long to get this post up. I took a bit of a break from blogging for the month of June, since I had a lot of life things going on. But, I am back and ready to start making more goodies to share! This Triple Layer Dark Chocolate Fudge Cake I am sharing today was made back at the beginning of June for my partner’s birthday. This IS the ultimate chocolate cake. He absolutely loves dark chocolate, so I figured what better way to show my love than to bake him a chocolate cake?
This is the ultimate chocolate cake. It is extremely rich, dense, yet moist. If you are looking to make a dessert that consists of chocolate on chocolate on chocolate, then you’ve come to the right place!
KEY INGREDIENTS FOR MAKING THE ULTIMATE CHOCOLATE CAKE
For this chocolate cake recipe, there are a few key ingredients you will need.
I used Dutch processed cocoa powder for that extra rich, dark chocolate flavour. If you don’t have Dutch processed cocoa powder, you can substitute for regular cocoa powder but it will not give you the same depth of flavour as dark cocoa would.
A stout of some kind. I used a vanilla flavoured stout from my local liquor store. The stout gives the cake a really rich taste.
….and the strangest ingredient of all, mayonnaise! The mayonnaise adds a moistness to the cake. It also allows the cake to bake with a flatter top, rather than a rounded top. This prevents you from having to dispose of excess cake when slicing each cake to put the icing on.
HOW TO MAKE THE ULTIMATE CHOCOLATE CAKE
It is pretty simple to make this cake. As with most baking recipes, the dry ingredients are mixed separately from the wet ingredients and then combined at the very end. The batter is then evenly distributed into 3 8-inch round cake tins and baked at 325 degrees F for 35 minutes until done.
The chocolate buttercream icing for this chocolate cake can be prepared while the cakes are baking. All the ingredients to make the buttercream are combined in a bowl and beaten together with a handheld blender.
MORE DESSERT RECIPES
Recipe adapted from BuzzFeed Tasty.
Triple Layer Dark Chocolate Fudge Cake
- 1 1/2 cup all purpose flour
- 1 cup Dutch processed cocoa powder
- 1 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cup stout
- 1 tbsp vanilla extract
- 1 tbsp espresso powder
- 1 cup coconut oil
- 1 1/2 cup coconut sugar
- 3 eggs
- 1/2 cup mayonnaise
- 4 oz dark chocolate, chopped
Chocolate Buttercream Icing
- 1/2 cup butter, softened
- 1 tbsp vanilla extract
- 1/2 cup Dutch processed cocoa powder
- 5 cup powdered sugar
- Preheat oven to 325˚F (160˚C). Grease and line three 8-inch cake tins with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large mixing bowl, cream together the coconut oil and coconut sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the mayonnaise and beat until the mixture is smooth and creamy.
- Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated. Using a rubber scraper, fold the dark chocolate chunks into the batter.
- Distribute the batter evenly between the 3 prepared cake tins.
- Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
- Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
Chocolate Buttercream Frosting
- While your cakes are cooling, prepare the buttercream. In a large bowl, beat together the butter and vanilla.
- Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy. Top with extra chopped chocolate and strawberries!