Triple Layer Chocolate Fudge Cake

Instructions

1. Prepare the Fudge Cake

   Grease an 8-inch baking pan with cooking oil and line it with butter paper. In a bowl, sift all-purpose flour, cocoa powder, salt, baking soda, and baking powder together, then set aside.

2. Mix the Batter

   In a separate bowl, beat eggs, milk, cooking oil, and caster sugar until well combined. Add the dry ingredients and beat on low speed until just combined, then fold in gently with a spatula.

3. Bake the Cake

   Pour the batter into the prepared pan. Bake in a preheated oven at 180°C (approx 350°F) for 40 minutes on the lower rack. Immediately upon removal, spray water over the cake to keep it moist. Once done, remove from the pan and cool completely on a rack.

4. Make the Chocolate Ganache

   In a saucepan, heat whipping cream and milk over low flame until hot (6-8 minutes), not boiling. Remove from heat and add grated milk chocolate. Stir until smooth. Add butter and mix until combined.

5. Cool and Split the Cake

   Transfer the ganache to a bowl and let it cool completely at room temperature, stirring occasionally. Reserve 1 1/2 cups of the ganache. Cover the remaining ganache and refrigerate until cold. Use a layer cake slicer to cut the cooled cake horizontally into three even layers.

6. Prepare the Frosting

   Take the cold ganache from the refrigerator. Beat it well for 3-4 minutes until creamy. Add icing sugar and beat until soft peaks form. Transfer the mixture to a piping bag.

7. Assemble the Cake

   Place the first cake layer on a stand. Pipe the chocolate frosting between layers and scatter with chocolate chips. Repeat with the second layer. For the top layer, frost the top and sides. Refrigerate for 1 hour.

8. Finish and Decorate

   Pour the reserved warm ganache over the top of the chilled cake. Apply grated chocolate to the sides if desired. Refrigerate for 30 minutes before decorating and serving.

Published November 2, 2026.