Four Layer Chocolate Fudge Cake Recipe

Preheat the oven to 350°F (175°C). Grease and line four 9-inch round cake pans with parchment for easy release.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk the eggs, buttermilk, and oil with vanilla until smooth.

Pour the wet mixture into the dry ingredients and mix on low until just combined. Scrape down the sides, then carefully whisk in hot water until the batter is smooth (it will be thin).

Divide batter evenly among the prepared pans (about equal portions in each). Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.

Make ganache

In a small saucepan, heat the heavy cream just to a simmer. Pour over the chopped chocolate in a heatproof bowl and let sit 5 minutes to melt.

Stir until smooth, then whisk in 2 tablespoons of butter until glossy. Let cool to a pourable but spreadable ganache.

Make chocolate frosting

In a mixer or large bowl, beat the softened butter until creamy. Sift in powdered sugar and cocoa powder, then add milk, vanilla, and a pinch of salt. Beat until light and fluffy, adding more milk as needed to reach spreading consistency.

Chill frosting slightly if too warm to spread.

Assemble the cake: Place one cake layer on a serving platter. Spread a generous layer of ganache over the top, then continue layering with the remaining cake rounds, finishing with ganache between each layer. Apply a thin crumb coat and chill briefly.

Generously frost the cake with the chocolate frosting, smoothing the sides. Use any remaining ganache to drizzle over the top for a glossy finish.