Smoked Double Fudge Cake Recipe

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment; grease parchment lightly.

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

In a separate bowl, beat the eggs with the milk, vegetable oil and vanilla until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gradually add the hot water or coffee, mixing until the batter is smooth and slightly thin — this keeps the cake moist.

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even rise.

Let cakes cool in the pans on a wire rack for 10 minutes, then run a thin knife around the edges and invert onto the rack to cool completely. While cooling, prepare the fudge layer and frosting.

Place chopped bittersweet chocolate and unsalted butter in a heatproof bowl.

In a small saucepan, heat the heavy cream and corn syrup until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and butter. Let sit 1 minute, then whisk until smooth and glossy.

Whisk in the powdered sugar, vanilla and salt until fully incorporated and the mixture is spreadable but still slightly soft. If too loose, chill briefly (10–15 minutes) until it firms to a scoopable consistency.

Once the cake layers are completely cool, place one layer flat-side up on a cake board or serving plate. Spread the fudge filling evenly over that layer, leaving about 1/4-inch space at the edge for frosting to seal. Top with the second cake layer and press gently to set.

Melt the 6 oz bittersweet chocolate in a double boiler or microwave in 20-second bursts, stirring between bursts until smooth. Allow to cool slightly so it remains pourable but not hot.

In a stand mixer fitted with the paddle or using a hand mixer, beat the softened butter on medium speed until light and creamy, about 2–3 minutes.

Add the cooled melted chocolate and cocoa powder to the butter and mix on low until combined.

Gradually add the sifted powdered sugar, alternating with the heavy cream, beating on low then medium until you reach a spreadable consistency. Add vanilla and salt; taste and adjust salt or cream for desired sweetness/texture. The frosting should be smooth and thick enough to hold peaks but soft enough to spread.

If you plan to add a smoky flavor with smoke from wood chips (see next section), chill the cake briefly before final frosting so it doesn't melt the frosting when you apply smoke.

Frost the top and sides of the assembled cake using an offset spatula, starting with a thin crumb coat if desired, then chilling 20 minutes and applying a final even layer of frosting.

For a gentle campfire smoke aroma: set up a small smoker box or a disposable foil packet for your grill or campfire. Place the soaked wood chips on heavy-duty foil, fold into a packet, and poke several small holes on top. Heat the packet over the coals or on a grill until it begins to smoke briskly (about 5 minutes).

Bring the cake (on a sturdy board or in a shallow box with the lid open) near the smoking source, but not directly over flames. Enclose the cake and smoking source briefly so smoke envelopes the cake — about 3–6 minutes for a light campfire note. Monitor closely to avoid soot or over-smoking. For a stronger flavor, do 2 short sessions rather than one long exposure.

After smoking, finish by applying any final frosting touches, then sprinkle chocolate shavings or chopped toasted pecans around the top edge and a light pinch of coarse sea salt to enhance chocolate flavor.

Chill the finished cake for at least 30 minutes to set the frosting. Bring to room temperature 20–30 minutes before serving so the cake and fudge layer are tender and the smoked aroma is perceptible.