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Chocolate Cream-Filled Fudge Cake 🍫 This Chocolate Cream-Filled Fudge Cake is the definition of old-fashioned chocolate heaven two thick, ultra-moist chocolate cake layers sandwiching a fluffy vanilla cream filling, all buried under a rich, glossy fudge frosting. Ingredients: • 2 cups all-purpose flour (240 g) • 2 cups granulated sugar (400 g) • 3/4 cup unsweetened cocoa powder (65 g) • 2 teaspoons baking soda • 1 teaspoon baking powder • 1 teaspoon salt • 2 large eggs, room temperature • 1 cup buttermilk (240 ml) • 1/2 cup vegetable oil (120 ml) • 2 teaspoons vanilla extract • 1 cup hot coffee (240 ml) • 8 oz full-fat cream cheese, softened (226 g) • 1/2 cup unsalted butter, softened (113 g) • 3 cups powdered sugar (360 g) • 2 teaspoons vanilla extract • 2–3 tablespoons heavy cream • Pinch of salt • 1 cup unsalted butter, softened (226 g) • 3/4 cup unsweetened cocoa powder (65 g) • 4 cups powdered sugar (480 g) • 1/2 cup heavy cream (120 ml), plus more as needed • 2 teaspoons vanilla extract • 1/4 teaspoon salt • 2 tablespoons chocolate sprinkles How to make it: • Preheat the oven to 350°F. Grease and line two 9-inch square cake pans with parchment paper. • Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla and mix until combined. • Slowly pour in the hot coffee while mixing on low. The batter will look fairly thin, but that’s exactly what gives this chocolate cake its soft, moist crumb. • Divide the batter evenly between the pans. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely. • For the cream filling, beat the cream cheese and butter until fluffy. Gradually add the powdered sugar, then beat in the vanilla, salt, and enough heavy cream to make it silky and spreadable. • Make the fudge frosting by beating the butter and cocoa until smooth. Gradually add the powdered sugar, alternating with the heavy cream. Add the vanilla and salt, then beat until thick, glossy, and luxuriously creamy. • Place one cooled cake layer on a serving board and spread the vanilla cream filling generously from edge to edge. Add the second chocolate cake layer and press down very gently. • Cover the entire Chocolate Cream-Filled Fudge Cake with a seriously generous layer of chocolate frosting. Use the back of a spoon or an offset spatula to create big, swoopy bakery-style swirls. • Scatter chocolate sprinkles over the top, then refrigerate for about 30 minutes so those thick layers set before slicing. Serve slightly cool or at room temperature for the softest cake, creamiest center, and fudgiest chocolate frosting. 🤎 #Chocolate #FudgeCake #Cake #ChocolateDessert #Bakery

Chocolate Cream-Filled Fudge Cake 🍫 This Chocolate Cream-Filled Fudge Cake is the definition of old-fashioned chocolate heaven two thick, ultra-moist chocolate cake layers sandwiching a fluffy vanilla cream filling, all buried under a rich, glossy fudge frosting. Ingredients: • 2 cups all-purpose flour (240 g) • 2 cups granulated sugar (400 g) • 3/4 cup unsweetened cocoa powder (65 g) • 2 teaspoons baking soda • 1 teaspoon baking powder • 1 teaspoon salt • 2 large eggs, room temperature • 1 cup buttermilk (240 ml) • 1/2 cup vegetable oil (120 ml) • 2 teaspoons vanilla extract • 1 cup hot coffee (240 ml) • 8 oz full-fat cream cheese, softened (226 g) • 1/2 cup unsalted butter, softened (113 g) • 3 cups powdered sugar (360 g) • 2 teaspoons vanilla extract • 2–3 tablespoons heavy cream • Pinch of salt • 1 cup unsalted butter, softened (226 g) • 3/4 cup unsweetened cocoa powder (65 g) • 4 cups powdered sugar (480 g) • 1/2 cup heavy cream (120 ml), plus more as needed • 2 teaspoons vanilla extract • 1/4 teaspoon salt • 2 tablespoons chocolate sprinkles How to make it: • Preheat the oven to 350°F. Grease and line two 9-inch square cake pans with parchment paper. • Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla and mix until combined. • Slowly pour in the hot coffee while mixing on low. The batter will look fairly thin, but that’s exactly what gives this chocolate cake its soft, moist crumb. • Divide the batter evenly between the pans. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely. • For the cream filling, beat the cream cheese and butter until fluffy. Gradually add the powdered sugar, then beat in the vanilla, salt, and enough heavy cream to make it silky and spreadable. • Make the fudge frosting by beating the butter and cocoa until smooth. Gradually add the powdered sugar, alternating with the heavy cream. Add the vanilla and salt, then beat until thick, glossy, and luxuriously creamy. • Place one cooled cake layer on a serving board and spread the vanilla cream filling generously from edge to edge. Add the second chocolate cake layer and press down very gently. • Cover the entire Chocolate Cream-Filled Fudge Cake with a seriously generous layer of chocolate frosting. Use the back of a spoon or an offset spatula to create big, swoopy bakery-style swirls. • Scatter chocolate sprinkles over the top, then refrigerate for about 30 minutes so those thick layers set before slicing. Serve slightly cool or at room temperature for the softest cake, creamiest center, and fudgiest chocolate frosting. 🤎 #Chocolate #FudgeCake #Cake #ChocolateDessert #Bakery

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