Fudgy chocolate layer cake

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15 min


16 slices

* PLUS Baking Time: 30 minutes
Fudgy chocolate layer cake

Roberto Caruso


  • 2 1/4 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 1 3/4 cups buttermilk
  • 2 tsp vanilla
  • chocolate icing


  • Preheat oven to 350F (180C). Lightly oil or spray with vegetable oil two 8-inch (20-cm) round cake pans. In a large bowl, stir flour with cocoa and baking soda until evenly mixed. Place butter in a medium-size microwave-safe bowl. Microwave on high until melted, 1 minute. Stir in sugar. Mixture will be thick and grainy. Whisk in buttermilk and vanilla. Gradually stir into flour mixture just until blended. Batter will be lumpy. Pour into prepared pans. Using the back of a spoon, smooth tops.
  • Bake in centre of preheated 350F (180C) oven until a cake tester or skewer inserted in centre of cakes comes out clean, 30 to 35 minutes. Remove from oven. Cool in pans on a wire rack 5 minutes. Run a knife around inside edge of pans, then turn out onto a rack to cool. To ice cakes, place 1 cake layer on a large plate. Spoon about one-third of Fluffy Chocolate Icing in centre. Spread just to edge. Top with second cake layer and spread top and side with remaining icing. Serve right away or refrigerate up to 6 hours. Any leftovers will keep well, covered and refrigerated, overnight.

Nutrition (per serving)

  • Calories
  • 283,
  • Protein
  • 4.3 g,
  • Carbohydrates
  • 49.3 g,
  • Fat
  • 9.6 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 183 mg.

This cake is dense and chocolatey — and there are two layers. Yum!

Cake tip

If cakes puff up during baking and form domes, slice off tops to create flat surfaces. This prevents cake layers from sliding and makes them easier to stack.