Directions:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk oil and sugar until well combined. Add eggs one at a time, then stir in vanilla.
4. Alternate adding the dry ingredients and buttermilk into the wet mixture. Mix until smooth.
5. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
For the filling:
6. In a saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat.
7. In a separate bowl, whisk egg yolks. Gradually whisk in a bit of the hot milk mixture to temper.
8. Pour the yolk mixture back into the saucepan, whisking constantly until thickened.
9. Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and chill until set.
For the ganache:
10. Heat the cream in a saucepan until steaming, not boiling. Pour over chopped chocolate.
11. Let sit for 2 minutes, then stir until smooth. Cool slightly to thicken.
To assemble:
12. Slice each cake in half for four layers. Spread vanilla cream between layers.
13. Pour ganache over the top and sides, spreading evenly.
14. Chill to set before slicing and serving.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Chill Time: 2 hours | Total Time: 3 hours 10 minutes
Kcal: 490 kcal | Servings: 10 servings
Tips & Serving Suggestions:
– Use dark chocolate for the ganache for a more intense flavor.
– Decorate with chocolate shavings or berries for a festive look.
– Store covered in the fridge and allow to sit at room temperature before serving.
– This cake holds well and tastes even better the next day.
Conclusion:
Chocolate fudge cake with vanilla cream filling is a luxurious dessert that blends classic flavors and textures into one unforgettable bite. A true treat for anyone who loves chocolate and cream.
