If you like chocolate then I have something very special for you. Allow me to explain what is going on here… we have two layers of very moist chocolate cake with a layer of thick fudgy ganache and crushed chocolate cookies and a fluffy chocolate buttercream frosting.
Chocolate on chocolate on chocolate with chocolate in between. It’s exactly what a chocolate lover should be having for dessert, so let’s get started…
Begin by combining 1 cup of whole milk, 1/2 cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, 1 1/2 cup of granulated sugar and 1/2 cup of brown sugar in a large bowl and whisk vigorously until everything is creamy and fully combined.
In a small bowl, combine 2 cups of cake flour, 3/4 cup of natural unsweetened cocoa powder, 2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda and 1 teaspoon of salt.
Whisk the dry ingredients and then add them in with the wet ingredients…
Whisk until the dry ingredients are mostly incorporated and then add a cup of very hot water or coffee. This cake will taste plenty chocolatey if you use water, but I really would suggest going with coffee here. Even if you are not a huge fan of coffee, its flavor really does help to bring the very best out in chocolate and surprisingly, you won’t be able to taste the coffee at all.
Carefully whisk the hot water (or coffee) into the batter until everything is smooth and fully incorporated. This cake batter will be looser than your typically cake batter, but this is exactly how it should be.
Divide the batter between two 9″ cake pans that have been greased and lined with parchment paper. Bake the cakes in a 350 degree oven for 28-32 minutes or until a toothpick will come out of the center of the cake clean. Around the 26 minute mark, keep a close eye on the cakes. Pulling them out as soon as they are done will help keep them as moist and tender as possible.
Allow the cakes to cool for a few minutes on a cooling rack and then carefully transfer them directly onto the cooling rack to continue cooling.
While the cakes are cooling, let’s make the fudge crunch layer that will eventually be nestled between those 2 cakes…
Our fudge crunch layer is essentially a thick chocolate ganache filled with crushed chocolate cookies. I am using Oreo’s today, but any crisp chocolate cookie will do.
Begin by pouring 1 cup of hot heavy cream over 1 1/2 cups of chopped semi-sweet chocolate. Let it sit undisturbed for 5 minutes and then whisk until creamy and glossy. Fold in a cup of crushed cookies and set the mixture aside for now.
The cleanest and easiest way to layer these cakes is to line one of the 9″ cake pans with plastic wrap leaving a few inches of excess off of all sides (I use 2 long pieces and cross them in the middle). This will help to keep the layers together and will also help you to easily remove the cakes from the pan later on.
Place one of the cakes into the base of the lined cake pan and evenly spread the fudge crunch layer over the cake. Add the second cake over top and use the excess plastic wrap to cover the cakes. Transfer the cake into the refrigerator to chill until firm.
While the cakes are chilling, make a batch of chocolate buttercream frosting.
In a large bowl, cream 1 cup of room temperature butter with 1/3 cup of natural unsweetened cocoa powder, 2 teaspoons of vanilla extract and 2 tablespoons of heavy cream until fully combined. Gradually add confectioners sugar, mixing on medium speed as you go, until you have a thick, creamy frosting. This usually takes between 3 and 3 1/2 cups of confectioners sugar, but the sweetness level is completely up to you!
Once the cake layers feel firm enough to move, carefully transfer the cakes out of the pan and remove the plastic wrap. Set the cake on a flat surface and add your chocolate buttercream frosting.
If you find yourself with a little extra frosting, toss it into a piping bag and decorate the top of the cake with little swirls of frosting and sprinkle some crushed Oreo’s over the whole beautiful cake…
The only thing left to do is slice this baby up…
This cake is so wonderful. The moist and tender crumb of the cakes along with the crunchy fudge layer is simply fantastic and then the creamy chocolate buttercream just finishes each bite off with perfection.
This chocolate fudge crunch cake is perfect for any occasion and I am definitely planning to have this one ready when my next birthday comes around. It’s just so delicious. There is a lot of chocolate, but somehow it is not obnoxiously sweet. It definitely would fall into the decadent category (deep into it I’d say), but I can finish a whole slice without being overwhelmed by the sugar content.
This cake is one that you should definitely keep in mind the next time you need a special dessert and at least in my life, those occasions come up more and more often…
Chocolate Fudge Crunch Cake
Ingredients
Chocolate Cake
- 1 cup of whole milk
- 1/2 cup of vegetable oil
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 1/2 cups of granulated sugar
- 1/2 cup of brown sugar
- 2 cups of cake flour
- 3/4 cup of natural unsweetened cocoa powder
- 2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of salt
- 1 cup of water or coffee, very hot
Fudge Crunch Layer
- 1 1/2 cups of semi-sweet chocolate, chopped
- 1 cup of heavy cream, hot
- 1 cup of Oreos, crushed
Chocolate Buttercream Frosting
- 1 cup of butter, room temperature
- 1/3 cup of natural unsweetened cocoa powder
- 2 teaspoons of vanilla extract
- 3-3 1/2 cups of confectioners sugar
- 2-4 tablespoons of heavy cream
Instructions
- Preheat your oven to 350 degrees
- Grease two 9” cake pans, line with parchment paper and set aside for now
Make the chocolate cake...
- Combine 1 cup of whole milk with 1/2 cup of vegetable oil, 2 large eggs and 2 teaspoons of vanilla extract in a large bowl
- Add 1 1/2 cup of granulated sugar and 1/2 cup of brown sugar and mix until fully incorporated
- Sift 2 cups of cake flour, 3/4 cup of natural unsweetened cocoa powder, 2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda and 1 teaspoon of salt into the bowl and mix to combine
- Add 1 cup of hot coffee or hot water and carefully mix until everything is completely combined (the batter will be loose)
- Divide the batter between the two prepared cake pans
- Bake the cakes in a 350 degree oven for 28-32 minutes or until a toothpick will come out clean from the center of the cake
- Transfer the cake pans onto a cooling rack until cool enough to handle and then transfer the cakes out of the pan and directly onto the cooling rack to cool fully
Make the fudge crunch layer...
- Bring 1 cup of heavy cream to a simmer over medium to medium high heat
- As soon as the heavy cream begins to simmer, pour over 1 1/2 cups of chopped semi-sweet chocolate and let sit for 5 minutes before whisking until smooth and glossy. Fold in 1 cup of crushed Oreo’s and set aside for now.
- Line one of the 9” cake pans with plastic wrap leaving several inches overhang on all sides
- Place one of the cakes into the lined cake pan and evenly spread the fudge crunch over the entire surface
- Place the other chocolate cake over the fudge crunch and use the excess plastic to secure
- Chill the cakes for 30 minutes or until the fudge crunch has firmed up a bit
Make the chocolate buttercream frosting...
- Cream the butter in a large bowl with an electric hand mixer or by using a stand mixer on medium for 60-90 seconds
- Add 2 teaspoons of vanilla extract, 1/3 cup of unsweetened cocoa powder and 2 tablespoons of heavy cream
- Cream until smooth and fully incorporated
- Add the confectioners sugar, a little at a time, until it has all been fully incorporated
- Whip until creamy and fluffy, adding additional heavy cream to thin the frosting, if necessary
Frost the cake...
- Remove the cake from the refrigerator and remove the plastic wrap
- Frost the cake in your preferred style with the chocolate buttercream
- Garnish with additional crushed Oreos (optional)
