Chocolate Cream Filled Fudge Cake combines rich cocoa layers with a luscious cream cheese filling and chocolate fudge frosting for an indulgent dessert perfect for celebrations.
Prep Time:45 minutes
Cook Time:34 minutes
Total Time:1 hour 19 minutes plus cooling
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
For the chocolate cake
2 cups (240 g) all-purpose flour
2 cups (400 g) granulated sugar
3/4 cup (65–75 g) unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs, at room temperature
1 cup (240 ml) buttermilk
1/2 cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot coffee or hot water
For the cream filling
8 oz (226 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
3 cups (360 g) powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream
A pinch of salt
For the chocolate fudge frosting
1 cup (226 g) unsalted butter, softened
3/4 cup (65–75 g) unsweetened cocoa powder
4 cups (480 g) powdered sugar
1/2 cup (120 ml) heavy cream, plus more if needed
2 tsp vanilla extract
1/4 tsp salt
For decoration
Chocolate shavings or chocolate sprinkles
Chocolate ganache (optional)
Instructions
Prepare the oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the wet ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until combined.
Add the hot liquid: Slowly stir in the hot coffee or hot water. The batter will be thin; this helps create a moist chocolate cake.
Bake the layers: Divide the batter evenly between the prepared pans. Bake for approximately 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool completely: Let the cakes rest in their pans for 10 minutes, then transfer them to wire racks to cool completely.
Prepare the cream filling: Beat the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, then mix in the vanilla, salt, and enough heavy cream to create a thick, spreadable filling.
Make the fudge frosting: Beat the butter and cocoa powder until smooth. Gradually add the powdered sugar, alternating with the heavy cream. Add the vanilla and salt, then beat until creamy and fluffy.
Assemble the cake: Place one cake layer on a serving plate. Spread the cream filling evenly over the top, leaving a small border around the edge.
Add the second layer: Place the second cake layer on top and press gently to secure it.
Frost the cake: Cover the top and sides with the chocolate fudge frosting. Use a spatula to create thick, decorative swirls.
Decorate and chill: Add chocolate shavings or sprinkles. Drizzle with ganache if desired, then refrigerate for about 30 minutes to help the layers set.
Slice and serve: Cut with a sharp knife to reveal the rich chocolate layers and creamy center. Serve slightly chilled or at room temperature.
Notes
Always line pans with parchment paper as chocolate cakes are tender and prone to sticking.
Ensure cake layers cool completely before frosting to prevent melting the cream filling and causing layers to slide.
Mix batter just until combined after adding wet ingredients to prevent a tough, rubbery crumb.
Chill assembled cake briefly before final frosting to seal crumbs and create professional finish.