Double Fudge Cake
Double chocolate fudge cake with just 2 simple recipes & a handful of your favorite chocoalte decorations!
Ingredients
For the Simple Syrup *optional
- ½ Cup Water 118ml
- ½ Cup Granulated Sugar 100g
- 2 ounces Coffee Liquor *Tia Maria is Vegan 60mL
for the garnish
Instructions
- Preheat your oven to 350°F & Grease & Parchment line a 12" x 18" sheet pan
- Prepare the chocolate cake recipe as per the instructions on that recipe post & pour all the batter into the prepared sheet pan
- Bake immediately for approximately 15-18 minutes or when it is springy to the touch when you gently press the center or when a toothpick inserted into the center comes out with moist crumbs
- Cool the cake in the pan & then prepare the fudge icing & the simple syrup (if using) according to the instructions on those recipe posts.
- Assemble the cake as shown in the video tutorial by cutting the sheet cake layer into 4 equal rectangles then stacking to make a 7 Layer Cake with the fudge icing recipe & optional simple syrup with coffee liquor on each layer
- Ice with the remaining fudge icing and garnish with whatever edible chocolate decorations & cookies you like best
Video
Notes
For those who prefer to make a round cake Divide the batter between 2-8" pans or 3-7" pans, the bake time will be a few minutes longer
Coffee liquor simple syrup is optional since this cake is already super moist on it's own
Storage Keep refrigerated for up to 1 week, bring to room temperature before serving
Freeze cake wrapped well for up to 2 months
Tried this recipe?Let us know how it was!