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Two Layer Chocolate Fudge Cake With Chocolate Ganache Frosting

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“This cake is my all time favorite chocolate cake. I couldnt find a recipe with the perfect combination of cake and frosting. So this cake is an adpatation of an Ina Garten cake and Alton Brown ganache. The cake tastes better cold but I can never wait for it to chill so dive right in immediately!”
1hr 10mins
1 cake

Ingredients Nutrition


  1. 1. Preheat oven to 350.
  2. 2. Lightly butter and flour two 8 inch cake pans.
  3. 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
  4. 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
  5. 5. With the mixer on low slowly add the wet ingredients to the dry.
  6. .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
  7. 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
  8. 8. Cook for 35-40 minutes until a toothpick comes out clean.
  9. 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
  10. 10. Chop the chocolate into small shards and place into a food processor.
  11. 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
  12. 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
  13. 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.

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