• Preheat your oven to 350°F (180°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper for easy release.

In a large mixing bowl, sift together the dry ingredients:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) superfine sugar
• ½ cup (50g) Dutch-processed cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• Whisk well to combine all the dry ingredients evenly. (Note: Do not add the espresso powder yet.)

In a separate bowl, whisk together the wet ingredients until smooth and homogeneous:

• 2 large eggs
• ½ cup (120ml) whole milk
• ½ cup (128g) sour cream
• ½ cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• Pour the wet mixture into the bowl with the dry ingredients. Whisk until the batter is fully combined and smooth, with no visible lumps.

In a small bowl or heatproof cup, stir together:

• 1 cup (240ml) hot water
• 1 teaspoon espresso powder
• Stir until the espresso powder is completely dissolved. Pour the espresso mixture into the batter and mix until well incorporated. The batter will be slightly thin—that’s perfect for a moist, rich texture.
• Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Allow the cakes to cool in the pans for at least 1 hour. Once set, carefully turn them out onto a wire rack and let them cool completely before frosting.

Make the Chocolate Fudge Frosting

Finely chop:

• 16 oz (453g) dark chocolate
• Place the chopped chocolate in a medium heatproof bowl.
• In a small saucepan, heat:
• 1 cup (240ml) heavy cream
• Warm the cream over medium heat until it is just about to boil (tiny bubbles should form around the edges). Remove from heat immediately—do not let it boil.
• Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute, then stir gently until the chocolate has melted completely and the mixture becomes smooth and glossy. Set aside to cool to room temperature.
• Meanwhile, in a stand mixer fitted with a whisk attachment (or using a hand mixer), whip:
• 4 sticks (452g) unsalted butter, softened
• Beat on medium-high speed for about 5 minutes, until pale and fluffy.
• Check that the ganache has cooled to room temperature. (It should not feel warm to the touch—if it does, wait another 10 minutes.) With the mixer on low speed, add the ganache to the whipped butter 1 tablespoon at a time, mixing well between additions. Take your time—this step ensures a stable, silky frosting.
• Once all the ganache is incorporated, switch to the paddle attachment if using a stand mixer. Add:
• 3 cups (360g) powdered sugar, sifted
• ¼ cup (25g) Dutch-processed cocoa powder
• 1 teaspoon vanilla extract
• 1 pinch of salt
• Beat the mixture on low speed to combine, then increase to medium-high and whip for about 2 minutes, until light and fluffy.

Assemble the Chocolate Fudge Cake

• Once your cakes are completely cool, use a serrated knife or cake leveler to trim the domed tops if needed. For a more impressive presentation, you can slice each cake in half horizontally to create four thinner layers.
• Place the first cake layer on a serving plate or cake board. Add a generous amount of frosting and spread evenly using an offset spatula.
• Repeat with the remaining layers, stacking them carefully and spreading frosting between each.
• Once the final cake layer is in place, apply a thin layer of frosting over the entire cake to create a crumb coat. Chill the cake in the refrigerator for 10–15 minutes to set.
• Finish by applying a thicker, final coat of frosting around the sides and top of the cake. Smooth it out with a spatula or cake scraper. Decorate as desired—with chocolate shavings, ganache drips, sprinkles, or even a dusting of cocoa powder.