hi! i wanted to make a chocolate fudge cake in a few days and i pulled from multiple recipes. would this make a sturdy enough cake? or if anyone has a suggestion on my calculation.

how can i be sure that the filling and icing will be enough?

i know for the 2 layers i need 4 cups and for a filling, it is usually 3/4 cups so that is why the icing amount is small, since I am making it separately. i'm open to all suggestions and recipes to your fudgy chocolate cakes. also extra question. for a fudge cake, i know the crumb coat isn't as important but i did want the cake to look somewhat neat, so i'll take suggestions on that too. thank you so much!

Base: Sally's Triple Chocolate Cake / 2 layers 9' circle pan

1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)

3/4 cup (65g) unsweetened natural cocoa powder*

1 and 3/4 cups (350g) granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)*

1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)

2 large eggs, at room temperature*

2 teaspoons pure vanilla extract

1/2 cup (240ml) milk

3/4 cup (180g) of full-fat room temperature sour cream with the wet ingredients.

1/2 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*

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Filling: Chocolate buttercream

1/8 cup unsweetened cocoa powder

1/8 cup unsalted butter

1/4 cups brown sugar

1/4 cup heavy cream

3/4 ounces bittersweet chocolate

pinch of salt

1/4 tsp vanilla extract

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Icing: Fudge

260 grams = 1.44 cups = 1 cups ¼ cup 3 tbsp Chocolate

130 grams = 0.59 cups = ½ cup 1 tbsp Unsalted butter

100 grams = 0.68 cups = ½ cup 3 tbsp Powdered Sugar

2 Teaspoon Vanilla

1/2 Teaspoon Coffee

Pinch Salt

200 grams = 0.78 cups = ¾ cup 1 tbsp Heavy Cream

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edit: also I've been looking at this recipe so if it's better to just follow this https://www.cookedbyjulie.com/wprm_print/3027 or sally's triple chocolate cake recipe then i'll go with that.

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