The Ultimate Double Chocolate Fudge Cake

The Ultimate Double Chocolate Fudge Cake

​Pro-Grade | High-Moisture | Deep Cocoa Intensity

​This recipe delivers a high-stability, "Devil's Food" style crumb that stays fresh for days. The combination of oil and hot coffee ensures a velvety texture that thrives in professional displays or at home.

​The Formula

• ​Dry Base

• ​315g All-Purpose Flour
• ​75g Premium Unsweetened Cocoa
• ​2 tsp Baking Powder
• ​1.5 tsp Baking Soda
• ​0.5 tsp Salt

• ​Wet Emulsion

• ​240ml Neutral Vegetable Oil
• ​350g Granulated Sugar
• ​150g Light Brown Sugar
• ​3 Large Eggs (Room Temp)
• ​240ml Full-Fat Buttermilk
• ​2 tsp Vanilla Extract

• ​The "Double" Boost

• ​150g Dark Chocolate (Melted & Cooled)
• ​180ml Hot Coffee (Boiling)
• ​90g Semi-Sweet Chocolate Chunks

​The Execution

​Preparation: Preheat oven to 170°C (340°F). Grease and line two 8-inch (or three 6-inch) pans.

​Sift: Whisk dry ingredients thoroughly to remove cocoa lumps and aerate the flour.

​Cream & Bind: Beat oil and both sugars until unified. Add eggs one at a time, beating well after each to build structure. Stir in the melted chocolate and vanilla.

​Alternate Fold: Add dry ingredients and buttermilk in three parts (Dry-Wet-Dry). Mix until just combined; do not overwork the gluten.

​The Bloom: Slowly stream in the hot coffee. The heat "blooms" the cocoa, intensifying the flavor. The batter will be thin—this is the key to a soft crumb.

​Fold & Bake: Stir in chocolate chunks. Divide batter and bake for 35–40 minutes. Aim for "moist crumbs" on a tester, not a dry toothpick.

​Rest: Cool in pans for 10 minutes, then invert onto a wire rack.

​Silky Fudge Frosting

​225g Unsalted Butter (Softened)

• ​50g Cocoa Powder
• ​420g Powdered Sugar
• ​120ml Warm Heavy Cream
• ​1 tsp Vanilla + Pinch of Salt

​Method: Cream the butter until pale. Add cocoa and sugar, then slowly stream in the warm cream. Whip on high until the frosting is glossy and aerated.

​Why It Works

​Oil vs. Butter: Oil stays liquid at room temperature, keeping the cake "moist" even when refrigerated.

​Hot Coffee: The liquid dissolves cocoa particles better than cold liquid, unlocking a darker, more complex flavor.

​Stability: Despite the soft crumb, the buttermilk/egg ratio provides enough structure for stacking multi-tier cakes.