Rich Chocolate Fudge Cake

Rich Chocolate Fudge Cake

Ingredients

• All-purpose flour: 1¾ cups (220 g)
• Cocoa powder (unsweetened): ¾ cup (75 g)
• Baking powder: 1½ tsp (6 g)
• Baking soda: 1½ tsp (6 g)
• Salt: ½ tsp (3 g)
• Unsalted butter (softened): ¾ cup (170 g)
• Granulated sugar: 1¾ cups (350 g)
• Eggs: 3 large
• Vanilla extract: 2 tsp (10 ml)
• Buttermilk: 1 cup (240 ml)
• Hot water or coffee: 1 cup (240 ml)
• For the fudge frosting:
• Dark chocolate (chopped): 1½ cups (270 g)
• Heavy cream: ¾ cup (180 ml)
• Unsalted butter: 3 tbsp (42 g)

Instructions

Preheat your oven to 350°F (175°C) and prepare two 8-inch (20 cm) round cake pans by greasing and lining them with parchment paper.

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until fully combined. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, then slowly stir in hot water or coffee until smooth—the batter will be thin, but that’s perfect for a moist cake.

Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the fudge frosting, gently heat the heavy cream until just simmering, then pour it over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth. Add butter and mix until glossy. Allow to cool slightly before spreading.

Place one cake layer on a serving plate, spread a generous layer of fudge frosting, then top with the second cake. Frost the top and sides with the remaining fudge, smoothing with a spatula. Let the cake sit for a while so the frosting sets slightly before slicing.