Ultimate Chocolate Fudge Cake
Prep time: 25 mins | Bake time: 30–35 mins |
Servings: 10–12 slices
Ingredients
- For the Chocolate Cake
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened Dutch-process cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup (240ml) buttermilk (or whole milk with 1 tbsp lemon juice/vinegar)
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup (240ml) freshly brewed hot coffee (or boiling water)
- For the Chocolate Fudge Frosting
- 1½ cups (340g) unsalted butter, softened to room temperature
- 1 cup (100g) Dutch-process cocoa powder
- 4 cups (480g) powdered sugar, sifted
- ½ cup (120ml) heavy cream or whole milk
- 2 tsp vanilla extract
- ¼ tsp salt
- 4 oz (115g) dark chocolate (60–70%), melted and cooled slightly
Instructions
1. Prepare the Cake Layers
Preheat & Prep: Preheat your oven to 175°C (350°F). Grease two 9-inch (23 cm) round cake pans, line the bottoms with parchment paper, and lightly dust with cocoa powder.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until fully incorporated and smooth.
Add Hot Coffee: Pour in the hot coffee (or boiling water) and mix gently until combined. Note: The batter will be very thin and runny—this is normal and guarantees a super moist cake!
Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the cakes to cool in the pans for 10–15 minutes, then turn them out onto a wire rack to cool completely before frosting.
2. Make the Chocolate Fudge Frosting
Beat Butter & Cocoa: In a large bowl, beat the softened butter and cocoa powder together until smooth and creamy.
Add Sugar & Liquid: Gradually add the powdered sugar, heavy cream, vanilla, and salt, beating on low speed until combined, then increase to medium-high for 2 minutes until fluffy.
Blend Melted Chocolate: Pour in the cooled melted dark chocolate and beat until silky, glossy, and spreadable. Adjust with an extra tablespoon of cream if it's too thick.
3. Assembly
Place the first cake layer on a serving plate or board.
Spread about 1 cup of frosting evenly over the top layer.
Place the second cake layer on top. Cover the top and sides of the entire cake with the remaining fudge frosting, using an offset spatula to create deep, decorative swirls.
Chill & Serve: Slice with a warm, sharp knife for clean, perfect cuts.
Baker's Tips
Why Hot Coffee? Coffee intensely enhances the chocolate flavor without leaving a distinct coffee taste.
Leveling: If the cake rounds form a slight dome while baking, trim the tops flat with a serrated knife once fully cooled for neat, even layers.
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