Want a cake that’s a guaranteed crowd-pleaser and a breeze to whip up? Try this unbelievably moist chocolate fudge cake with a velvety icing—it’s a surefire win in the baking department!
Servings: 1 medium size Bundt cake (or 2 6” cakes)
Time: 2 hours including baking and cooling
Chocolate Fudge Cake
Ingredients
Cake:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1/3 cup vegetable oil
- 1/3 cup buttermilk
- 1/4 cup hot water plus 1 tsp coffee
- 2 oz semi-sweet chocolate chips about 1/3 cup
- 1/2 cup frozen raspberries chopped (optional)
Chocolate glaze:
- 2 tbsp unsalted butter
- 2 tbsp cocoa powder
- 2 tbsp milk
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F.
- If you’re adding raspberries, chop them, lay them out on a pan, and pop them in the freezer.
- Whisk together all the dry ingredients in a bowl until there are no lumps.
- Add in the oil, egg, and buttermilk, then gently whisk to combine.
- Pour in the hot water mixed with coffee and whisk again.
- Melt the chocolate in the microwave using 15-second increments. Fold the molten chocolate into the batter, leaving some chocolate streaks.
- Add in the raspberries and fold once more.
- Generously brush butter into the crevices of the Bundt pan; you can also dust with flour if your pan tends to stick.
- Pour the batter into the pan and bake for 30-35 minutes until a toothpick comes out with moist crumbs attached. Allow your cakes to cool.
- While the cakes cool, make the glaze by combining all ingredients in a non-stick pan. Mix on medium-low heat until they form a thick glaze (about 3 minutes).
- Once everything is cooled, decorate your cake with the glaze and, if you like, raspberries and white chocolate.
- Serve and savor the deliciousness!