Chocolate Fudge Cake

Posted on May 18, 2025

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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

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Chocolate Fudge Cake

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  • Category: Dessert

Ingredients

Scale

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

  1. Preheat your oven to 350°F.
  2. If you’re adding raspberries, chop them, lay them out on a pan, and pop them in the freezer.
  3. Whisk together all the dry ingredients in a bowl until there are no lumps.
  4. Add in the oil, egg, and buttermilk, then gently whisk to combine.
  5. Pour in the hot water mixed with coffee and whisk again.
  6. Melt the chocolate in the microwave using 15-second increments. Fold the molten chocolate into the batter, leaving some chocolate streaks.
  7. Add in the raspberries and fold once more.
  8. Generously brush butter into the crevices of the Bundt pan; you can also dust with flour if your pan tends to stick.
  9. 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.
  10. 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).
  11. Once everything is cooled, decorate your cake with the glaze and, if you like, raspberries and white chocolate.
  12. Serve and savor the deliciousness!

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