Get ready for a chocolate sensation with this incredible chocolate fudge cake! Imagine sinking your teeth into a rich, fudgy, and moist dark chocolate cake, topped with a luscious chocolate fudge frosting.
Here’s why you’ll adore this easy chocolate fudge cake recipe:
- It’s super chocolatey, thanks to the rich flavor of Dutch process cocoa powder.
- The texture is out of this world! This cake is wonderfully fudgy, with each bite being chewy and fluffy at the same time.
- The chocolate fudge frosting is a dream come true, adding an extra layer of indulgence.
- Plus, it’s a breeze to make! With just one pan, you can whip up this chocolatey masterpiece without fuss.
Got questions? Let’s tackle them:
- Not a coffee fan? No worries! You can use hot water instead in the cake batter.
- Storing leftovers is easy. Simply pop them in an airtight container in the fridge for up to three days. For the best taste, let it sit at room temperature for 30 minutes before indulging. You can even freeze individual pieces for up to 2 weeks.
Here are some tips for baking success:
- Always measure your flour properly to avoid any baking mishaps.
- For the perfect texture, make sure your ingredients are at room temperature.
- And when frosting the cake, get creative with swirls and sprinkle some chocolate shavings or mini chocolate chips on top for extra pizzazz.
Chocolate Fudge Cake
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour spooned and leveled (250 g)
- 3/4 cup Dutch process cocoa powder 60 g
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated white sugar 400 g
- 3/4 cup unsalted butter softened (168 g)
- 3 eggs at room temperature
- 1 teaspoon vanilla
- 1 1/4 cups buttermilk at room temperature (300 ml)
- 1/2 cup hot coffee 120 ml
For the Chocolate Fudge Frosting:
- 1/2 cup unsalted butter 112 g
- 1/4 teaspoon salt
- 3/4 cup Dutch process cocoa powder 60 g
- 2 1/4 cups powdered sugar 292 g
- 6 tablespoon heavy cream 90 ml
Instructions
For the Chocolate Cake:
- Preheat the oven to 350°F. Grease a 9×9 metal pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until fluffy. Add the eggs and vanilla, mixing until smooth.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until combined. Stir in the hot coffee.
- Pour the batter into the prepared pan and bake for 48-52 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
For the Chocolate Fudge Frosting:
- Melt the butter in a small saucepan over medium heat. Add the salt and cocoa powder, mixing until combined.
- Sift in the powdered sugar and add the heavy cream gradually, mixing until smooth.
- Once smooth, spread the frosting over the cooled cake and serve!