Chocolate Fudge Cake

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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

Chocolate Fudge Cake

Course Dessert



  • 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


  • 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!

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