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Chocolate Fudge Cake

Course Dessert
Prep Time 29 minutes
Cook Time 50 minutes
Servings 16 slices

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 9x9 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!