Chocolate Fudge Cake
The ultimate chocolate fudge cake, super moist with a rich fudge frosting. Perfect for birthdays and chocolate lovers alike!
Servings: 12 slices
Ingredients
Fudge frosting
- 5.25 ounces dark chocolate chopped (150g)
- ½ cup heavy cream 116mL
- ⅓ cup unsalted butter 76g
- ¼ cup powdered sugar 60g
- 1 teaspoon vanilla
Chocolate cake
- 1 cup all-purpose flour 125g
- ½ cup natural unsweetened cocoa powder 48g
- ⅔ cup granulated sugar 133g
- ⅓ cup brown sugar packed (67g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- ½ cup buttermilk* room temperature (120mL)
- ¼ cup vegetable oil 60mL
- 2 teaspoons pure vanilla extract
- ¼ cup hot coffee 60mL
Instructions
For the fudge frosting:
- Place the chopped dark chocolate, heavy cream, butter and vanilla in a skillet. Then sift the powdered sugar over the top (this helps eliminate lumps in the frosting). Place the pan over medium-low to medium heat. Stir constantly until the butter and chocolate have melted and you have a thin chocolate icing.
- Move the mixture to a wide and shallow bowl and cover. Let it set at room temperature while you bake the cake.
For the Chocolate Cake:
- Preheat the oven to 350°F and prepare a 9-inch round baking pan by greasing with butter or misting with non-stick spray and lining it with a parchment paper round. Set aside.
- In a medium size bowl, sift together the flour and cocoa powder. Then whisk in the sugar, brown sugar, baking soda, baking powder and kosher salt.
- In a small bowl, whisk together the eggs, buttermilk, vegetable oil and vanilla.
- Add the wet ingredients to the dry and then add the hot coffee. Whisk until combined. Pour the batter into the prepared baking pan.
- Bake for 22 - 27 minutes, until a toothpick comes out with just a few moist crumbs. Allow the cake to cool in the pan set on a wire rack.
Assembling the cake:
- Remove the cake from the pan and place on your cake stand or serving plate.
- The fudge frosting should be a thick spreadable consistency. Spread the frosting over the top and sides of the cake.
Notes
The chocolate fudge cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.
The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving. The cake tastes best at room temperature.