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Chocolate Fudge Cake

Irresistibly Rich Chocolate Fudge Cake to Satisfy Your Cravings

This Chocolate Fudge Cake offers an indulgent dessert experience with its rich flavor and moist texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure and stability; no substitutions recommended.
  • 2 cups sugar Granulated sugar adds sweetness and moisture.
  • 3/4 cup cocoa powder Unsweetened cocoa provides deep chocolate flavor.
  • 1 teaspoon baking soda Helps the cake rise; ensure it’s fresh.
  • 1 teaspoon baking powder Adds leavening; works with baking soda.
  • 1 teaspoon salt Enhances flavor; essential for taste.
  • 1 cup buttermilk Adds moisture; can substitute with milk and vinegar.
  • 1/2 cup vegetable oil Keeps the cake tender; can replace with canola oil.
  • 2 large eggs Provides structure and richness.
  • 2 teaspoons vanilla extract Opt for pure vanilla for best flavor.
  • 1 cup hot coffee Intensifies cocoa flavor; freshly brewed recommended.
For the Ganache
  • 8 ounces semisweet/bittersweet chocolate Use high-quality chopped chocolate.
  • 1 cup heavy cream Creates a smooth texture; avoid lighter creams.
  • 2 tablespoons butter Unsalted preferred for flavor control.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • 9-inch round cake pans

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Gently stir in the hot coffee into the cake batter until smooth.
  6. Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to wire racks.
  8. Prepare the ganache by heating the heavy cream until simmering, pour it over the chopped chocolate, and stir until smooth.
  9. Frost the cooled cakes generously with the smooth chocolate ganache.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for optimal texture and avoid overmixing to maintain cake tenderness.

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