The Best Chocolate Fudge Cake

This rich and moist chocolate fudge cake is perfect for chocolate lovers. With its deep chocolate flavor and ultra-moist texture, it’s ideal for any occasion. Whether you’re celebrating a special event or simply indulging in a chocolate craving, this cake will not disappoint.

Why You’ll Love This Recipe

  • Incredibly Moist: The cake stays moist for days, thanks to ingredients like buttermilk and coffee.

  • Deep Chocolate Flavor: The use of Dutch-process cocoa and melted chocolate gives the cake an intense, rich chocolate taste.

  • Easy to Make: With just a bowl, whisk, and spatula, this cake is simple to prepare in under 15 minutes.

  • Luxurious Frosting: The chocolate buttercream frosting is smooth, rich, and perfectly complements the cake.

Ingredients

  • For the Cake:

    • 1 ½ cups all-purpose flour

    • 1 ¼ cups sugar

    • ¾ cup cocoa powder (Dutch-process)

    • 1 tsp baking soda

    • ½ tsp salt

    • 1 cup hot coffee (or hot water with instant coffee)

    • ½ cup avocado oil (or any neutral oil)

    • ¾ cup buttermilk

    • 2 large eggs

    • 1 tsp vanilla extract

    • 1 tbsp white vinegar

  • For the Frosting:

    • 1 cup butter (room temperature)

    • 3 ½ cups powdered sugar

    • ⅓ cup cocoa powder (Dutch-process)

    • 2 oz semisweet chocolate (melted)

    • 1 tsp vanilla extract

    • Pinch of salt

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

  1. Prepare the Cake: Preheat oven to 350ºF. Grease two 9-inch cake pans, line the bottoms with parchment paper, and dust the sides with cocoa powder.

  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

  3. Combine Wet Ingredients: In a separate bowl, whisk together hot coffee, oil, buttermilk, eggs, vanilla, and vinegar.

  4. Make the Batter: Add the wet ingredients to the dry and stir until fully combined. Pour the batter evenly into the prepared pans.

  5. Bake: Bake for 30-35 minutes or until a toothpick comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

  6. Prepare the Frosting: Beat butter in a bowl until smooth. Gradually add powdered sugar and cocoa powder. Mix in melted chocolate, vanilla, and salt.

  7. Assemble the Cake: Once the cake is cool, frost it with the chocolate buttercream.

Servings and Timing

  • Servings: 12 slices

  • Preparation Time: 15 minutes

  • Cook Time: 30-35 minutes

  • Total Time: 1 hour (including cooling time)

Variations

  • Flavors: Add a splash of coffee liqueur or orange zest to the frosting for a unique twist.

  • Gluten-Free: Substitute with a gluten-free all-purpose flour blend for a gluten-free version.

  • Different Frosting: Swap the chocolate buttercream for whipped cream or cream cheese frosting.

Storage/Reheating

  • Storage: Keep the cake in an airtight container at room temperature for up to 3 days.

  • Refrigerating: For longer storage, keep the cake refrigerated for up to 1 week. Allow it to come to room temperature before serving.

FAQs

1. Can I use different types of cocoa powder?

Yes, you can use regular cocoa powder, but Dutch-process cocoa gives the cake a deeper flavor and color.

2. Can I substitute buttermilk?

Yes, if you don’t have buttermilk, you can use regular milk with a teaspoon of vinegar to mimic buttermilk.

3. Can I make the frosting ahead of time?

Yes, you can prepare the frosting up to 2 days ahead. Just store it in the fridge and allow it to come to room temperature before using.

4. How do I make sure my cake is moist?

Ensure you don’t overbake the cake, and ingredients like coffee, buttermilk, and oil help maintain moisture.

5. Can I freeze the cake?

Yes, you can freeze the cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing.

6. How can I adjust the sweetness of the frosting?

If you prefer less sweetness, reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.

7. Can I use a different frosting?

Yes, you can use whipped cream or a ganache if you prefer a different texture or flavor.

8. Can I make this into cupcakes?

Yes, you can use this batter for cupcakes. Bake at 350ºF for 18-20 minutes or until a toothpick comes out clean.

9. Can I use other oils?

Yes, you can use any neutral oil, such as sunflower, canola, or vegetable oil, in place of avocado oil.

10. How do I keep the cake from sticking to the pan?

Grease the pans well, line with parchment paper, and dust with cocoa powder to ensure easy removal.

Conclusion

This chocolate fudge cake is a decadent, moist, and rich dessert that’s sure to become a favorite. The deep chocolate flavor, combined with the luxurious frosting, makes it an irresistible treat. Whether for a celebration or just to indulge, this cake is perfect for any chocolate lover.

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The Best Chocolate Fudge Cake

The Best Chocolate Fudge Cake

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  • Author: Paula
  • Total Time: 1 hour (including cooling time)
  • Yield: 12 slices
  • Diet: Gluten Free
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Description

Indulge in the rich, moist goodness of this Chocolate Fudge Cake, the ultimate treat for chocolate lovers. With its deep chocolate flavor, ultra-moist texture, and luxurious chocolate buttercream frosting, this cake is perfect for any occasion. Easy to make and full of decadent flavor, it’s sure to be a hit at any gathering or simply for satisfying your chocolate cravings.

Ingredients

For the Cake:

1 ½ cups all-purpose flour

1 ¼ cups sugar

¾ cup cocoa powder (Dutch-process)

1 tsp baking soda

½ tsp salt

1 cup hot coffee (or hot water with instant coffee)

½ cup avocado oil (or any neutral oil)

¾ cup buttermilk

2 large eggs

1 tsp vanilla extract

1 tbsp white vinegar

For the Frosting:

1 cup butter (room temperature)

3 ½ cups powdered sugar

⅓ cup cocoa powder (Dutch-process)

2 oz semisweet chocolate (melted)

1 tsp vanilla extract

Pinch of salt

Instructions

  1. Prepare the Cake:

    • Preheat the oven to 350ºF. Grease two 9-inch cake pans, line the bottoms with parchment paper, and dust the sides with cocoa powder.

  2. Mix Dry Ingredients:

    • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

  3. Combine Wet Ingredients:

    • In a separate bowl, whisk together hot coffee, oil, buttermilk, eggs, vanilla extract, and vinegar.

  4. Make the Batter:

    • Add the wet ingredients to the dry ingredients and stir until fully combined. Pour the batter evenly into the prepared pans.

  5. Bake:

    • Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

  6. Prepare the Frosting:

    • Beat the butter in a bowl until smooth. Gradually add powdered sugar and cocoa powder, followed by the melted chocolate, vanilla extract, and a pinch of salt. Beat until smooth and creamy.

  7. Assemble the Cake:

    • Once the cake is completely cool, frost it with the chocolate buttercream frosting.

Notes

Flavors: Add a splash of coffee liqueur or a teaspoon of orange zest to the frosting for a unique twist.

Gluten-Free: Substitute with a gluten-free all-purpose flour blend for a gluten-free version.

Different Frosting: Swap the chocolate buttercream for whipped cream or cream cheese frosting for a lighter alternative.

  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

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