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Chocolate Fudge Cake Recipe

Decadent Chocolate Fudge Cake Recipe for Ultimate Indulgence

This Chocolate Fudge Cake Recipe is a luscious indulgence perfect for celebrations or satisfying chocolate cravings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour For gluten-free, use a gluten-free flour mix.
  • 1.5 cups Sugar Coconut sugar can be used for a different flavor.
  • 0.75 cups Cocoa Powder Dutch-processed cocoa is a fine substitute.
  • 1 teaspoon Baking Soda Essential for the cake to rise.
  • 1 teaspoon Baking Powder Ensure it’s fresh for optimal results.
  • 0.5 teaspoon Salt Omit for low-sodium diet.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 0.5 cups Vegetable Oil Canola or melted coconut oil works as alternatives.
  • 2 large Eggs Consider flax eggs for a vegan twist.
  • 1 teaspoon Vanilla Extract Almond extract can be an alternative.
  • 1 cup Hot Coffee Omit if desired but affects flavor.
For the Ganache
  • 8 oz Semisweet or Bittersweet Chocolate Higher cocoa content intensifies richness.
  • 1 cup Heavy Cream Substitute with full-fat coconut cream for dairy-free.
  • 0.25 cups Butter Use vegan butter for dairy-free.

Equipment

  • Oven
  • Mixing bowls
  • Cake pans
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step 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 bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually combine the wet and dry ingredients, folding until just mixed.
  5. Stir in hot coffee to intensify the chocolate flavor.
  6. Divide the batter between prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in the pans for 10 minutes then transfer to a wire rack to cool completely.
  8. For the ganache, heat cream and butter until simmering, then mix in chocolate until smooth.
  9. Once cooled, frost the cake with ganache and drizzle over the sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 3IUCalcium: 4mgIron: 12mg

Notes

Ensure all ingredients are at room temperature for better blending. Store leftover cake in an airtight container for up to 5 days.

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