Chocolate Fudge Cake


 This rich, moist chocolate cake is incredibly decadent, with a dense yet fluffy texture and deep chocolate flavor. Perfect for any chocolate lover!

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or whole milk)
  • 1/2 cup boiling water
  • 1 cup semisweet chocolate chips (optional for extra chocolatey texture)

For the Chocolate Fudge Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup heavy cream
  • 3/4 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix until just combined.
  6. Add Boiling Water: Stir in the boiling water (the batter will be thin, but that’s okay—it makes the cake extra moist). Fold in the chocolate chips, if using.
  7. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Make the Chocolate Fudge Frosting: In a medium saucepan, heat the butter and heavy cream over medium heat until melted and combined. Whisk in the cocoa powder, and bring the mixture to a simmer.
  10. Add Sugar and Vanilla: Remove from heat, and whisk in the powdered sugar, vanilla extract, and pinch of salt. Beat until smooth and glossy.
  11. Frost and Serve: Once the cake is completely cool, frost the top of one cake, then place the second cake on top. Frost the top and sides with the chocolate fudge frosting. Slice and enjoy!

Make-Ahead & Storage Instructions:

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake (without frosting) for up to 3 months—just wrap it tightly in plastic wrap and foil.

Customization Ideas:

  • Peanut Butter Version: Add a layer of peanut butter frosting between the cake layers, or drizzle peanut butter on top of the frosting.
  • Mocha Version: Add 1 tablespoon of instant coffee granules to the dry ingredients for a mocha twist.
  • Mint Version: Add 1 teaspoon of mint extract to the frosting and a sprinkle of crushed mint candies on top.

This chocolate fudge cake is perfect for any chocolate craving and will leave your guests wanting more! 🍫🎂

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