Decadent Chocolate Fudge Cake Recipe
Introduction
This rich and luscious Chocolate Fudge Cake is a chocolate lover’s dream. Moist and deeply chocolaty, it’s topped with a silky fudge frosting that’s perfect for any celebration or cozy night in.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 3/4 cup (60 g) Dutch process cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups (400 g) granulated white sugar
- 3/4 cup (168 g) unsalted butter, softened
- 3 eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) hot coffee
- 1/2 cup (112 g) unsalted butter (for frosting)
- 1/4 tsp salt (for frosting)
- 3/4 cup (60 g) Dutch process cocoa powder (for frosting)
- 2 1/4 cups (292 g) powdered sugar
- 6 tbsp (90 ml) heavy cream
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Spray a 9×9-inch metal pan with non-stick spray and line it with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes.
- Step 4: Add the eggs and vanilla extract, mixing on medium then medium-high speed until smooth, pale, and slightly fluffy, about 2-3 minutes. Scrape the bowl as needed.
- Step 5: Gradually add the dry ingredients and buttermilk alternately to the butter mixture, mixing on low then medium speed with each addition. Mix just until combined and smooth.
- Step 6: Stir in the hot coffee on low speed until evenly incorporated.
- Step 7: Pour the batter into the prepared pan and bake for 48-52 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
- Step 8: For the frosting, melt the butter in a small saucepan over medium heat. Transfer it to a large bowl and add salt and cocoa powder. Mix with an electric mixer on medium-low speed.
- Step 9: Sift in the powdered sugar, then gradually add the heavy cream, mixing on low speed with each addition.
- Step 10: Once all ingredients are added, increase to high speed and beat until smooth and silky, about 2 minutes. Adjust consistency by adding more cream if needed.
- Step 11: When the cake is completely cooled, remove it from the pan and place on a serving plate.
- Step 12: Spread the fudge frosting evenly over the top of the cake using an offset spatula. For a decorative touch, create gentle swirls in the frosting and optionally sprinkle with chocolate shavings or mini chocolate chips.
Tips & Variations
- Use strong brewed coffee for a deeper chocolate flavor without a noticeable coffee taste.
- Room temperature eggs and buttermilk help achieve a smooth batter and even rise.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Add a pinch of cinnamon or espresso powder to the batter to enhance the chocolate notes.
Storage
Store the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Before serving chilled cake, bring it to room temperature for best texture and flavor. The cake also freezes well for up to 2 months; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Yes, regular cocoa powder can be used, but it may slightly alter the flavor and color. Dutch process cocoa is smoother and less acidic, which pairs well with baking powder in this recipe.
Why is hot coffee added to the batter?
Hot coffee intensifies the chocolate flavor and keeps the cake moist, without imparting a strong coffee taste. It enhances the overall richness of the cake.
PrintDecadent Chocolate Fudge Cake Recipe
This rich and decadent Chocolate Fudge Cake features a moist, deeply chocolatey base enhanced with hot coffee to intensify the cocoa flavor, topped with a silky smooth chocolate fudge frosting. Ideal for celebrations or any chocolate craving, this cake combines the perfect balance of tender crumb and luscious frosting for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chocolate Cake
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 3/4 cup (60 g) Dutch process cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups (400 g) granulated white sugar
- 3/4 cup (168 g) unsalted butter, softened
- 3 eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) hot coffee
For the Chocolate Fudge Frosting
- 1/2 cup (112 g) unsalted butter
- 1/4 tsp salt
- 3/4 cup (60 g) Dutch process cocoa powder
- 2 1/4 cups (292 g) powdered sugar
- 6 tbsp (90 ml) heavy cream
Instructions
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch metal pan with non-stick spray and line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer or stand mixer with a paddle attachment to cream the softened butter and granulated sugar on high speed until fluffy and light, about 3 to 4 minutes.
- Add eggs and vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and mix on medium to medium-high speed until the batter is smooth, pale in color, and slightly fluffy, about 2 to 3 minutes. Scrape down the bowl sides as needed.
- Incorporate dry ingredients and buttermilk: Gradually add the dry ingredient mixture and buttermilk alternately to the butter mixture, mixing on low then medium speed for each addition just until combined and smooth. Scrape the sides of the bowl to ensure even mixing.
- Add hot coffee: Pour in the hot coffee and mix on low speed just until evenly incorporated throughout the batter.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 48 to 52 minutes. Test with a toothpick inserted in the center; it should come out clean when the cake is done. Cool the cake completely in the pan on a wire rack.
- Make the chocolate fudge frosting: Melt the butter in a small saucepan over medium heat. In a large bowl, combine the melted butter, salt, and cocoa powder using an electric mixer on medium-low speed.
- Add powdered sugar and cream: Sift in the powdered sugar, then add the heavy cream gradually, mixing on low speed for each addition until all ingredients are incorporated.
- Finish the frosting: Increase mixer speed to high and beat for about 2 minutes until the frosting is silky smooth. Adjust consistency by adding extra cream a tablespoon at a time if needed for spreadability.
- Frost the cake: Once the cake has completely cooled, remove it from the pan and place it on a serving plate. Use an offset spatula to spread the fudge frosting evenly over the cake, creating swirls if desired for texture.
- Serve and garnish: Optionally, sprinkle chocolate shavings or mini chocolate chips on top. Slice and serve this rich chocolate fudge cake to delight your guests.
Notes
- Ensure all ingredients like eggs and buttermilk are at room temperature for better batter consistency.
- Using hot coffee enhances the chocolate flavor but does not make the cake taste like coffee.
- Line the baking pan with parchment paper for easy removal and clean edges.
- The frosting can be adjusted by adding more heavy cream for desired spreadability.
- Leftover cake is best stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- Allow the cake to cool completely before frosting to prevent melting the frosting.
Keywords: chocolate fudge cake, rich chocolate cake, chocolate cake with fudge frosting, homemade chocolate cake, easy chocolate cake recipe
