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Best Chocolate Fudge Cake Recipe

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4 from 9 reviews

This Best Chocolate Fudge Cake is a rich, moist, and decadent dessert featuring a deeply chocolatey cake layered with smooth, creamy chocolate buttercream frosting. Made with high-quality cocoa powder and semisweet baking chocolate, this cake combines coffee to enhance the chocolate flavor and is perfect for any celebration or chocolate lover’s craving.

Ingredients

For the Chocolate Cake

  • 2 3/4 cups (330 grams) all-purpose flour (regular or gluten-free)
  • 2 3/4 cups (546 grams) granulated sugar
  • 1 cup (99 grams) Dutch process cocoa powder
  • 2 1/8 teaspoons baking soda
  • 7/8 teaspoon salt
  • 1 5/8 cups plus 1 tablespoon (383 grams) hot coffee or water
  • 1/2 cup (112 grams) neutral-flavored cooking oil (avocado, vegetable, canola, sunflower, etc.)
  • 3/4 cup (181 grams) buttermilk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon white vinegar

For the Chocolate Buttercream Frosting

  • 7 1/2 ounces (213 grams) semisweet baking chocolate, finely chopped
  • 1 7/8 cups (425 grams) salted butter, softened
  • 3 3/4 cups (425 grams) confectioner’s sugar, sifted
  • 10 tablespoons (62 grams) Dutch process cocoa powder, sifted
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare Cake Pans: Preheat oven to 350ºF. Butter two 9-inch cake pans, line the bottoms with parchment circles, and dust the sides with cocoa powder to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt, making sure to break up any clumps for a smooth mix.
  3. Mix Wet Ingredients: In a medium bowl, combine hot coffee or water, cooking oil, buttermilk, eggs, vanilla extract, and white vinegar in order, whisking well to combine.
  4. Combine Batter: Add the wet ingredients to the dry ingredients and fold gently with a spatula until just incorporated, ensuring no streaks or pockets of flour/cocoa remain. The batter will be thin; avoid over-mixing to keep the cake tender.
  5. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 35-40 minutes. Test doneness by inserting a toothpick into the center— it should come out with only a few moist crumbs. Cool cakes on a rack completely before frosting.
  6. Melt Chocolate: In a microwave-safe bowl, melt the chopped semisweet chocolate at 50% power in 30-second intervals, stirring between each until smooth. Set aside to cool briefly.
  7. Prepare Frosting Base: Using a stand mixer with the paddle attachment, beat the softened butter on medium-high until smooth and creamy.
  8. Add Dry Frosting Ingredients: Scrape down sides of the bowl. Add confectioners’ sugar, cocoa powder, and vanilla extract, mixing on low to incorporate, then increase speed to medium until smooth.
  9. Incorporate Melted Chocolate: With the mixer on low, slowly pour in the melted chocolate. Beat until the frosting is light, fluffy, and smooth, using a spatula to ensure even mixing.
  10. Assemble the Cake: Place one cooled cake layer onto a cake plate or cardboard round. Remove parchment paper. Spread an even layer of chocolate frosting over the surface, then place the second cake layer on top. Frost the outside of the cake evenly and decorate as desired.

Notes

  • Using hot coffee intensifies the chocolate flavor but can be substituted with hot water for a milder taste.
  • Be careful not to overmix the batter to keep the cake tender and moist.
  • If you prefer, use regular unsweetened cocoa powder instead of Dutch process, but adjust baking soda quantity accordingly as Dutch process is less acidic.
  • Ensure the cake is completely cool before frosting to prevent melting the buttercream.
  • Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.

Find it online: https://bitezly.com/best-chocolate-fudge-cake-recipe/