
Looking for the perfect chocolate fudge cake recipe that delivers rich, moist layers with an intensely chocolatey flavor? This ultimate chocolate fudge cake combines the best of both worlds – a tender, fluffy cake base with a luxuriously fudgy texture that melts in your mouth. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this recipe guarantees bakery-quality results every time.
Ultimate Chocolate Fudge Cake Recipe: Rich, Moist & Irresistibly Decadent
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Serves: 12
What Makes This Chocolate Fudge Cake Special?
This isn’t just any chocolate cake – it’s a carefully crafted recipe that achieves the perfect balance between cake and fudge. The secret lies in the combination of cocoa powder and melted chocolate, plus a unique ingredient that keeps the cake incredibly moist for days. The result is a dessert that’s rich enough to satisfy serious chocolate lovers but light enough that you’ll want a second slice.
Ingredients for the Perfect Chocolate Fudge Cake
For the Cake:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Fudge Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 oz dark chocolate, melted and cooled
Step-by-Step Instructions
Preparing the Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with cocoa powder, tapping out excess.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat eggs lightly, then whisk in buttermilk, coffee, oil, and vanilla extract.
- Create the Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix – a few lumps are okay.
- Bake to Perfection: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool Completely: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Making the Fudge Frosting
- Cream the Butter: In a large bowl, beat softened butter until light and fluffy, about 3-4 minutes.
- Add Dry Ingredients: Gradually add powdered sugar and cocoa powder, alternating with cream, beating well after each addition.
- Incorporate Chocolate: Beat in melted chocolate, vanilla, and salt until smooth and spreadable.
- Adjust Consistency: If frosting is too thick, add more cream one tablespoon at a time. If too thin, add more powdered sugar.
Assembly and Serving Tips
Place one cake layer on your serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides with the remaining frosting. For best results, chill the frosted cake for 30 minutes before serving to set the frosting.
Pro Tips for Success
Coffee Enhancement: The coffee in this recipe intensifies the chocolate flavor without making the cake taste like coffee. Don’t skip it!
Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for better mixing and a more tender cake.
Don’t Overbake: The cake is done when a toothpick comes out with a few moist crumbs – this ensures maximum fudginess.
Storage: Store covered at room temperature for up to 3 days or refrigerate for up to a week.
Variations and Substitutions
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-Free Option: Replace buttermilk with non-dairy milk mixed with 1 tablespoon lemon juice, and use dairy-free butter and cream alternatives.
Add-Ins: Fold in chocolate chips, chopped nuts, or raspberry pieces for extra texture and flavor.
Nutritional Information
Per serving (1/12 of cake):
- Calories: 485
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 395mg
- Total Carbohydrates: 82g
- Dietary Fiber: 5g
- Sugars: 70g
- Protein: 7g
Frequently Asked Questions
Can I make this cake ahead of time? Yes! The unfrosted cake layers can be wrapped tightly and stored at room temperature for 2 days or frozen for up to 3 months. The frosted cake keeps well covered for up to 3 days.
Why is my cake dense? Overmixing the batter or using expired leavening agents can cause density. Mix just until ingredients are combined and check expiration dates on baking powder and soda.
Can I use regular milk instead of buttermilk? While buttermilk provides better flavor and texture, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar.
How do I know when the cake is done? Insert a toothpick into the center – it should come out with a few moist crumbs but not wet batter. The cake will also start to pull slightly from the sides of the pan.
Conclusion
This ultimate chocolate fudge cake recipe delivers everything you want in a chocolate dessert: rich flavor, moist texture, and impressive presentation. The combination of cocoa powder and melted chocolate creates depth of flavor that store-bought mixes simply can’t match. Whether you’re an experienced baker or just starting out, this recipe’s clear instructions and helpful tips ensure success every time.
Perfect for birthdays, holidays, or any occasion that calls for something truly special, this chocolate fudge cake is sure to become your go-to recipe for chocolate lovers everywhere. The best part? It tastes even better the next day, making it ideal for entertaining or meal prep.
Share this recipe with fellow chocolate lovers and let us know how your cake turned out in the comments below!
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