8-inch Chocolate Fudge Cake

This moist chocolate fudge cake recipe is rich and dense. Made from scratch with both chocolate and cocoa powder, then, frosted with a rich chocolate fudge frosting. A simple and easy recipe to make for any chocoholic.

Table of Content

• Why this 8-inch cake?
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Why this 8-inch cake?

• It is dense, rich with that very chocolatey fudgy texture. Perfect for when you are craving chocolate.
• And the process is also simple and easy using the classic creaming method.
• This cake is made with melted chocolate, butter, and both white and brown sugar.
• I love dark chocolate, and I use a good 70% chocolate bar (no baking or cooking chocolate). It makes the cake less sweet too.
• A good chocolate frosting is a treat on its own. And, as a cake decorator by profession, I can honestly say that when it comes to a chocolate fudge cake, there is nothing better than chocolate fudge frosting to accompany it.

The process and timeline for this cake

• Prepare cake batter - 15 minutes
• Bake cake - 35 minutes
• Chill cake - 4 hours at least (preferably overnight)
• Prepare buttercream - 25 minutes
• Crumb coat cake - 15 minutes
• Chill cake - 15 minutes
• Second coat - 15 minutes
• Chill cake - 15 minutes
• Final smoothing - 15 minutes
• Finishing touches

Ingredients and substitutes

• All-purpose flour - Regular all-purpose or plain white flour is all you need for this cake. Do not use any self-raising as those contain more leavening. If self-raising is all you have then use it but reduce the baking powder in this recipe by half.
• Cocoa powder - Unsweetened Dutch-processed cocoa powder is all you need. You can find this in the regular baking aisle.
• Butter - I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have go ahead and use it. Just omit salt in the recipe.
• Buttermilk - You can make homemade buttermilk in 5 mins so no there is no need to substitute.
• Brown sugar - The molasses in the brown sugar contributes to the soft texture of this cake. It's also what contributes to that fudge softness.
• Vanilla - A good quality vanilla will make a huge difference in anything you make. You can also make your own vanilla extract, bean paste, or vanilla sugar.
• Chocolate - I use eating chocolate for my cakes. In fact, for my frosting, I like to use couverture chocolate. The quality of chocolate you use in your baking will determine the quality of your baked item. So, I highly recommend good chocolate, no baking or cooking chocolate.

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Step by step instructions

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Cake

• Preheat the oven to 325 F/165 C/ Gas Mark 3
• Grease and line 2 x 8-inch or 3 x 7-inch round cake pan with parchment paper.
• Dry ingredients – in a bowl, combine flour, baking powder, baking soda, salt, cocoa powder - set aside
• Melt chocolate in a microwave or double boiler and set aside to cool.
  Pro tip - it is important to ensure the chocolate is cooled before you add it to the batter.

• In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.
• Add the eggs one at a time making sure each is well incorporated. Followed by the vanilla extract.
• Next, add the flour mixture and buttermilk in three batches. Followed by the melted cooled chocolate

• Divide batter equally between the prepared baking pans.
  Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
• Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
• Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate

Chocolate fudge frosting

• Melt chocolate in a microwave-safe bowl or double boiler – Set aside to cool.
• In a bowl of a stand mixer with the paddle attachment, cream the butter until smooth.
• Add salt, whipping cream, and vanilla extract– mix a minute longer, until well combined
• Then, add the powdered sugar one cup at a time
• Once all the powdered sugar has been incorporated. Continue to mix on medium-high for 2 to 3 minutes. Lastly, add the melted cooled chocolate.
• The cream in the mixture will whip and give you almost stiff peaks.
  Pro tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)

Assemble

• Prepare simple syrup - cool completely before using.
  Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Using a bread knife or cake leveler cut the domes off the cake layers
• Brush each layer with the cooled simple syrup
• Place a cake layer on the cake board or cake stand
• Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
• Then top the second cake layer on top followed by more buttercream and the last layer.
• Place the cake in the fridge to chill for 10 to 15 minutes.
  Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Place the cake in the fridge to chill for 10 to 15 minutes.
  Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and on top of the cake.
  Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
• Create a rustic buttercream look by simply swirling the tip of the spatula around the cake.
• Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done

Storage

• Once decorated the cake does not need to be refrigerated. 
• It can stay at room temperature for two days or in the fridge for up to 5 days. 
• Once cut always cover the cut side of the cake with plastic wrap so the cake does not dry out.

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Frequently asked questions

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