Moist Chocolate Fudge Cake Recipe
Coooking Temperature: 325°F 165 C/ Gas Mark 3
Calories: 50
Adjust Servings Here: 9 Servings
Description
This Chocolate Fudge Cake is a dream come true for chocolate lovers! Moist cake layers frosted with creamy chocolate fudge frosting make it an indulgent treat. Perfect for birthdays, celebrations, or whenever your sweet tooth calls, this cake is easy to make and guaranteed to impress.
Ingredients
Fudge Cake
- 250 g (2 cups) All-purpose flour
- 60 g (¾ cups) Cocoa powder
- 2 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 226 g (1 cup) Butter unsalted, room temperature
- 100 g (1 cup) White sugar
- 220 g (1 cup) Dark brown sugar
- 3 large Eggs
- 240 g (1 cup) Buttermilk
- 2 tsp Vanilla Extract
- 100 g (4 oz) Chocolate, melted 60 to 70% cocoa
- 60 ml (¼ cup) Coffee brewed (optional)
Chocolate Fudge Frosting
- 226 g (1 cup) Butter unsalted, room temperature
- 360 g (3 cup) Powdered sugar
- 200 g (7 oz) Chocolate melted, cooled
- 60 g (¼ cup) Whipping cream (38% fat)
- 2 tsp Vanilla extract
Extra
- ½ cup (120 ml) Simple syrup
Instructions
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, and cocoa powder - set aside.60 g Cocoa powder, 250 g All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt
- Wet ingredients - In a stand mixer bowl with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time, ensuring each is well incorporated. .226 g Butter, 100 g White sugar, 220 g Dark brown sugar, 3 large Eggs, 240 g Buttermilk, 2 tsp Vanilla Extract, 100 g Chocolate, melted, 60 ml Coffee
- Dry to wet - Add the flour mixer and buttermilk in three batches, then the melted, cooled chocolate, vanilla extract, and brewed hot coffee
- Bake - Divide the batter equally between the prepared baking pans. Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool - Once baked, cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
- Fudge frosting - In a bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Add salt, whipping cream, and vanilla extract. Mix for a minute longer until well combined. Then, add the powdered sugar one cup at a time. Continue to mix on medium-high for 2 to 3 minutes. Lastly, add the melted cooled chocolate.226 g Butter, 360 g Powdered sugar, 60 g Whipping cream, 2 tsp Vanilla extract, 200 g Chocolate
Assemble
- Level - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup.½ cup Simple syrup
- Stack layer - 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.
- Crumb coat - Spread a thin layer of frosting on top and around the cake. Place the cake in the fridge to chill for 10 to 15 minutes.
- Spread the remaining buttercream around and on top of the cake. 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 donePro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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