Chocolate Fudge Cake

Intensity notes: This is not a light, airy cake. It’s intentionally dense, fudgy, and intensely chocolaty. The frosting is thick and glossy – expect a “wow” factor.

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Nutrition Information (per slice, 1/12 of cake with frosting)

Values are estimates based on standard ingredients. For precise dietary needs, use a nutrition calculator with your exact brands.

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Ingredients

For the Fudge Cake

• 200 g (7 oz) dark chocolate (60-70% cocoa), finely chopped

• 250 ml (1 cup) hot brewed coffee (or 250 ml boiling water + 1 tsp instant coffee granules)

• 250 g (2 cups) all-purpose flour

• 65 g (¾ cup) Dutch-process cocoa powder (not natural cocoa)

• 1½ tsp baking soda

• ½ tsp salt

• 225 g (1 cup + 2 tbsp) unsalted butter, softened

• 300 g (1½ cups) granulated sugar

• 100 g (½ cup) light brown sugar, packed

• 3 large eggs, at room temperature

• 2 tsp vanilla extract

• 120 ml (½ cup) buttermilk (or 120 ml milk + 1 tsp lemon juice, sit 5 min)

For the Chocolate Fudge Frosting

• 225 g (8 oz) dark chocolate (55-70% cocoa), finely chopped

• 150 g (⅔ cup) unsalted butter

• 60 ml (¼ cup) heavy cream (35% fat)

• 2 tbsp light corn syrup (or honey – adds gloss)

• 200 g (1⅔ cups) powdered sugar, sifted

• Pinch of salt

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Equipment Needed

• Two 20 cm (8-inch) round cake pans

• Parchment paper

• Large mixing bowls (microwave-safe bowl for melting)

• Electric hand mixer or stand mixer with paddle attachment

• Fine-mesh sieve

• Rubber spatula

• Wire cooling racks

• Offset spatula for frosting

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Method – Step by Step

1. Prepare the pans and oven

Preheat your oven to 175°C (350°F). Butter the two cake pans, line the bottoms with parchment paper, and dust the sides with a little cocoa powder (or flour). Shake out excess. This cake is sticky – proper lining is non‑negotiable.

2. Melt the chocolate with coffee

Place the finely chopped dark chocolate (200 g) in a heatproof bowl. Pour the hot coffee directly over it. Let sit for 1 minute, then whisk slowly until smooth and glossy. Set aside to cool slightly. Why coffee? It doesn’t make the cake taste like coffee – instead, it enhances chocolate’s depth and brings out a roasted, fudge-like intensity.

3. Mix dry ingredients

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting is crucial – Dutch cocoa tends to clump, and you want a lump‑free batter. Set aside.

4. Cream butter and sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes until light and fluffy. Stop to scrape down the bowl once.

5. Add eggs and vanilla

Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Then mix in the vanilla extract. The mixture might look slightly curdled – that’s fine.

6. Alternate dry and wet ingredients

Reduce mixer speed to low. Add one‑third of the dry flour mixture, then half of the buttermilk, another third of dry, the remaining buttermilk, and finally the last of the dry. Mix just until combined after each addition – do not overmix. Overmixing will develop gluten and ruin the fudge texture.

7. Add the melted chocolate‑coffee mixture

Pour the cooled chocolate‑coffee mixture into the batter. Fold gently with a rubber spatula until fully incorporated. The batter will be very runny – this is correct. It’s thinner than standard cake batter, closer to a thick sauce.

8. Bake

Divide the batter evenly between the two prepared pans (about 550 g per pan). Tap each pan on the counter twice to release air bubbles. Bake for 30–35 minutes, rotating the pans halfway through. A toothpick inserted into the center should come out with a few moist crumbs – not wet batter. Overbaking will dry out the cake, so start checking at 30 minutes.

9. Cool

Let the cakes cool in their pans on a wire rack for 15 minutes. Then run a knife around the edges, invert onto the rack, peel off the parchment, and cool completely (about 1 hour). Don’t frost warm cakes – the frosting will melt into a sad puddle.

10. Make the fudge frosting (while cakes cool)

Place the chopped dark chocolate (225 g) and butter in a heatproof bowl. Microwave in 20‑second bursts, stirring in between, until melted and smooth. (Alternatively, use a double boiler.) Whisk in the heavy cream, corn syrup, and pinch of salt until silky. Gradually sift in the powdered sugar, whisking vigorously to remove lumps. The frosting will be thick, shiny, and spreadable. Let it sit at room temperature for 15 minutes to firm up slightly before frosting.

Pro tip: If the frosting becomes too stiff, microwave for 5 seconds. If too thin, refrigerate for 10 minutes, then whisk again.

11. Assemble the cake

Place one cooled cake layer on a serving plate or turntable. Spread about ¾ cup of frosting evenly over the top. Place the second layer on top (bottom side up for a flat surface). Use the remaining frosting to cover the top and sides. For a “naked” look, use less on the sides. For full coverage, use an offset spatula to create swirls.

12. Serve and store

Slice with a warm, dry knife (wipe between cuts for clean edges). Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring refrigerated slices to room temperature for best texture – cold fudge cake is dense, but still delicious.