Chocolate fudge cake. Just the name itself evokes a feeling of pure indulgence. Imagine sinking your teeth into a slice of moist, intensely chocolatey cake, with a fudgy, melt-in-your-mouth center. This, my friends, is the magic of a perfectly baked chocolate fudge cake.
Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to impress. I’ll guide you through each step, sharing tips and tricks to ensure your cake is nothing short of spectacular. So, put on your aprons, preheat your ovens, and let’s get baking!
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour (or cake flour for an even fluffier texture)
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (use good quality cocoa powder for a richer flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (at room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup boiling water (yes, boiling!)
For the Chocolate Fudge Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Equipment You’ll Need:
- Two 9-inch round cake pans
- Parchment paper
- Mixer (stand mixer or hand mixer will work)
- Spatulas (one for mixing, one for frosting)
- Measuring cups and spoons
- Whisk
- Toothpick or cake tester
- Wire rack for cooling
Let’s Get Baking:
Making the Chocolate Cake:
- Prep the pans: Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later. This will prevent sticking and ensure your cake layers come out cleanly.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures all the dry ingredients are evenly distributed, crucial for consistent cake layers.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don’t overmix! Overmixing can develop gluten and result in a tough cake.
- Add boiling water: Carefully pour in the boiling water while mixing on low speed. The batter will be thin, but don’t worry, that’s normal. The boiling water helps bloom the cocoa powder, intensifying the chocolate flavor.
- Pour and bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.
- Cool completely: Once baked, allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling completely prevents the frosting from melting and ensures clean frosting.
