Chocolate fudge cake is a two-layer cake made with cocoa powder, buttermilk and vegetable oil, covered in a fudge frosting of chocolate chips, cream and butter. The batter is thin, which is normal, and the layers bake in 8-inch pans. Serve slices with whipped cream or vanilla ice cream.

Table of Contents

Ingredients:

For the Cake:

1 cup (125g) all-purpose flour
½ cup (60g) cocoa powder (unsweetened)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (150g) granulated sugar
½ cup (120ml) vegetable oil
½ cup (120ml) buttermilk
2 large eggs
1 tsp vanilla extract
½ cup (120ml) hot water (or hot coffee for a richer flavor)

For the Fudge Frosting:

1 cup (175g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract

Step-by-Step Recipe:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add the vegetable oil, buttermilk, eggs, and vanilla extract. Mix until smooth.
Gradually add hot water or coffee while stirring the batter. The batter will be thin, which is normal.

2. Bake the Cake:

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Fudge Frosting:

In a heatproof bowl, combine chocolate chips, heavy cream, and butter. Heat in the microwave or over a double boiler until melted and smooth.
Stir in vanilla extract and let the frosting cool slightly to thicken.

4. Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of frosting on top.
Add the second cake layer and frost the top and sides. Smooth the frosting with a spatula for a professional finish.

5. Serve and Enjoy:

Slice and serve your chocolate fudge cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutritional Information (Per Slice):

Calories: 350
Protein: 4g
Carbohydrates: 45g
- Sugars: 30g
Fat: 18g
- Saturated Fat: 8g
Fiber: 3g
Cholesterol: 45mg
Sodium: 250mg

Tips for Success:

Use high-quality cocoa powder and chocolate for the best flavour.
Don’t overmix the batter to keep the cake tender.
For added flavour, sprinkle sea salt on the frosting.

Try this recipe today and share your experience in the comments below!

Frequently Asked Questions

Is it normal for the batter to be thin?

Yes. Once you stir in the hot water or coffee, the batter will be thin, and that is how it should be.

Can I use coffee instead of hot water?

Yes. Hot coffee works in place of the hot water and gives a richer flavour.

How do I keep the cake tender?

Avoid overmixing the batter. Bake for 25 to 30 minutes until a toothpick in the centre comes out clean, then cool the layers in the pans for 10 minutes before moving them to a wire rack.

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Chocolate Fudge Cake and Its Nutritional Information