Description
A rich and moist chocolate fudge cake perfect for any celebration or indulgent moment.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee
- 8 oz semisweet or bittersweet chocolate, chopped
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until creamy and smooth.
- Combine the wet and dry ingredients, and gradually stir in the hot coffee (the batter will be thin—this is normal).
- Divide the mixture evenly between the prepared cake pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely in the pans before transferring them to wire racks.
- For the ganache, heat the heavy cream in a saucepan until just simmering, then pour it over the chopped chocolate. Let it sit for 2 minutes before adding butter and vanilla; stir until smooth and glossy.
- Frost the completely cooled cakes with ganache and enjoy every rich, chocolatey bite.
Notes
Store leftovers in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 45g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg