Go Back
Chocolate Fudge Cake

Ultra-Fudgy Chocolate Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) hot strong brewed coffee (or hot water)
  • 8 oz (226g) semi-sweet chocolate chips
  • 1 cup (240ml) heavy cream

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment.
  2. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until combined.
  3. Add buttermilk, oil, eggs, and vanilla; whisk until smooth, about 30 seconds.
  4. Slowly pour in hot coffee while whisking. Stir until batter is thin and smooth.
  5. Divide between pans, tap to remove bubbles, and bake 30 to 35 minutes until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then transfer to a rack to cool completely.
  6. For the ganache, place chocolate chips in a bowl. Heat cream until just simmering, pour over chocolate, let sit 2 minutes, then stir until smooth.
  7. Place one cake layer on a plate, spread with some ganache. Top with second layer, pour remaining ganache over, and let set. Slice and serve.

Notes

For the most intense chocolate flavor, use hot coffee and a good-quality cocoa powder. The cake tastes even better the next day after the ganache has fully set. If you need to speed up cooling, pop the cakes in the fridge for 20 minutes after they've cooled at room temperature for a bit.