Chocolate fudge cake is a luscious, decadent treat that is a must-have for any chocolate lover. With its rich, fudgy texture and intense chocolate flavor, this cake is the epitome of indulgence. Each bite is a melt-in-your-mouth experience that satisfies even the most intense chocolate cravings. What makes chocolate fudge cake so irresistible is its luxurious texture, achieved by using high-quality cocoa powder and rich chocolate in the batter. The addition of buttermilk adds moisture and tenderness, ensuring a perfectly moist cake every time. Whether you’re celebrating a special occasion or simply craving a rich and chocolaty dessert, chocolate fudge cake is sure to impress. Serve it on its own or with a scoop of vanilla ice cream for an extra indulgent treat. No matter how you enjoy it, this cake is guaranteed to delight your taste buds and leave you craving more.
Why make this 8-inch fudge cake?
Dense and rich: with an intense chocolate flavor and fudge texture this is truly one for chocolate lovers. Rich Chocolate Flavor: With a generous amount of cocoa powder, this cake is rich in chocolate flavor, perfect for chocolate lovers. Simple and Quick Preparation: This recipe is easy to follow and doesn’t require any complex techniques, making it accessible for bakers of all skill levels. Versatile: This cake can be enjoyed as is or dressed up with different frostings, fillings, or toppings to suit your preferences. No Special Ingredients: The ingredients are pantry staples, so you can whip up this cake whenever a chocolate craving strikes. Crowd-Pleaser: This cake is likely to be a hit with family and friends, making it a great choice for gatherings or special occasions.
Ingredients and substitutes
All-purpose flour – Regular all-purpose or plain white flour is all you need for this cake. Do not use any self-raising as those contain more leavening. If self-raising is all you have then use it but reduce the baking powder in this recipe by half. Cocoa powder – Unsweetened Dutch-processed cocoa powder is all you need. You can find this in the regular baking aisle. Butter – I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have go ahead and use it. Just omit salt in the recipe. Buttermilk – You can make homemade buttermilk in 5 mins so no there is no need to substitute. Brown sugar – The molasses in the brown sugar contributes to the soft texture of this cake. It’s also what contributes to that fudge softness. Vanilla – A good quality vanilla will make a huge difference in anything you make. You can also make your own vanilla extract, bean paste, or vanilla sugar. Chocolate – I use eating chocolate for my cakes. In fact, for my frosting, I like to use couverture chocolate. The quality of chocolate you use in your baking will determine the quality of your baked item. So, I highly recommend good chocolate, no baking or cooking chocolate.
Step-by-step: Chocolate fudge cake
Cake batter
Preheat the oven to 325 F/165 C/ Gas Mark 3 Grease and line 2 x 8-inch or 3 x 7-inch round cake pan with parchment paper. Dry ingredients – in a large bowl, combine flour, baking powder, baking soda, salt, cocoa powder – set aside Melt chocolate in a microwave or double boiler and set aside to cool.Pro tip – it is important to ensure the chocolate is cooled before you add it to the batter.
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time making sure each is well incorporated. Followed by the vanilla extract. Next, add the flour mixture and buttermilk in three batches. Followed by the melted cooled chocolate
Divide batter equally between the prepared baking pans.Pro tip – I like to use cake strips to ensure my layer cakes bake flat. Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean. Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
Chocolate fudge frosting
Melt chocolate in a microwave-safe bowl or double boiler – Set aside to cool. In a bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Add salt, whipping cream, and vanilla extract– mix a minute longer, until well combined Then, add the powdered sugar one cup at a time Once all the powdered sugar has been incorporated. Continue to mix on medium-high for 2 to 3 minutes. Lastly, add the melted cooled chocolate. The cream in the mixture will whip and give you almost stiff peaks.Pro tip– If the buttercream is too soft, you haven’t whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)
Assemble
Prepare simple syrup – cool completely before using.Pro tip– Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. Using a bread knife or cake leveler cut the domes off the cake layers Brush each layer with the cooled simple syrup Place a cake layer on the cake board or cake stand Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer. Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. Spread the remaining buttercream around and on top of the cake.Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. Create a rustic buttercream look by simply swirling the tip of the spatula around the cake. Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done
Storage
Once decorated the cake does not need to be refrigerated. It can stay at room temperature for two days or in the fridge for up to 5 days. Once cut always cover the cut side of the cake with plastic wrap so the cake does not dry out.
Tips for Success
Quality Ingredients: For the best flavor, use high-quality cocoa powder and chocolate. Dutch-processed cocoa powder can enhance the richness of the chocolate flavor. Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature before mixing. This helps them blend better into the batter, resulting in a smoother texture. Proper Mixing: Mix the batter just until the ingredients are combined. Overmixing can result in a dense cake. Use Buttermilk: Buttermilk adds moisture and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using. Don’t Overbake: Bake the cake just until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can result in a dry cake. Cooling: Allow the cake to cool completely in the pan on a wire rack before removing it. This helps prevent the cake from breaking apart. Frosting: For a true fudge-like texture, use a rich chocolate frosting that complements the cake. A ganache or fudge frosting works well. Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Warm the cake slightly before serving for a gooey fudge-like texture.
Creative variations
Add Some Spice: Mix in a teaspoon of ground cinnamon, nutmeg, or cayenne pepper to the cake batter for a spicy kick. Mint Chocolate: Add a teaspoon of peppermint extract to the frosting for a refreshing twist. Raspberry Filling: Spread a layer of raspberry preserves between the cake layers before frosting for a fruity surprise. Coconut Chocolate: Mix in some shredded coconut to the cake batter for a tropical flavor. Espresso Chocolate: Use espresso powder in place of some of the coffee in the cake batter for a stronger coffee flavor. Chocolate Orange: Add a tablespoon of orange zest to the cake batter for a citrusy touch. Nutty Chocolate: Fold in some chopped nuts, such as almonds or pecans, to the cake batter for added crunch. Salted Caramel: Drizzle some salted caramel sauce over the top of the frosted cake for a sweet and salty combination. Chocolate Ganache: Instead of the chocolate frosting, top the cake with a rich chocolate ganache for an extra decadent treat. Chocolate Chips: Mix in some chocolate chips to the cake batter for extra chocolatey goodness.
Creative ways to serve chocolate cakes
Warm with Ice Cream: Serve slices of the cake warm with a scoop of vanilla or chocolate ice cream for a delicious contrast of temperatures and flavors. Layered with Mousse: Create a layered dessert by alternating slices of cake with layers of chocolate mousse or whipped cream. Stuffed with Cream: Cut the cake into layers and fill it with a layer of sweetened whipped cream or chocolate ganache before stacking it back together. Trifle: Cube the cake and layer it in a trifle dish with layers of whipped cream, berries, and chocolate sauce for a beautiful and decadent dessert. Cake Pops: Crumble the cake, mix it with frosting, and form into balls. Dip the balls in melted chocolate and decorate with sprinkles or nuts for gluten-free cake pops. Mini Cakes: Cut the cake into mini rounds using a round cookie cutter. Stack the rounds with layers of frosting in between for individual mini cakes. Ice Cream Sandwiches: Cut the cake into squares and use them as the “bread” for ice cream sandwiches, filling with your favorite ice cream flavor. Mug Cakes: Make individual mug cakes by mixing a small amount of cake batter with some milk or water in a mug and microwaving for a quick and easy treat.
One bowl chocolate cake Devil’s food chocolate cake Chocolate Fudge Cake or Death by chocolate cake Classic, chocolate cake or Chocolate Coffee Cake
Frequently asked questions
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