Chocolate Fudge Cake
Rich and moist chocolate fudge cake with a deep cocoa flavor and a hint of coffee—perfect for any celebration or cozy moment.
Equipment
- 2 8-inch round cake pans greased and lined with parchment
- 1 Electric mixer or whisk for creaming and mixing
- 2 Mixing bowls one for dry ingredients, one for wet
- 1 Spatula for folding batter
- 1 Wire cooling rack to cool cake layers evenly
- 1 Parchment paper to line cake pans
Ingredients
- 1 ¾ cups All-purpose flour sifted
- ¾ cup Cocoa powder unsweetened
- 2 cups Granulated sugar
- 1 ½ tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- 2 large Eggs at room temperature
- 1 cup Buttermilk at room temperature
- ½ cup Vegetable oil
- 2 tsp Vanilla extract
- 1 cup Hot coffee or hot water + instant coffee
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.
- Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl.
- In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Divide batter evenly between pans, smooth tops.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans 10 mins, then transfer to wire rack to cool completely.
- (Optional) Drizzle with extra chocolate ganache or dust with powdered sugar before serving.
Notes
For extra richness, melt dark chocolate into the ganache topping. This intensifies the fudge flavor and gives a glossy finish.