Ingredients
Chocolate Fudge Cake
2 cups (250 g) all-purpose flour
2 cups (400 g) granulated sugar
3/4 cup (65 g) natural unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk, room temperature
1/2 cup (120 ml) neutral vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee or hot water
Chocolate Fudge Frosting
1 cup (225 g) unsalted butter
2/3 cup (55 g) natural unsweetened cocoa powder
6 tablespoons (90 ml) whole milk, plus more only if needed
4 cups (480 g) powdered sugar, sifted
2 teaspoons vanilla extract
1/8 teaspoon fine salt
Instructions
1. PREPARE THE OVEN AND PANS
Preheat the oven to 350°F (175°C). Lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper, then lightly grease the parchment.
2. MIX THE DRY INGREDIENTS
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any visible cocoa lumps.
3. ADD THE WET INGREDIENTS
Add the eggs, buttermilk, vegetable oil, and vanilla. Mix on low speed or whisk just until the mixture is smooth and no dry flour remains. Scrape the sides and bottom of the bowl.
4. ADD THE HOT COFFEE
Slowly pour in the hot coffee while mixing on low speed. The batter will become quite thin. This is normal. Do not add extra flour.
5. DIVIDE THE BATTER
Divide the batter evenly between the two prepared 9-inch pans. For layers of equal thickness, weigh the filled pans or weigh the batter as you divide it.
6. BAKE
Bake at 350°F (175°C) for about 30 to 35 minutes. Begin checking near 28 to 30 minutes because ovens and pans vary. The cakes are ready when the centers spring back lightly and a toothpick inserted in the center comes out without wet batter. A few moist crumbs are fine.
7. COOL THE CAKES
Place the pans on wire racks for 10 to 15 minutes. Carefully loosen the edges and turn the cakes onto the racks. Remove the parchment. Allow the layers to cool completely before frosting.
8. MAKE THE FUDGE FROSTING
Melt the butter gently in a medium saucepan over low heat. Whisk in the cocoa powder until smooth. Remove from the heat.
9. ADD THE SUGAR AND MILK
Gradually beat in the sifted powdered sugar, alternating with small additions of milk. Add the vanilla and salt. Beat until the frosting is smooth, thick, and spreadable.
10. ADJUST THE FROSTING
If the frosting is too thick, add whole milk 1 teaspoon at a time. If it is too soft, let it cool briefly before adding more powdered sugar.
11. ASSEMBLE
Place one completely cooled cake layer on a serving plate. Spread a generous layer of fudge frosting over the top. Add the second cake layer.
12. FROST THE CAKE
Cover the top and sides with the remaining fudge frosting. Use an offset spatula or the back of a spoon to make broad, natural chocolate swirls.
13. SET AND SLICE
Allow the frosted cake to stand for about 30 minutes before slicing. For cleaner slices, use a sharp knife and wipe the blade between cuts.
Notes
1. PREPARE THE OVEN AND PANS
Preheat the oven to 350°F (175°C). Lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper, then lightly grease the parchment.
2. MIX THE DRY INGREDIENTS
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any visible cocoa lumps.
3. ADD THE WET INGREDIENTS
Add the eggs, buttermilk, vegetable oil, and vanilla. Mix on low speed or whisk just until the mixture is smooth and no dry flour remains. Scrape the sides and bottom of the bowl.
4. ADD THE HOT COFFEE
Slowly pour in the hot coffee while mixing on low speed. The batter will become quite thin. This is normal. Do not add extra flour.
5. DIVIDE THE BATTER
Divide the batter evenly between the two prepared 9-inch pans. For layers of equal thickness, weigh the filled pans or weigh the batter as you divide it.
6. BAKE
Bake at 350°F (175°C) for about 30 to 35 minutes. Begin checking near 28 to 30 minutes because ovens and pans vary. The cakes are ready when the centers spring back lightly and a toothpick inserted in the center comes out without wet batter. A few moist crumbs are fine.
7. COOL THE CAKES
Place the pans on wire racks for 10 to 15 minutes. Carefully loosen the edges and turn the cakes onto the racks. Remove the parchment. Allow the layers to cool completely before frosting.
8. MAKE THE FUDGE FROSTING
Melt the butter gently in a medium saucepan over low heat. Whisk in the cocoa powder until smooth. Remove from the heat.
9. ADD THE SUGAR AND MILK
Gradually beat in the sifted powdered sugar, alternating with small additions of milk. Add the vanilla and salt. Beat until the frosting is smooth, thick, and spreadable.
10. ADJUST THE FROSTING
If the frosting is too thick, add whole milk 1 teaspoon at a time. If it is too soft, let it cool briefly before adding more powdered sugar.
11. ASSEMBLE
Place one completely cooled cake layer on a serving plate. Spread a generous layer of fudge frosting over the top. Add the second cake layer.
12. FROST THE CAKE
Cover the top and sides with the remaining fudge frosting. Use an offset spatula or the back of a spoon to make broad, natural chocolate swirls.
13. SET AND SLICE
Allow the frosted cake to stand for about 30 minutes before slicing. For cleaner slices, use a sharp knife and wipe the blade between cuts.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian