Description
This decadent Chocolate Fudge Cake combines rich cocoa, silky dark chocolate, and a luscious fudge frosting to create the ultimate indulgent dessert. Perfectly moist layers enhanced with espresso-infused boiling water create a glossy, tender crumb, while the buttery chocolate fudge icing envelops the cake for an irresistible finish.
Ingredients
Scale
For the Cake
- 480 g (3 cups) plain flour
- 460 g (2 ¼ cups) caster sugar
- 140 g (1 ¼ cups) cocoa powder
- 1.5 tsp bicarbonate of soda (baking soda)
- 1.5 tsp baking powder
- 1.5 tsp salt
- 4 large eggs
- 360 ml (1 ½ cups) buttermilk
- 120 ml (½ cup) vegetable oil
- 2 tsp vanilla extract
- 360 ml (1 ½ cups) boiling water
- 2 tsp espresso powder (optional)
For the Chocolate Fudge Icing
- 390 g (2 cups + 2 tbsp) dark chocolate
- 300 ml (1 ¼ cups) double cream
- 200 g (¾ cup + 2 tbsp) unsalted butter
- 160 g (1 cup + 2 tbsp) icing sugar
- 3 tsp vanilla extract
- 1 tsp espresso powder (optional)
- 0.25 tsp salt
Instructions
- Prepare Cake Pans: Preheat your oven to 160°C (320°F). Grease and line four 8-inch cake tins with baking paper, then set them aside while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, sift together plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt. Whisk to combine evenly and set aside.
- Combine Wet Ingredients: In a separate jug or bowl, beat together eggs, buttermilk, vegetable oil, and vanilla extract until fully blended.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and beat them together thoroughly. The batter will be thick—this is expected and perfect for a moist cake.
- Add Boiling Water Mixture: Dissolve espresso powder (if using) in boiling water. With your mixer on low speed, gradually drizzle in the hot espresso water and mix until the batter becomes smooth and shiny.
- Divide and Bake: Pour the batter evenly into the prepared cake tins. Bake in the preheated oven for 20-25 minutes, or until the cakes start to shrink from the pan edges and a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cakes: Let the cakes cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
- Make the Fudge Icing: In a large saucepan, combine dark chocolate, double cream, unsalted butter, icing sugar, vanilla extract, espresso powder (if using), and salt. Heat gently, stirring constantly until all ingredients are melted and well combined into a smooth, glossy mixture. Remove from heat and allow to cool.
- Assemble the Cake: Once the cake layers and fudge icing have cooled completely, spread a layer of fudge icing between each cake layer. Use the remaining frosting to cover the top and sides of the assembled cake evenly.
- Serve and Enjoy: Allow the cake to set slightly at room temperature before slicing. Enjoy this rich and moist chocolate fudge cake with friends and family!
Notes
- Using boiling water with espresso powder enhances the chocolate flavor and gives a moist texture.
- Make sure all cake layers are completely cooled before applying the fudge icing to prevent melting.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- For best results, use high-quality dark chocolate with at least 70% cocoa content.
- If you don’t have buttermilk, substitute by mixing 1½ cups milk with 1½ tbsp lemon juice or white vinegar and let it sit for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: chocolate fudge cake, chocolate cake, fudge frosting, moist chocolate cake, espresso chocolate cake
