Meal Prep · American
Chocolate Fudge Cake
Indulge in the rich, moist, and intensely chocolatey classic American dessert that’s perfect for any occasion.
Ingredients
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Step-by-step- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, 3/4 cup cocoa powder, baking soda, baking powder, and 1 tsp salt.
- Add buttermilk, vegetable oil, eggs, and 1 tsp vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined, scraping down the sides of the bowl.
- Carefully stir in the hot water or coffee until just combined; the batter will be thin.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- To make the frosting: In a large bowl, beat softened butter until creamy. Gradually add 1 cup cocoa powder and powdered sugar, alternating with 1/2 cup milk, beating until smooth and creamy. Stir in 1 tsp vanilla extract and a pinch of salt.
- Once cakes are completely cool, frost the top of one layer, place the second layer on top, and then frost the top and sides of the entire cake.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 5 g |
| Fat | 25 g |
| Carbohydrates | 60 g |
| Sugar | 45 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store frosted cake in an airtight container to prevent drying out and absorb any odors. Bring to room temperature before serving for best flavor and texture.
Freezer Up to 3 months
Wrap individual slices or the whole unfrosted cake tightly in plastic wrap, then aluminum foil. Thaw in the refrigerator overnight or at room temperature for a few hours before serving or frosting.
Reheat N/A (serve at room temp)
This cake is best served at room temperature. If refrigerated, let it sit out for 30-60 minutes before serving to soften the frosting and cake crumb.
Chef’s Corner
- Using hot coffee instead of hot water in the batter significantly enhances the chocolate flavor without making the cake taste like coffee.
- Do not overmix the batter once the wet and dry ingredients are combined; this can lead to a tough cake. Mix just until no dry streaks remain.
- Ensure cakes are completely cool before frosting, otherwise, the frosting will melt and slide off.
- For an extra rich, glossy frosting, replace some of the milk with melted unsalted butter or heavy cream, or incorporate a tablespoon of brewed espresso.
