Description
This chocolate fudge cake features three incredibly moist layers made with cocoa, buttermilk, and a hint of coffee, covered in rich dark chocolate fudge icing. Perfect for celebrations and chocolate lovers!
Ingredients
For the Fudge Icing
- 450 g dark chocolate – Use good quality (60-70% cocoa); this is the star of your frosting
- 350 ml double cream (heavy cream) – Creates that silky, pourable texture
- 200 g unsalted butter – Adds richness and helps it set beautifully
- 150 g icing sugar (powdered sugar) – Sweetens and stabilizes
- 2 teaspoons vanilla extract – Pure vanilla works best here
- ¼ teaspoon salt – Don’t skip this; it makes the chocolate sing
For the Cake Layers
- 70 g unsweetened cocoa powder – Dutch-process gives the deepest color
- 1 teaspoon instant coffee (optional but recommended) – Enhances chocolate without tasting like coffee
- 120 ml hot water – Blooms the cocoa for maximum flavor
- 180 g unsalted butter, softened – Brings that classic cake richness
- 150 ml vegetable oil – Keeps the cake incredibly moist for days
- 180 g granulated sugar – For sweetness and structure
- 180 g light brown sugar – Adds moisture and a hint of caramel depth
- 6 eggs – Room temperature works best
- 200 ml buttermilk – The secret to tender, fluffy crumb
- 300 g all-purpose flour – Standard baking flour is perfect
- 1.5 teaspoons baking soda – Our main leavener
- 1 tablespoon white vinegar – Creates a chemical reaction that makes the cake rise beautifully
Instructions
In a medium saucepan over medium heat, combine your dark chocolate, double cream, butter, icing sugar, vanilla extract, and that pinch of salt.Heat gently, stirring constantly with a wooden spoon or spatula.
Once it’s completely smooth and no lumps remain, push the mixture through a fine-mesh sieve into a clean bowl. This removes any stubborn bits and gives you bakery-perfect frosting. Cover with plastic wrap pressed directly on the surface. This prevents a skin from forming.
Let it set at room temperature for about 2 hours, or pop it in the fridge for 45 minutes to an hour. You want it thick enough to spread, like really luxurious chocolate frosting.
If it gets too firm, just let it sit at room temperature for 15 minutes.
Preheat your oven to 180°C (350°F). This is important. Grease three 8-inch round cake pans generously with butter or non-stick spray. Then line the bottoms with circles of parchment paper.
In a small bowl, whisk together the cocoa powder and instant coffee (if using). Pour the hot water over top and stir until you have a smooth, thick paste. It’ll smell absolutely heavenly. Set this aside to cool for about 10 minutes while you work on the rest.
In a large mixing bowl (or your stand mixer), beat together the softened butter, vegetable oil, granulated sugar, and brown sugar for about 5 minutes.
Add three of the eggs to your butter mixture and beat until incorporated. Then add the remaining three eggs along with the buttermilk. Mix until everything is smooth and happy together.
The batter will look a bit loose, and that’s exactly what you want. This moisture is what makes the cake so incredibly tender.
Add your all-purpose flour and mix on low speed until just combined.
In a small cup, mix together the baking soda and white vinegar. Immediately stir this into your cake batter while it’s still fizzing. Work quickly here; that reaction is creating air bubbles that will make your cake rise.
Pour in your cooled cocoa-coffee mixture and stir until the batter is completely smooth and uniform in color. The batter will be quite thin and pourable, almost like a thick milkshake.
Divide the batter evenly among your three prepared pans. Bake for 35-40 minutes, rotating the pans halfway through for even baking.
The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back lightly when touched. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Once your cake layers are completely cool. If the tops domed a bit during baking, you can trim them level with a serrated knife. But honestly, I usually don’t bother for a homestyle cake.
Place your first layer on a serving plate or cake stand. Spread about one-third of your fudge icing over the top, going right to the edges. Place the second layer on top and repeat. Finally, add the third layer and use the remaining icing to cover the top and sides.
Notes
- Measure flour correctly – Spoon it into your measuring cup and level it off. Scooping directly can pack in 25% more flour and make your cake dense.
- Check your baking soda – If it’s old, your cake won’t rise properly. Test it by adding a pinch to vinegar—it should fizz vigorously.
- Rotate your pans – Halfway through baking, rotate them front to back and swap shelves if you’re using two racks. This ensures even baking.
- The toothpick test – Don’t go by time alone. Ovens vary! A few moist crumbs on the toothpick are perfect; wet batter means keep baking.
- Crumb coat trick – For a truly professional look, spread a thin layer of icing over the whole cake first (this is called a crumb coat), chill for 15 minutes, then add your final frosting layer. This seals in any loose crumbs.
- No buttermilk? – Make your own by adding 1 tablespoon of lemon juice or vinegar to 200ml of regular milk. Let it sit for 5 minutes before using.
- Prep Time: 30 minutes
- Cook Time: 40 minutes + Cooling/Setting Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American