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Decadent chocolate fudge cake topped with rich chocolate frosting

Irresistible Chocolate Fudge Cake

This rich and fudgy chocolate fudge cake promises to satisfy even the most intense chocolate cravings, delivering an ultimate experience in every slice.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 450 g Dark Chocolate Essential for a rich flavor and fudgy texture; use high-quality chocolate.
  • 200 g Unsalted Butter Softened; enhances moistness and flavor; margarine can be used as a substitute.
  • 180 g Granulated Sugar Adds sweetness and moisture; light brown sugar is interchangeable.
  • 180 g Soft Light Brown Sugar Adds sweetness and moisture; light brown sugar is interchangeable.
  • 150 ml Vegetable Oil Adds moisture; can substitute with sunflower or canola oil.
  • 6 large Eggs Binds ingredients; use room temperature for better results.
  • 200 ml Buttermilk Provides acidity for leavening; substitute with regular milk plus vinegar.
  • 300 g Plain Flour Main structure builder; do not substitute with self-raising.
  • 70 g Cocoa Powder Deepens chocolate flavor; both Dutch-processed and natural cocoa are fine.
  • 1.5 teaspoons Baking Soda Ensure it’s fresh for best results.
  • 1/4 teaspoon Salt Enhances flavors; can be omitted if using salted butter.
Icing Ingredients
  • 350 ml Double Cream Adds creamy texture; heavy whipping cream can be used.
  • 150 g Icing Sugar Sweetens the icing; adjust to your taste.
  • 2 teaspoons Vanilla Extract Adds warmth; can be replaced with almond extract.
  • 1 teaspoon Instant Coffee Optional but recommended for richness.
  • 120 ml Hot Water Used for dissolving cocoa powder.
  • 1 tablespoon White Vinegar Can be swapped with apple cider vinegar.

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F). Grease and line two 9-inch round cake pans with parchment paper.
  2. Melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth. Allow it to cool slightly.
  3. Whisk together the granulated sugar, brown sugar, and vegetable oil in a large mixing bowl.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until combined.
  5. Mix in the melted chocolate mixture until smooth and well blended.
Baking
  1. In a separate bowl, sift together the plain flour, cocoa powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, alternating with the hot water.
  2. Divide the batter evenly between the two prepared cake pans and smooth the tops.
  3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  4. Let the cakes cool in pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Icing and Assembly
  1. Prepare the icing by whipping the double cream until soft peaks form. Slowly add icing sugar and instant coffee, continuing to whisk until you achieve a spreadable consistency.
  2. Once the cakes are fully cool, place one layer on a serving plate, spread a generous amount of icing over the top, then place the second layer on top and ice the top and sides as desired.
  3. Garnish with chocolate shavings or fresh berries for an extra touch before serving.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it wrapped tightly for up to 3 months. Thaw in the refrigerator overnight before serving.
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