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Guaranteed Moist Ultimate Chocolate Fudge Cake

A close-up of a rich, moist slice of chocolate fudge cake with thick, glossy chocolate frosting.
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This recipe delivers an ultra-moist, deeply chocolatey fudge cake that is simple to make. It creates a rich, decadent dessert perfect for celebrations or satisfying intense chocolate cravings.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup semi-sweet chocolate chips (for extra fudginess)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee by hand until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans. Sprinkle the chocolate chips over the top of the batter in each pan.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the fudge frosting: In a medium bowl, beat the softened butter until creamy. Gradually beat in the powdered sugar and 1/4 cup cocoa powder until combined.
  9. Add the milk and 1 teaspoon vanilla extract. Beat until the frosting is smooth and spreadable. Add more powdered sugar for a thicker frosting or more milk for a thinner consistency.
  10. Once the cakes are completely cool, frost and stack the layers. This cake is best served at room temperature.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • For an even richer, fudgier texture, you can substitute 1/2 cup of the flour with 1/2 cup of cake flour.
  • If you want a copycat style, use a simple chocolate ganache instead of buttercream for the filling between layers.

Nutrition

Find it online: https://fooddexterity.com/chocolate-fudge-cake-guaranteed-moist-easy-recipe/