Texas Chocolate Fudge Cake Recipe
Our signature chocolate cake with chocolate frosting and whipped cream
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Ingredients
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Cake Batter
Chocolate Fudge Frosting
Whipped Cream & Garnish
Method
Cake Batter
- 1
- 2
Dry ingredients
In a large bowl, sift (or whisk) together 2 cups all-purpose flour, 2 cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.
- 3
Wet ingredients
In a separate bowl, whisk 1 cup buttermilk, 1 stick melted unsalted butter (about 8 tablespoons), 2 large eggs, 1 cup hot brewed strong coffee, and 2 teaspoons vanilla extract until smooth. The hot coffee will bloom the cocoa and thin the batter for a fudgy crumb.
- 4
Combine
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or low-speed mixer until just combined and no large streaks of flour remain. Do not overmix.
- 5
- 6
Cool
Allow the cake to cool in the pan for 10–15 minutes, then run a knife around the edge and invert onto a cooling rack. Cool completely (about 1–1.5 hours) before frosting so the frosting doesn't melt.
Chocolate Fudge Frosting
- 7
Melt chocolate
Place 4 oz finely chopped semi-sweet chocolate in a heatproof bowl. Microwave in 15–20 second bursts, stirring between, until melted and smooth. Alternatively, melt in a double boiler. Let cool slightly but keep warm.
- 8
Cream butter and cocoa
In a medium bowl, beat 1 stick softened unsalted butter with 1 tablespoon unsweetened cocoa powder until fluffy, about 1–2 minutes on medium speed.
- 9
Add sugar and chocolate
Gradually add 3 cups powdered sugar, about 1 cup at a time, beating on low to combine. Add the melted chocolate, 4 tablespoons heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt. Increase speed to medium and beat until smooth and spreadable, 1–2 minutes. If frosting is too thick, add an additional teaspoon of cream at a time until desired consistency; if too thin, add a tablespoon more powdered sugar.
- 10
Chill briefly (optional)
If frosting seems too soft to spread, chill in the refrigerator for 10–15 minutes, then re-whip for 20–30 seconds before using.
- 11
Frost cake
Place the cooled cake on a serving plate. Spread a thin crumb coat of frosting over the top and sides, refrigerate 10 minutes, then apply a final even layer of frosting with an offset spatula.
Whipped Cream & Garnish
- 12
Make whipped cream
Chill a mixing bowl and whisk or paddle for 10 minutes in the refrigerator. Pour 1 cup heavy whipping cream into the chilled bowl, add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not over-whip or it will become grainy.
- 13
Assemble
Pipe or dollop the whipped cream around the top perimeter of the frosted cake or serve on individual slices. Sprinkle 2 tablespoons chocolate shavings or sift a little cocoa powder over the top as garnish.
- 14
Serve
Let the cake sit at room temperature for 20–30 minutes before serving for best texture. Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.