Chocolate Fudge Cake Recipe

Prep

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment rounds).

Whisk together dry ingredients: in a large bowl, sift or whisk 2 cups flour, 2 cups granulated sugar, 3 tablespoons cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon baking powder and 1 teaspoon fine salt until evenly combined.

Combine wet ingredients: in a separate bowl, whisk 1 cup buttermilk, 1 cup whole milk, 1/2 cup vegetable oil, 2 large eggs and 2 teaspoons vanilla extract until smooth.

Mix batter: make a well in the dry ingredients and pour in the wet mixture. Stir gently just to combine, scraping the bowl so no dry streaks remain. The batter will be thick.

Add coffee: slowly stir in 1 cup hot brewed coffee (hot, not boiling). The batter will loosen and become pourable; mix until smooth and evenly combined. Scrape down sides.

Divide and bake: divide batter evenly between prepared pans (use a scale or estimate). Smooth the tops with a spatula. Bake in preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back when lightly pressed.

Cool: remove cakes from oven and let cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks and peel off parchment. Cool completely (at least 1 hour) before filling and icing.

Melt butter and chocolate: in a heatproof bowl set over (not in) simmering water or in short bursts in the microwave (stirring every 20–30 seconds), melt 1/2 cup unsalted butter with 2 cups semi-sweet chocolate chips until smooth.

Add cocoa and cream: whisk in 2 tablespoons unsweetened cocoa powder. Add 1/2 cup heavy cream and whisk until the mixture is glossy and homogeneous. If too thick, warm gently to thin; if too thin, cool slightly.

Sweeten and adjust: gradually sift in 2 cups confectioners' sugar, whisking to combine and prevent lumps. Add 1 teaspoon vanilla extract and 1/4 teaspoon salt. Taste and adjust sweetness/consistency by adding up to 1–2 tablespoons more cream if needed to reach a spreadable fudge-icing consistency.

Assemble filling: place one cooled cake layer on a serving plate or cake board. Spread about half the fudge icing over the top in an even layer (reserve remaining for top and sides). Set the second cake layer on top and press gently to level.

Heat cream: in a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer and small bubbles form at the edge. Do not boil.

Pour over chocolate: place 8 oz chopped semisweet or bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften, then whisk gently until smooth and glossy. Whisk in 1 tablespoon unsalted butter for extra shine, if using.

Cool to pourable temperature: let ganache cool, stirring occasionally, until it thickens slightly but is still pourable (approximately 5–10 minutes).

Glaze cake: pour ganache over the top of the assembled cake, starting in the center and allowing it to run over the edges. Use an offset spatula to encourage even coverage. Reserve any extra ganache for drips or serving.

Finish with fudge-icing sides: use remaining fudge icing to spread around the sides of the cake for a fudgy textured finish, or thin with a touch of warm cream to smooth if preferred.

Chill to set: refrigerate the cake for 20–30 minutes to let the ganache and icing set. If refrigerated longer, bring to room temperature 20–30 minutes before serving for best texture.

Optional garnish: sprinkle a pinch of coarse sea salt or scatter chocolate shavings on top for contrast and presentation.

Slice and serve: use a hot, dry knife (dip in hot water and wipe dry between cuts) for clean slices. Serve at room temperature with optional whipped cream or ice cream.