Chocolate Fudge Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment; grease parchment as well. If you prefer a layer cake, split batter between two 9-inch pans and reduce bake time (see step 6).

Whisk dry ingredients: In a large bowl, sift or whisk together the all-purpose flour (2 cups), unsweetened cocoa powder (3 tbs), granulated sugar (2 cups), baking powder (1 tsp), baking soda (1 tsp), and fine salt (1 tsp) until evenly combined and aerated.

Combine wet ingredients: In a separate medium bowl, whisk the 2 large eggs until blended. Add the buttermilk (1 cup), vegetable oil (1/2 cup), and vanilla extract (2 tsp). Whisk until smooth.

Temper and mix: Pour the wet mixture into the dry ingredients and stir with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix.

Add coffee: Stir in the hot brewed coffee (3/4 cup) slowly until batter is smooth. The batter will be thin — this is normal and creates a dense, moist crumb.

Bake: Pour batter into prepared pan(s) and smooth the top. For one 9-inch pan, bake 35–40 minutes; for two 9-inch pans, bake 22–28 minutes. Cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool: Remove cake from oven and let cool in pan on a wire rack for 10–15 minutes. Run a knife around edge, invert onto rack, remove parchment, then right-side up to cool completely before glazing (about 1–1.5 hours). Cooling prevents ganache from sliding off.

Chop chocolate: Finely chop 8 oz of semisweet or bittersweet chocolate and place in a heatproof bowl.

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 around the edges (do not boil).

Pour and rest: Pour the hot cream over the chopped chocolate, add 2 tbs unsalted butter and 1 tsp light corn syrup (if using). Let sit undisturbed for 2–3 minutes to soften the chocolate.

Stir to glossy ganache: Using a whisk or spatula, stir from the center outward until smooth, glossy, and fully combined. If needed, microwave in 10-second bursts, stirring between each, until completely smooth. Stir in 1/4 tsp fine salt to heighten flavor.

Adjust pourability: If ganache is too thick to pour, warm gently over a double boiler or microwave briefly (5–10 seconds) until pourable but not hot. For a thicker fudge spread, let it cool until spreadable.

Glaze the cake: Place the cooled cake on a wire rack set over a baking sheet to catch drips. Pour ganache over the center, letting it flow to the edges and using an offset spatula to coax it over the sides for an even coat. For a layered cake, pour between layers and over the top.

Set and finish: Allow ganache to set at room temperature for 30–60 minutes. For a quicker set, refrigerate 15–20 minutes but watch so ganache does not firm too much. If desired, dust with 1 tbs confectioners' sugar and garnish with fresh berries or toasted nuts (1/2 cup).

Slice and serve: Use a warm, dry knife (wipe between cuts) for clean slices. Serve at room temperature to showcase dense, fudgy texture.

Storage: Store leftover cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. If refrigerated, bring to room temperature before serving for best texture. Ganache may be gently re-warmed to soften if it firms.