Double Overtime Fudge Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper; grease the parchment. Alternatively use a 9x13-inch pan for a sheet-style cake and increase bake time accordingly.

Whisk together dry ingredients: in a large bowl, sift or whisk the 2 cups flour, 3 tbs cocoa powder, 2 cups granulated sugar, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt until uniform.

Combine wet ingredients: in a separate bowl or large measuring cup, whisk the 2 large eggs, 1 cup buttermilk, 1 cup neutral oil and 2 tsp vanilla until smooth.

Temper and mix: pour the wet mixture into the dry ingredients and stir with a spatula just until combined—do not overmix. The batter will be thick.

Add hot coffee: slowly pour the 1 cup hot espresso or strong coffee into the batter while stirring gently. The batter will thin and become glossy; mix until smooth and uniform.

Pour and level: transfer the batter to the prepared pan and smooth the top with an offset spatula.

Make the fudge swirl: place the 6 oz chopped semisweet chocolate in a heatproof bowl. Heat 1 cup heavy cream with 1 tbs corn syrup until it just begins to simmer, then pour over the chocolate. Let sit 1 minute, then whisk until smooth. Stir in 1 tbs butter and a pinch of salt until glossy and fully incorporated. Let cool 5–10 minutes until slightly thickened but still pourable.

Add swirl to batter: spoon tablespoons of the fudge mixture over the cake batter in the pan in an even pattern. Use a knife or skewer to gently swirl the fudge through the batter to create marbling. Be careful not to overmix—the goal is ribbons of fudge through the batter.

Bake the cake: place the pan in the preheated oven. For a 9-inch round, bake 35–40 minutes; for a 9x13 pan, bake 28–35 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs but not raw batter and the top springs back lightly when touched.

Cool in pan: remove cake and set on a cooling rack. Let cool in the pan 15 minutes, then run a thin knife around the edge, invert onto the rack, remove parchment, and flip right side up. Cool completely (about 1 hour) before glazing.

Prepare glaze: place 6 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, warm 3 tbs heavy cream with 1 tsp espresso powder until it just simmers. Pour the hot cream over the chocolate and let sit 30–45 seconds, then whisk until smooth. Whisk in 1 tbs room-temperature butter and 1/4 tsp sea salt until glossy. If glaze is too thick, stir in up to 1 tsp warm cream to reach a pourable consistency.

Glaze the cake: place the cooled cake on a wire rack over a baking sheet. Pour the glaze over the center of the cake and use an offset spatula to nudge it toward the edges, letting it drip down the sides for a smooth finish. If desired, reserve a little glaze to make a few decorative drips.

Set and serve: let the glaze set at room temperature for about 20–30 minutes, or refrigerate 10–15 minutes to speed setting. If chilled, let the cake sit 10 minutes at room temperature before slicing for cleaner cuts. Serve slices plain or with a scoop of vanilla ice cream.