I don’t think I’ve ever been as excited to share a recipe as much as I am excited about this one 😄
This ultimately chocolate, perfectly fudgy, insanely delicious decadent chocolate fudge cake!
This cake is what I think is THE chocolate fudge cake. It has such a delicious and extra chocolate-y flavour and the texture is all fudge (I just typed dudge!) having the perfect about of bite and density that makes a fudge cake 😋
I’ve been tweaking and testing, playing and tasting in every way possible with this cake until I reached something truly magical. This is a cake to please. A cake to spoil. And a cake for indulging. Only pure chocoholics , there’s no other way here 😍
In this recipe, I use a mix of brown and white sugar, brown sugar is crucial to get that chewy and moist crumb. I actually used this homemade brown sugar and it worked a treat!
As for the dairy, this cake includes whole eggs for extra richness and buttermilk for that undeniable moist and slightly dense fudgy crumb texture. A whole cup of cocoa powder is used, seriously this cake is for chocolate lover’s only 😉 and the perfect amount of buttery flavours that comes through with each bite. As anyone who has been following me knows how much I love the reverse creaming technique for my cakes so that’s what I use here. This produces such a beautiful and light cake, really it’s the only way to do it ❤
The ultimate lift-you-up cake that is so worth the time and ingredients to make and definitely a crowd pleaser 😊 truly a treasure ❤
The Ultimate Chocolate Fudge Cake
Makes 1 layered 8 or 9 inch cake, 1 9×13 inch cake or about 26 – 28 cupcakes
Recipe can be easily halved to make 1 single 8 or 9 inch cake or 14 – 15 cupcakes
- 1 1/2 cups (180gms) flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (96gms) cocoa powder
- 3/4 cup (150gms) soft brown sugar
- 3/4 cup (150gms) white sugar*
- 1 cup (200gms) softened butter, cut into pieces
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (250mls) buttermilk (see notes below on how to make your own)
- 1/2 cup (100gms) softened butter
- 1/4 cup + 2 tablespoons (40gms) cocoa powder
- 1 3/4 – 2 cups (200 – 250gms) icing sugar
- 2 – 3 tablespoons thick cream*
- 1/2 teaspoon vanilla extract or to taste
- Preheat oven to 180C. Grease and 2 8 or 9 inch cake tins.
- In a large mixing bowl, whisk together the flour, baking powder and soda, salt and cocoa powder. Add in the sugars and whisk until well combined.
- Add in the chopped butter and whisk until all the flour is moistened and mixture resembles coarse sand.
- Add in the eggs one at a time mixing between each addition. The mixture will be very dense and crumbly but once all of the eggs are added, whisk well until mixture is thick and smooth.
- Add in the buttermilk and vanilla and whisk until mixture is smooth and well combined. Batter is slightly thick.
- Divide batter between cake tins and bake until cooked through, about 20 – 25 minutes. Cool in the cake tins for about 30 minutes then transfer on to a wire rack to cool completely.
For the frosting
- Whisk butter for about 2 minutes until creamy and slightly paled. Add in cocoa powder and whisk smooth.
- Add in the icing sugar and whisk well to combine. If mixture is too thick add a splash of cream to loosen. Whisk for 2 – 3 minutes until frosting is smooth.
- Add in the rest of the cream and whisk again for a minute until frosting becomes extra creamy.Add in vanilla to taste.
- Frost cooled cakes and serve. Store cake in an air tight container.
*Thick cream gives the frosting a lovely creamy and slightly dense texture. Normal whipping cream can be used instead.
*To make your own buttermilk, whisk 1/2 cup/125mls milk and 1/2 cup/120gms yoghurt together and use as stated.
*1/4 cup (50gms) extra sugar may be added if a slightly sweeter cake is desired.
Recipe by the dutch baker.