Best Chocolate Fudge Cake
Do you wanna enjoy a slice of heaven? The most amazing, best fudge chocolate cake is so rich and decadent, with the perfect balance of fluffy and fudgy!
I made this hevenly delicious cake last week for my beloved husband's birthday party and no doubt this is the best cake for someone to whom you love the most, to express your warm feelings.
The perfect Chocolate Fudge Cake covered in a creamy real swiss meringue buttercream and thats really light in taste and balanced the sweetness of this fudge cake. Two layers of buttery chocolate cake that sticks to your fork, paired with the ultimate chocolate frosting – heaven!
Moreover I glazed this beauty with the glossy chocolate ganache and garnish with the colorful berries and it gave the complimentary look to this fudge cake. The best surprise cake ever that you can give at someone birthday :)
Today, we’re talking all things chocolate. More specifically, Chocolate Fudge Cake with creamy real chocolate frosting. I’ve been eating this Chocolate Fudge Cake ALL week so I know firsthand just how butter-licious it really is.
Two layers of beautifully soft and moist chocolate cake with a thick layer of chocolate frosting. Who’s with me?
This fudge chocolate cake isn't nearly as fussy to make as you might think. It starts out as a standard two-layer cake, then each layer is cut in half and stacked, with an easy filling in between the layers. The result is a moist cake that keeps well without refrigeration; looks spectacular when cut, and tastes even better than it looks!
PREP Time:20 mins
BAKE Time: 35 to 45 mins
TOTAL Time: 1 hr 30 mins
YIELD: 8” two-layer cake or 10'' cake
Ingredients:
1-1/4 cups or 250g sugar
2 cups or 241g All-Purpose Flour
2 tablespoons or 11g cornstarch
3/4 cup or 64g Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs, at room temperature
3/4 cup or 149g vegetable oil
2 teaspoons vanilla extract
1 1/4 cups or 283g water
3/4 cup or 150g brown sugar
Directions:
Preheat oven to 350º F or 180°C. Lightly grease two 8-inch round cake pan or one 10-inch round cake pan with non stick cooking oil spraying.
Combine flour, cocoa powder, baking powder, baking soda, corn stach and salt in a large bowl. Sift the dry ingredients altogether through a sieve and set aside.
Add the eggs and sugar in a dry bowland beat until light in color then add brown sugar and beat untill sugar is dissolved. Add oil, vanilla extract and beat for more 30 sec.
Add expresso coffee and all dry ingredients in egg batter, Beat untill wel combined and atthe end add in water. Beating until smooth. Pour the batter into the prepared pans.
Bake the cakes for 35 to 45 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan then turn them out of the pans.
Tips:
I use a dark, unsweetened cocoa powder for maximum chocolate richness. Remember: the darker the cocoa powder, the richer and darker the cake.
Do not substitute the oil for melted butter.
The coffee in this recipe allows a rich chocolate taste to shine right through.
Please try not to over bake it as that will dry out this cake. Check it after 30 minutes with a toothpick inserted into the centre. If too much batter sticks to the toothpick, continue baking for another 10 minutes and check again. Our cake baked at exactly 45 minutes, and the toothpick was a little dirty when it came out. THIS is the result you will be looking for if you’re wanting a moist texture.
