Chocolate Fudge Cake
Chocolate Fudge Cake
Ingredients
For the Chocolate Cake
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 1 cup buttermilk
- 1/2 cup avocado oil, or neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the Chocolate Fudge Filling & Topping
- 1 can sweetened condensed milk, 14 ounce
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
For the Chocolate Milk (to Drizzle)
- 1/2 cup whole milk
- 1 tablespoon unsweetened cocoa powder, sifted
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- A pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until well combined.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the buttermilk, avocado oil (or neutral oil), large eggs, and vanilla extract until well combined.
⏱️ 5 min
- 4
Pour the wet ingredient mixture into the dry ingredients. Using an electric mixer, mix on low speed until the ingredients are just combined.
⏱️ 2 min
- 5
Slowly pour the hot coffee into the batter while continuing to mix on low speed. Mix until the batter is smooth. The batter will be quite thin.
⏱️ 3 min
- 6
Divide the cake batter evenly between the two prepared 8-inch round cake pans.
⏱️ 2 min
- 7
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350
- 8
Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process will take at least 60 minutes.
⏱️ 75 min
- 9
While the cakes are cooling, prepare the chocolate fudge filling and topping. In a medium saucepan, combine the sweetened condensed milk, heavy cream, unsweetened cocoa powder, unsalted butter, and salt.
⏱️ 5 min
- 10
Place the saucepan over medium-low heat. Whisk continuously until the butter has melted and the mixture is smooth and well combined.
⏱️ 5 min
- 11
Bring the mixture to a low boil, then reduce the heat to low. Continue whisking for 5-7 minutes until the fudge visibly thickens.
⏱️ 7 min
- 12
Remove the saucepan from the heat and allow the fudge to cool slightly. It will continue to thicken as it cools. This will take about 30 minutes.
⏱️ 30 min
- 13
Prepare the chocolate milk. In a small bowl, whisk together the whole milk, sifted unsweetened cocoa powder, granulated sugar, vanilla extract, and a pinch of salt until all ingredients are thoroughly combined and smooth.
⏱️ 3 min
- 14
Once the cake layers are completely cool, use a serrated knife to carefully level the tops of the cakes if needed, creating flat surfaces.
⏱️ 5 min
- 15
Place one cooled cake layer on your desired serving plate or cake stand. Evenly drizzle approximately half of the prepared chocolate milk over the top surface of this cake layer.
⏱️ 2 min
- 16
Spread about 1/3 of the cooled chocolate fudge filling evenly over the top of the first cake layer.
⏱️ 3 min
- 17
Carefully place the second cake layer on top of the fudge-covered first layer. Drizzle the remaining chocolate milk evenly over this second cake layer.
⏱️ 2 min
- 18
Spread the remaining chocolate fudge over the top and sides of the entire cake. You can create a smooth finish or add texture with the back of a spoon or an offset spatula.
⏱️ 8 min
- 19
The cake is now ready to be sliced and served.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Fudge Cake
For the Chocolate Cake
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 1 cup buttermilk
- 1/2 cup avocado oil, or neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the Chocolate Fudge Filling & Topping
- 1 can sweetened condensed milk, 14 ounce
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
For the Chocolate Milk (to Drizzle)
- 1/2 cup whole milk
- 1 tablespoon unsweetened cocoa powder, sifted
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- A pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until well combined.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the buttermilk, avocado oil (or neutral oil), large eggs, and vanilla extract until well combined.
⏱️ 5 min - 4
Pour the wet ingredient mixture into the dry ingredients. Using an electric mixer, mix on low speed until the ingredients are just combined.
⏱️ 2 min - 5
Slowly pour the hot coffee into the batter while continuing to mix on low speed. Mix until the batter is smooth. The batter will be quite thin.
⏱️ 3 min - 6
Divide the cake batter evenly between the two prepared 8-inch round cake pans.
⏱️ 2 min - 7
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350 - 8
Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process will take at least 60 minutes.
⏱️ 75 min - 9
While the cakes are cooling, prepare the chocolate fudge filling and topping. In a medium saucepan, combine the sweetened condensed milk, heavy cream, unsweetened cocoa powder, unsalted butter, and salt.
⏱️ 5 min - 10
Place the saucepan over medium-low heat. Whisk continuously until the butter has melted and the mixture is smooth and well combined.
⏱️ 5 min - 11
Bring the mixture to a low boil, then reduce the heat to low. Continue whisking for 5-7 minutes until the fudge visibly thickens.
⏱️ 7 min - 12
Remove the saucepan from the heat and allow the fudge to cool slightly. It will continue to thicken as it cools. This will take about 30 minutes.
⏱️ 30 min - 13
Prepare the chocolate milk. In a small bowl, whisk together the whole milk, sifted unsweetened cocoa powder, granulated sugar, vanilla extract, and a pinch of salt until all ingredients are thoroughly combined and smooth.
⏱️ 3 min - 14
Once the cake layers are completely cool, use a serrated knife to carefully level the tops of the cakes if needed, creating flat surfaces.
⏱️ 5 min - 15
Place one cooled cake layer on your desired serving plate or cake stand. Evenly drizzle approximately half of the prepared chocolate milk over the top surface of this cake layer.
⏱️ 2 min - 16
Spread about 1/3 of the cooled chocolate fudge filling evenly over the top of the first cake layer.
⏱️ 3 min - 17
Carefully place the second cake layer on top of the fudge-covered first layer. Drizzle the remaining chocolate milk evenly over this second cake layer.
⏱️ 2 min - 18
Spread the remaining chocolate fudge over the top and sides of the entire cake. You can create a smooth finish or add texture with the back of a spoon or an offset spatula.
⏱️ 8 min - 19
The cake is now ready to be sliced and served.