Chocolate fudge cake by
Ingredients
For the cake
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
For the ganache:
8 ounces semi-sweet chocolate chips
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup hot water
For the frosting:
1 cup unsalted butter, softened
3 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/4 cup whole milk
2 teaspoons vanilla extract
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and well combined.
Slowly pour in the hot water and whisk until the batter is smooth and well combined.
Divide the batter evenly between the two prepared cake pans.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Remove the cakes from the oven and allow them to cool completely in the pans.
While the cakes are cooling, prepare the ganache. In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Set aside to cool slightly.
Once the cakes have cooled, remove them from the pans and place one cake layer onto a serving platter.
Spread a layer of chocolate ganache over the top of the first cake layer.
Place the second cake layer on top of the ganache layer.
Spread another layer of chocolate ganache over the top of the second cake layer.
Place the cake in the refrigerator to set while you prepare the frosting.
In a large mixing bowl, beat the softened butter until light and fluffy.
Gradually add the confectioners’ sugar, cocoa powder, milk, and vanilla extract, beating until the frosting is smooth and creamy.
Remove the cake from the refrigerator and frost the top and sides with the chocolate frosting.
Slice and serve the chocolate fudge cake, garnished with fresh berries or chocolate shavings if desired.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and well combined.
Slowly pour in the hot water and whisk until the batter is smooth and well combined.
Divide the batter evenly between the two prepared cake pans.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Remove the cakes from the oven and allow them to cool completely in the pans.
While the cakes are cooling, prepare the ganache. In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Set aside to cool slightly.
Once the cakes have cooled, remove them from the pans and place one cake layer onto a serving platter.
Spread a layer of chocolate ganache over the top of the first cake layer.
Place the second cake layer on top of the ganache layer.
Spread another layer of chocolate ganache over the top of the second cake layer.
Place the cake in the refrigerator to set while you prepare the frosting.
In a large mixing bowl, beat the softened butter until light and fluffy.
Gradually add the confectioners’ sugar, cocoa powder, milk, and vanilla extract, beating until the frosting is smooth and creamy.
Remove the cake from the refrigerator and frost the top and sides with the chocolate frosting.
Slice and serve the chocolate fudge cake, garnished with fresh berries or chocolate shavings if desired.