Ina Garten Chocolate Fudge Cake

A deeply rich and moist chocolate cake featuring a secret ingredient of hot coffee to enhance the cocoa flavor, topped with a glossy, decadent fudge frosting.

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

Chocolate Cake

1.75 cups all-purpose flour
2 cups sugar granulated
0.75 cups cocoa powder unsweetened, good quality
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk shaken
0.5 cup vegetable oil
2 eggs large, room temperature
1 tsp vanilla extract
1 cup hot coffee freshly brewed

Fudge Frosting

6 oz semisweet chocolate chips or chopped
0.5 cup unsalted butter softened
1 egg yolk optional for richness
1 tsp vanilla extract
1.25 cups powdered sugar sifted
1 tbsp instant coffee powder optional, dissolved in 1 tsp water

Equipment

Stand mixer or hand mixer
Two 8-inch round cake pans
Wire cooling rack
Sifter

Method

Preheat oven to 350°F (175°C). Butter two 8-inch round cake pans and dust with flour, tapping out excess.
Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer.
In a separate bowl, whisk buttermilk, oil, eggs, and vanilla. Slowly add wet ingredients to dry ingredients while mixing on low speed.
With mixer on low, pour in the hot coffee. Mix just to combine. The batter will be very liquid.
Pour batter into prepared pans and bake for 35-40 minutes, until a toothpick comes out clean.
Cool in pans for 30 minutes, then turn out onto a cooling rack to cool completely.
For frosting: Melt chocolate and cool slightly. Beat butter until fluffy, add melted chocolate, then beat in yolk and vanilla.
Gradually add powdered sugar and beat until smooth and glossy. Frost the cooled cake.

Notes

Ensure the coffee is hot when added to the batter to bloom the cocoa properly.