Description
Rich chocolate depths merge in this midnight fudge cake, promising dark indulgence with silky smooth layers of intense cocoa pleasure. Chocolate enthusiasts discover pure decadence through each velvety bite that melts perfectly on your palate.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Fudge Frosting Ingredients:
- 1/2 cup (113 grams) unsalted butter
- 1/4 cup (25 grams) cocoa powder
- 2 cups (240 grams) powdered sugar
- 1/4 cup (60 milliliters) milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 350°F and coat a 9-inch round cake pan with a thin layer of grease to prevent sticking.
- Combine dry ingredients in a mixing bowl, thoroughly blending flour, sugar, cocoa powder, baking soda, baking powder, and salt until uniformly mixed.
- Incorporate melted butter, eggs, vanilla extract, and buttermilk into the dry mixture, stirring until ingredients are fully integrated.
- Gradually pour hot water into the batter, whisking continuously to create a smooth, homogeneous consistency.
- Transfer the liquid batter into the prepared cake pan, ensuring even distribution.
- Bake in the preheated oven for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully cooked.
- Remove from oven and allow the cake to cool completely at room temperature, which prevents frosting from melting.
- Prepare frosting by melting butter and blending with cocoa powder until creamy.
- Gradually add powdered sugar, milk, and vanilla, beating the mixture until achieving a silky, spreadable texture.
- Once the cake has cooled, generously apply the frosting across the entire surface, creating a rich, decadent finish.
Notes
- Ensure ingredients are at room temperature to create a smooth, even batter that blends effortlessly.
- Use Dutch-processed cocoa for a deeper, richer chocolate flavor that elevates the cake’s intensity.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of apple cider vinegar or lemon juice.
- Prevent dry edges by checking the cake a few minutes early and testing with a toothpick to avoid overbaking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 278 kcal
- Sugar: 36 g
- Sodium: 39 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 31 mg