Indulge your sweet tooth with this incredibly rich Triple Chocolate Fudge Cake, a true bakery style cake recipe that’s surprisingly simple to make at home. You’ll create a decadent dessert perfect for any celebration or a special treat.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for the best chocolate flavor.
- Chocolate Chips: Semi-sweet are classic, but you can use dark or milk chocolate too.
- Buttermilk: Creates a tender crumb; if you don’t have it, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Coffee: Enhances the chocolate flavor without making the cake taste like coffee; instant coffee or espresso powder works well.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
For the Fudge Frosting:
- 1 cup unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
- ½ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup chocolate chips (for melting)
For Garnish (Optional):
- ½ cup chocolate chips or shavings
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Tools Needed: Two 9-inch round cake pans, large mixing bowls, whisk, electric mixer.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Preheat Oven
Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper. Preheat your oven to 350°F (175°C).
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined.
3. Mix Wet Ingredients (Except Coffee)
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix.
5. Add Hot Coffee
Carefully pour the hot brewed coffee into the batter. Mix on low speed until the batter is smooth. The batter will be thin, and that’s perfectly normal for this bakery style cake recipe.
6. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cakes
Let the cakes cool in the pans for 10-15 minutes. Then, invert them onto a wire rack to cool completely before frosting.
8. Prepare the Fudge Frosting
While the cakes cool, melt 1 cup of chocolate chips in a microwave-safe bowl or over a double boiler. Let it cool slightly. In a large bowl, beat the softened butter until creamy. Gradually beat in the cocoa powder and sifted powdered sugar, alternating with milk and vanilla extract. Add the pinch of salt and the melted chocolate, beating until the frosting is smooth and fluffy.
9. Assemble and Frost the Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of fudge frosting over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake. Garnish with chocolate chips or shavings if desired.
Variation Ideas:
- Chocolate Raspberry: Add a layer of raspberry jam between the cake layers before frosting.
- Mint Chocolate: Add a teaspoon of peppermint extract to the frosting for a cool twist.
- Chocolate Orange: Grate some orange zest into the cake batter and the frosting for a citrusy hint.
Storage Instructions:
Store your Triple Chocolate Fudge Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to a week. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions (FAQ):
Q: Can you make this cake gluten-free?
A: Yes, you can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Q: Why is hot coffee used in the recipe?
A: Hot coffee helps to deepen the chocolate flavor and makes the cake incredibly moist without making it taste like coffee.
Q: Can you freeze this cake?
A: Yes, you can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. You can also freeze a fully frosted cake, letting it firm up in the freezer uncovered for an hour, then wrapping it tightly.
Q: My cake batter seems too thin, is that right?
A: Yes, this specific bakery style cake recipe has a thin batter due to the hot coffee. It results in a very moist cake.
Q: Can you make this into cupcakes?
A: Absolutely! Pour the batter into cupcake liners, filling them about two-thirds full. Bake for 18-22 minutes.
Q: What if you don’t have buttermilk?
A: You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes before using.