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American Style Chocolate Fudge Cake

Irresistible American Style Chocolate Fudge Cake Recipe

This American Style Chocolate Fudge Cake is rich, moist, and deliciously chocolatey, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Boiling Water Activates cocoa flavor
  • 1 cup Coffee Flavor enhancer
  • 2 cups Plain Flour Can substitute with gluten-free flour
  • ¾ cup Cocoa Powder Use Dutch-processed for extra richness
  • 2 cups Caster Sugar Granulated sugar can be used
  • 1 teaspoon Bicarbonate of Soda Essential for a good rise
  • 1 teaspoon Baking Powder Ensures the cake is fluffy
  • ½ teaspoon Salt Enhances sweetness
  • 1 cup Semi Skimmed Milk Can be swapped for plant-based milk
  • ½ cup Fat-Free Greek Yogurt Use dairy-free yogurt for a vegan alternative
  • ½ cup Vegetable Oil Melted coconut oil can be substituted
  • 2 large Eggs Can replace with flax eggs for a vegan version
  • 2 teaspoons Vanilla Extract Adds depth of flavor
For the Buttercream Frosting
  • 1 cup Unsalted Butter Ensure it's softened
  • 4 cups Icing Sugar Can substitute with powdered sugar
  • ½ cup Cocoa Powder Enhances flavor of the frosting
  • ¼ teaspoon Salt Balances the sweetness
  • 2 tablespoons Whole Milk Used to adjust consistency

Equipment

  • Mixing Bowl
  • whisk
  • Cake Tin
  • Oven

Method
 

Instructions
  1. Preheat the oven to 180°C (fan) or 200°C (non-fan). Line three 8-inch cake tins with parchment paper.
  2. Dissolve the coffee in boiling water and set it aside.
  3. Mix flour, cocoa powder, sugar, bicarbonate of soda, baking powder, and salt until combined.
  4. Combine milk, yogurt, oil, eggs, vanilla extract, and dissolved coffee. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  6. Divide the batter among the lined tins and bake for about 20 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in the tins briefly before transferring to a wire rack to cool completely.
  8. Beat the unsalted butter until creamy, then gradually add icing sugar, cocoa powder, and salt, mixing well.
  9. Add whole milk slowly to achieve desired frosting consistency.
  10. Assemble the cake by stacking the cooled layers with buttercream frosting in between.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Optional: Garnish with chocolate shavings or fresh berries for an elegant finish.

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