Description

A rich, moist chocolate fudge cake made in a single bowl with a silky chocolate ganache frosting. This recipe uses butter and buttermilk for a tender, brownie-like texture and requires no fancy equipment.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup (240ml) buttermilk
2 teaspoons vanilla extract
1 cup (240ml) boiling water
1 cup (240ml) heavy cream
1 ½ cups (250g) semi-sweet chocolate chips
2 tablespoons unsalted butter

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
Add eggs, buttermilk, and vanilla extract to the dry ingredients. Beat on medium speed (or whisk vigorously) for about 2 minutes until smooth.
Carefully stir in 1 cup of boiling water. The batter will become thin; this is normal and helps bloom the cocoa powder.
Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
While cakes cool, heat heavy cream in a saucepan over medium heat until it just begins to simmer.
Pour hot cream over chocolate chips in a heatproof bowl. Let sit for 5 minutes, then add butter and stir slowly until smooth and glossy.
Place one cake layer on a serving plate. Spoon half the ganache over the top. Add second layer and pour remaining ganache over the top, allowing it to drip down sides.
Refrigerate for 30 minutes to set the ganache before slicing.

Notes

For best results, ensure ingredients are at room temperature. Do not skip the buttermilk as it tenderizes the crumb. The hot water is essential for flavor and moisture. Cool cakes completely before frosting to prevent the ganache from melting. Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 420
Sugar: 40
Sodium: 350
Fat: 20
Saturated Fat: 12
Carbohydrates: 55
Fiber: 3
Protein: 6

Keywords: chocolate cake, fudge cake, one bowl cake, ganache frosting, easy dessert, moist chocolate cake, bakery style cake