Easy Chocolate Fudge Cake Recipe in Cups: Bake Now!
Recipes for rich, decadent chocolate cakes are a staple in many cultures and home kitchens. From birthdays to holidays, the allure of a moist, intensely chocolate dessert is universally recognized. The simplicity of preparation, coupled with readily available ingredients, makes this type of cake a consistent crowd-pleaser.
Equipment
- Measuring Cups (dry and liquid)
- Measuring spoons
- Large Mixing Bowl
- Electric Mixer (handheld or stand mixer)
- Whisk
- Spatula
- 9x13 inch Baking Pan
- Parchment paper (optional, for lining the pan)
- Wire Rack
- Toothpick
Ingredients
- 1 cups all-purpose flour
- 2 cups granulated sugar
- cup unsweetened cocoa powder
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Carefully pour in boiling water and stir until well combined. Batter will be thin.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Frost with your favorite chocolate fudge frosting.
- Tips and Substitutions:
- For a richer flavor, substitute brewed coffee for the boiling water. Buttermilk can be made by adding 1 tablespoons of white vinegar or lemon juice to a measuring cup, then filling with milk to reach 1 cup. Let stand for 5 minutes before using. For a gluten-free option, use a gluten-free all-purpose flour blend. Baking time may vary slightly depending on the oven; monitor closely.
Notes
Variations
The core "chocolate fudge cake recipe in cups" lends itself to numerous adaptations, catering to diverse preferences and dietary needs. These range from simple ingredient swaps to more elaborate regional twists.
- Ingredient Swaps:
- Chocolate Intensity: Darker cocoa powder increases chocolate flavor depth; milk chocolate chips add sweetness.
- Dairy Alternatives: Almond milk or soy milk can replace buttermilk.
- Oil Options: Coconut oil or melted butter offers different flavor profiles.
- Sweetener Choices: Honey or maple syrup replaces granulated sugar (adjust liquid accordingly).
- Regional Styles:
- Mexican Chocolate Cake: Add cinnamon and a pinch of cayenne pepper to the batter.
- Mocha Cake: Substitute strong brewed coffee for boiling water to enhance the chocolate flavor.
- Dietary Adjustments:
- Gluten-Free: Utilize a gluten-free all-purpose flour blend, monitoring baking time closely.
- Vegan: Replace eggs with applesauce or a commercial egg replacer; ensure frosting is also vegan.
- Reduced Sugar: Reduce granulated sugar by 25% and consider adding a sugar substitute like stevia or erythritol (adjust liquid accordingly).
Serving Suggestions
A well-executed "chocolate fudge cake" is a versatile dessert suitable for a range of occasions. How it's presented elevates the experience.- Classic: Served plain, perhaps with a dusting of powdered sugar.
- Celebratory: Frosted with a rich chocolate buttercream or ganache, adorned with chocolate shavings or fresh berries.
- Casual: Accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
- Seasonal: Paired with fresh fruit in season (strawberries in spring, raspberries in summer, sliced pears in autumn).
- Warm: Lightly warmed, served with a drizzle of chocolate sauce or caramel.
Storage Tips
Proper storage maintains the moisture and flavor of "chocolate fudge cake". The following guidelines are recommended:- Room Temperature: Unfrosted cake can be stored at room temperature for up to 2 days in an airtight container.
- Refrigeration: Frosted cake should be stored in the refrigerator in an airtight container for up to 5 days. Bring to room temperature before serving for optimal texture.
- Freezing: Cake can be frozen for up to 2-3 months. Wrap tightly in plastic wrap, then in aluminum foil or place in a freezer-safe container. Thaw overnight in the refrigerator before serving.