Easy Coffee Chocolate Fudge Cake Recipe - Delicious!
The appeal of a deeply flavored, moist chocolate cake is undeniable. Recipes that utilize coffee as an enhancing agent offer a distinct advantage. Coffee intensifies the chocolate flavor, resulting in a richer and more profound taste. The use of readily available ingredients and relatively straightforward preparation methods makes such a dessert accessible to both novice and experienced bakers. It represents a simple yet elegant indulgence.
Equipment
- 9x13 inch baking pan – essential for baking the dessert evenly.
- Mixing bowls (various sizes) – used for preparing different components of the recipe.
- Whisk – helpful for combining ingredients smoothly.
- Measuring cups and spoons ensure accurate ingredient proportions.
- Rubber spatula – useful for scraping bowls and folding ingredients.
- Cooling rack – allows the dessert to cool evenly after baking.
- Oven – necessary for baking.
- Electric mixer (stand or hand-held, optional) – recommended for efficient mixing.
- Toothpick – used to test for doneness.
- Parchment paper – can be used to line the baking pan for easy removal.
- Spatula or offset knife (if frosting) – helpful for spreading frosting evenly.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- cup unsweetened cocoa powder Dutch-processed recommended
- 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 freshly brewed hot coffee
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Slowly pour in the hot coffee, mixing until the batter is smooth. The batter will be thin.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optional: Prepare a chocolate fudge frosting and spread it evenly over the cooled cake.
- Optional Tips: For a more intense coffee flavor, add 1-2 teaspoons of instant espresso powder to the dry ingredients. Buttermilk can be substituted with 1 cup of milk mixed with 1 tablespoon of white vinegar; let sit for 5 minutes before using. For a richer flavor, use dark chocolate chips instead of semi-sweet.
Notes
Variations
The recipe allows for several modifications to suit individual preferences or dietary needs.
- Ingredient Swaps: All-purpose flour can be replaced with a gluten-free blend for those with dietary restrictions. Buttermilk can be substituted with plant-based milk mixed with lemon juice or vinegar. Vegetable oil can be swapped for melted coconut oil or unsalted butter. Semi-sweet chocolate chips can be exchanged for white chocolate, dark chocolate, or even chopped nuts.
- Regional Twists: Incorporating Mexican chocolate, which includes cinnamon and chili, offers a spicier, warmer flavor profile. Adding a hint of Irish cream liqueur to the batter introduces a subtle, boozy note. Using locally sourced honey as a partial substitute for granulated sugar lends regional flavor complexity.
- Dietary Adjustments: Sugar-free sweeteners, such as erythritol or stevia, can be used to reduce the overall sugar content. Decreasing the amount of chocolate chips or using a smaller pan can help to reduce the portion size and overall caloric intake. A vegan variation is achievable by substituting eggs with applesauce or a commercial egg replacement product and ensuring all other ingredients are plant-based.