Get Sally's Fudgy Chocolate Cake Recipe!
The enduring appeal of a deeply chocolatey cake stems from its ability to evoke feelings of comfort and indulgence. The combination of intense cocoa flavor with a moist, tender crumb and a luscious frosting or glaze makes it a universally beloved dessert. Many favor variations that offer a balance of ease of preparation and high-impact flavor, allowing home bakers to achieve impressive results with readily available ingredients.
Equipment
- 9x13 inch Baking Pan
- Measuring cups and spoons
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand-held)
- Whisk
- Spatula
- Parchment paper (optional, for lining the pan)
- Toothpick or cake tester
- Cooling rack
Ingredients
- 2 cups 250g all-purpose flour
- 2 cups 400g granulated sugar
- cup 70g unsweetened cocoa powder
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 cup 240ml buttermilk
- cup 120ml vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup 240ml boiling water
- For the Chocolate Fudge Frosting:
- cup 115g unsalted butter, softened
- 3 cups 360g powdered sugar
- cup 70g unsweetened cocoa powder
- cup 120ml milk
- 1 teaspoon vanilla extract
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.
- Gradually add the boiling water to the batter, mixing until combined. The batter will be thin.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan before frosting.
- To Prepare the Frosting:
- In a large bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and creamy.
- Stir in the vanilla extract.
- Frost the cooled cake evenly.
- Slice, serve, and enjoy!
- Tips & Substitutions:
- For a richer flavor, substitute coffee for the boiling water.
- To make the cake gluten-free, use a 1:1 gluten-free all-purpose flour blend.
- *For a vegan version, substitute the buttermilk with a mixture of plant-based milk and lemon juice, use flax eggs instead of chicken eggs, and ensure the frosting ingredients are also plant-based.
Notes
Variations
The basic recipe allows for creative adjustments to suit individual preferences and dietary needs:- Ingredient Swaps: For a richer flavor, substitute brewed coffee for the boiling water. Brown sugar can replace granulated sugar for a more molasses-like taste. Using cake flour creates an even more tender crumb.
- Regional Twists: Incorporating Mexican chocolate (which contains cinnamon and a hint of chili) into the batter adds warmth and spice. Adding a layer of dulce de leche between the cake and frosting introduces a Latin American flair.
- Dietary Adjustments: A gluten-free version is achievable by using a 1:1 gluten-free all-purpose flour blend. A vegan option is possible with plant-based milk and flax eggs and ensuring the frosting ingredients are also plant-based and vegan. Reduced-sugar versions can be made using sugar substitutes, though texture may be slightly affected.
Serving Suggestions
This cake is versatile and can be served in various ways:- Serve slices as a dessert after a meal, pairing with a scoop of vanilla ice cream or fresh berries.
- Cut into smaller squares to serve as part of a dessert buffet at parties or gatherings.
- Dust with powdered sugar for an elegant presentation, or drizzle with chocolate syrup for extra indulgence.
- Warm slices slightly before serving to enhance the fudgy texture.
Storage Tips
Proper storage ensures the cake remains fresh and delicious:- Store frosted cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake in an airtight container for up to a week. Allow the cake to come to room temperature before serving for best flavor and texture.
- The unfrosted cake can be wrapped tightly in plastic wrap and frozen for up to 2-3 months. Thaw completely at room temperature before frosting.