A rich and velvety chocolate cake with decadent fudge icing, perfect for any occasion.
Author:marcus-hill
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
450 g dark chocolate
350 ml double cream
200 g unsalted butter (for icing)
150 g icing sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
70 g cocoa powder
1 teaspoon instant coffee
120 ml hot water
180 g unsalted butter (softened)
150 ml vegetable oil
180 g granulated sugar
180 g soft light brown sugar
6 eggs
200 ml buttermilk
300 g plain flour
1.5 teaspoons baking soda
1 tablespoon white vinegar
Instructions
Make the Fudge Icing: Melt 450 g of dark chocolate with 200 g of unsalted butter using a heatproof bowl over simmering water, stirring until smooth. In another bowl, whip the double cream until soft peaks form. Once your chocolate mixture is cool, combine it with the cream, icing sugar, vanilla extract, and salt. Whisk until well mixed and set aside.
Preheat your oven to 180°C (350°F) and grease two 9-inch round cake pans, flouring them well.
Cream together the softened unsalted butter (180 g), vegetable oil, granulated sugar, and light brown sugar until fluffy. Beat in the eggs one by one, and stir in the buttermilk.
Sift together the plain flour, cocoa powder, baking soda, and instant coffee in a separate bowl. Gradually add this dry mixture to your wet ingredients, mixing gently until just combined. Incorporate the hot water and white vinegar, stirring until your batter is smooth.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Once cool, place one cake layer on a serving plate, spread fudge icing on top, add the second cake layer, and finish with the remaining icing on the top and sides of the cake.
Notes
For extra indulgence, serve with fresh berries, whipped cream, or a scoop of vanilla ice cream.