I’ll admit it, chocolate cake is my favorite.
If I had to choose between a vanilla-based cake and chocolate one, I’d pick chocolate every time! I’m not a milk chocolate fan, though; I like my chocolate dark. And this cake does not disappoint.
I add black cocoa to all my chocolate cakes for extra richness in color and flavor. This cake bakes up so beautifully as cake rounds or cupcakes! Oh, and the best part? You can make this cake by hand, with no large mixer required! I usually use two bowls and a whisk. That’s it! It is pretty quick to put together; perfect for when those chocolate cravings start or you need to put together a quick birthday cake.
Rich Chocolate Fudge Cake
Prep time
Cook time
Total time
Moist, rich and decadent. This is the only chocolate cake recipe you'll ever need!
Author: Olivia Hoopes
Recipe type: Dessert
Cuisine: American
Serves: 74 oz
Ingredients
- 16 oz all-purpose flour
- 1 lb 4 oz granulated sugar
- 2 oz unsweetened cocoa powder
- 3.5 oz black cocoa powder
- 1½ tsp baking soda
- ¾ tsp baking powder
- 1½ tsp salt
- 4 eggs, large
- 12 oz buttermilk
- 12 oz warm water
- 4 oz vegetable oil
- 2 tsp real vanilla extract
Instructions
- Preheat oven to 350 degree Farenheit. Grease cake pans using pan spray and line the bottoms of each pan with a circle of parchment paper.
- In a large bowl, mix together flour, sugar, cocoa powders, baking soda, baking powder, and salt until combined.
- In a smaller bowl or liquid measuring cup, combine eggs, buttermilk. warm water, oil, and vanilla. Mix with a whisk to incorporate the eggs.
- Add the liquid ingredients to the dry ingredients all at once. Mix with a whisk just until combined.
- Divide the batter evenly among your cake pans. I prefer to weigh my batter. 8" rounds each get 18 oz batter for even 1" thick layers.
- Bake for 30-35 minutes in a 350 degree oven or until the center of the cake springs back when gently touched.
- Cool on wire racks for about 2 minutes or until you can handle the pan. Run a butter knife around the edge, between the cake and the pan. Invert the cake pan on a wire rack to release the cake from the pan. Lift the pan, leaving the cake on the wire rack. Turn the cake over, so it is sitting back on it's bottom. I like to leave the parchment paper on the cake as it's cooling, so it doesn't dry out. Loosely cover the warm cakes with a large plastic bread bag to retain even more moisture. Allow to cool until cakes are room temperature.
- Wrap in cling film and refrigerate. I like to decorate with a cold cake because they are much easier to handle.
- Fill and frost as desired. Enjoy!
Notes
This recipe makes 74 oz of batter, which is enough for 4 1-inch 8" round cake layers.
*I adjusted the recipe for my high altitude. If you are baking below 2500 ft sea level, you will need to increase the baking soda to 1 TB and the baking powder to 1½ tsp.
*I adjusted the recipe for my high altitude. If you are baking below 2500 ft sea level, you will need to increase the baking soda to 1 TB and the baking powder to 1½ tsp.
