Description
This midnight fudge cake is rich, moist, and deeply chocolatey, topped with a glossy fudge glaze that makes every bite unforgettable. Perfect for birthdays, holidays, or when you’re craving indulgence.
Ingredients
For the Cake:
1 ¾ cups (220 g) all-purpose flour
¾ cup (65 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
½ cup (120 ml) vegetable oil
1 cup (240 ml) buttermilk
2 tsp vanilla extract
1 cup (240 ml) hot brewed coffee (or hot water)
For the Fudge Glaze:
½ cup (115 g) unsalted butter
8 oz (225 g) semi-sweet chocolate, chopped
½ cup (120 ml) heavy cream
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, oil, buttermilk, and vanilla. Slowly combine with dry ingredients.
4. Stir in hot coffee. Batter will be thin — that’s normal.
5. Divide batter evenly between pans. Bake 28–32 minutes, or until a toothpick comes out clean.
6. Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
7. Make the glaze: Melt butter, chocolate, cream, and salt over low heat, stirring until smooth.
8. Assemble: Place one cake layer on a stand, spread a thin layer of glaze, then top with the second layer.
9. Pour warm fudge glaze over cake, letting it drip naturally. Garnish with chocolate curls or berries if desired.
Notes
Use hot coffee to intensify the chocolate flavor, or substitute hot water.
Store covered at room temperature up to 2 days, or refrigerate for 5 days.
Freeze slices individually for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes