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Ina Garten Chocolate Fudge Cake

Irresistibly Moist Ina Garten Chocolate Fudge Cake Recipe

Experience the rich delight of Ina Garten Chocolate Fudge Cake, a moist dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour For gluten-free, substitute with a gluten-free flour blend.
  • 2 cups sugar Can use a mix of white and brown sugar for a richer taste.
  • ¾ cup unsweetened cocoa powder Dutch-processed cocoa can be used but ensure baking powder is fresh.
  • 1½ teaspoons baking soda Do not substitute with baking powder.
  • 1½ teaspoons baking powder Ensure it is fresh for best results.
  • 1 teaspoon salt Essential for taste.
  • 1 cup buttermilk Milk with a splash of vinegar or lemon juice can be used.
  • ½ cup vegetable oil Can use melted butter for a richer flavor.
  • 3 large eggs Ensure they are at room temperature for better incorporation.
  • 2 teaspoons pure vanilla extract Use pure vanilla for best flavor.
  • 1 cup hot coffee Do not skip; it blooms the cocoa.
For the Ganache
  • 8 ounces semisweet or bittersweet chocolate Use a good quality chocolate for best results.
  • 1 cup heavy cream Substitute with coconut cream for a non-dairy version.
  • 2 tablespoons unsalted butter Use for better control over saltiness.
  • vanilla extract (for ganache) Optional but recommended.

Equipment

  • Mixing Bowls
  • Whisk
  • 9-inch round cake pans
  • Oven
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with non-stick spray or butter and dust with cocoa powder.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Gradually stir in the hot coffee into the batter until smooth.
  6. Divide the batter between the prepared cake pans and bake for 30 to 35 minutes until a toothpick comes out clean.
  7. Heat the heavy cream in a saucepan until simmering, then pour over the chopped chocolate and butter, stirring until smooth.
  8. Allow the cakes to cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  9. Once cool, place one cake layer on a serving plate and pour half of the ganache over it. Repeat with the second layer.
  10. Optional: Refrigerate the frosted cake for about 30 minutes to let the ganache set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better blending. Do not skip the coffee for enhanced flavor. Monitor baking time carefully to avoid a dry cake.

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