Fudge Cake

Tablespoons of coffee bring out that real deep chocolate flavor in this fudge cake.

Posted in , Oct 24, 2014

Fudge Cake

For a chocoholic, this here’s heaven on earth. It’s just as rich as can be—like eating a big ol’ piece of fudge. This is another one I got from Nana’s notebook, probably passed around her Baptist church—maybe still being passed around today!


¾ cup (1 ½ sticks) unsalted butter, at room temperature, plus more for the pans 2 Tbsp. strong black coffee, cooled
1 ¾ c. firmly packed light brown sugar 2 c. all-purpose flour
2 large eggs ¾ c. unsweetened cocoa powder
1 ¼ c. well-shaken buttermilk 1 ¼ tsp. baking soda
1 tsp. pure vanilla extract ½ tsp. salt
1 tsp. pure almond extract  

½ c. (1 stick) unsalted butter or margarine, at room temperature 2 Tbsp. well-shaken buttermilk
1 (8-oz.) package cream cheese, at room temperature 1 tsp. pure vanilla extract chocolate ganache (see below)
¼ c. unsweetened cocoa powder 1 c. heavy cream
1 (1-lb.) box confectioner's sugar 1 c. semisweet chocolate chips


1.Using an electric mixer, beat together the butter, brown sugar, eggs, buttermilk, vanilla and almond extracts, and coffee. Add the flour, cocoa, baking soda, and salt and mix well until the ingredients are just incorporated.

2. Pour into the prepared pans and bake until a cake tester or toothpick inserted in the center of the cake comes out clean, 22 to 24 minutes.

3. Let cool in the pans for 15 minutes before turning out onto wire racks to cool completely.

1. Using an electric mixer, combine the butter, cream cheese, and cocoa on low speed. Add the confectioner’s sugar, gradually increase the speed to high, and mix until light and fluffy. Add the buttermilk and vanilla extract and mix until smooth.

2. Frost the tops of the 2 cakes, stack them, and then frost the sides with the remaining frosting.

Chocolate Ganache
1. Combine the heavy cream and chocolate chips in a medium microwave-safe bowl. Heat in the microwave on high for 30 seconds, whisk, and repeat until the chocolate is completely melted and the mixture is smooth, about 2 minutes total. Let cool until no longer hot but still pourable, 5 to 10 minutes.

2. Pour the ganache over the cake, letting it drip down the sides.

Makes one 9-inch layer cake

Blue Ribbon Tips

  • The better the chocolate, the better the cake. I’m all for sticking to a budget but some things I will pay extra for. If you use imitation chocolate, that’s what this cake is going to taste like. I find that the fake stuff has a waxy taste; believe me, I have been doing this long enough that I’ve tasted it all!
  • It’s not often that I say this, but this particular recipe can be doubled. Make two cakes at one time, freeze one for a quick fix, and eat the other one now.

Nutritional Information:  Calories: 610; Fat: 23g; Cholesterol: 80mg; Sodium: 340mg; Total Carbohydrates: 100g; Dietary Fiber: 4g; Sugars: 78g; Protein: 7g.

Try more of Francine's seasonal sweets and treats!

Read Francine's story!

Blue Ribbon Baking from a Redneck Kitchen book coverFrancine Bryson is the author of the cookbook, Blue Ribbon Baking from a Redneck Kitchen (Clarkson Potter; 2014).

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