Total Time
1 hour 45 minutes plus cooling
This ultrarich chocolate fudge cake recipe is just the right level of fudgy. The trick to its airy but toothsome texture? A portion of almond meal, which also highlights the nutty notes of the chocolate and brings in extra richness, keeping the crumb moist for days. (If you’re baking for someone with a nut allergy, try our Brooklyn Blackout Cake instead.) Perhaps this should go without saying, but when intense chocolate flavor is the point, using good-quality unsweetened cocoa powder and chocolate is crucial. For both the cake and buttercream, opt for a bar or wafers of bittersweet chocolate from companies like Scharffen Berger or Guittard over run-of-the-mill semisweet chocolate chips.
Beating the butter, sugar, and eggs thoroughly ensures the crumb of this fudgy chocolate cake has some lightness. A stand mixer makes things easier, but an electric handheld one will also work—though you may need an extra set of hands to help alternate adding dry and wet ingredients when mixing the cake batter. BA reader Dhanya Samuel, who submitted this recipe to our 2016 Readers’ Choice Week contest, baked her cake in two different sized heart-shaped baking pans, but we opted for round cake pans to keep things simple. Use what you like.
Looking for more chocolate desserts? Try a Black Forest layer cake, a dark chocolate ganache tart (cue the heavy cream), gluten-free brownies with tahini, an easy chocolate mousse, and more in our round-up.
Ingredients
Makes one 9″ two-layer cake (12–16 servings)
Cake
¾
cup (1½ sticks) plus 2 Tbsp. unsalted butter, room temperature, plus more for pan
2
cups (250 g) all-purpose flour, plus more for pan
6
oz. bittersweet chocolate (at least 70% cacao), chopped
1¾
cups buttermilk, room temperature
2
tsp. vanilla paste or vanilla extract
½
tsp. almond extract
1
cup (84 g) almond meal
½
cup (42 g) Dutch-process cocoa powder
2
tsp. baking powder
¼
tsp. baking soda
1½
tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt
1¾
cups (packed; 368 g) light brown sugar
2
large eggs, room temperature
Frosting and Assembly
5
oz. bittersweet chocolate (at least 70% cacao), chopped
1
tsp. vanilla paste or vanilla extract
¼
tsp. almond extract
2¼
cups (255 g) powdered sugar
1¼
cups (2½ sticks) unsalted butter, room temperature
½
tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
Special Equipment
Two 9″-diameter cake pans
Preparation
Cake
Step 1
Place rack in center of oven; preheat oven to 350˚. Butter pans and line bottoms with parchment paper. Butter parchment, then dust with all-purpose flour, tapping out excess.
Step 2
Heat 6 oz. bittersweet chocolate, chopped, in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted. Let cool, then whisk in 1¾ cups buttermilk, room temperature, 2 tsp. vanilla paste or vanilla extract, and ½ tsp. almond extract.
Step 3
Meanwhile, whisk 2 cups (250 g) all-purpose flour, 1 cup (84 g) almond meal, ½ cup (42 g) Dutch-process cocoa powder, 2 tsp. baking powder, ¼ tsp. baking soda, and 1½ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt in a large mixing bowl until no lumps remain.
Step 4
Using an electric mixer on medium-high speed, beat ¾ cup (1½ sticks) plus 2 Tbsp. unsalted butter, room temperature, and 1¾ cups (packed; 368 g) light brown sugar in another large bowl until light and fluffy, 3–4 minutes. Add 2 large eggs, room temperature, one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Continue beating until mixture is almost doubled in volume and very light, airy, and pale yellow, 5–6 minutes—it’s important that no lumps remain.
Step 5
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with melted chocolate mixture in 2 additions, beginning and ending with dry ingredients.
Step 6
Divide cake batter evenly between prepared pans; smooth tops. Bake cake until top is firm to the touch and a toothpick or cake tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cake cool 10 minutes before turning out onto rack. Let cool completely.
Frosting and Assembly
Step 7
Heat 5 oz. bittersweet chocolate, chopped in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted. Let cool, then whisk in 1 tsp. vanilla paste or vanilla extract and ¼ tsp. almond extract.
Step 8
Using an electric mixer on medium-high speed, beat 2¼ cups (255 g) powdered sugar, 1¼ cups (2½ sticks) unsalted butter, room temperature, and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Scrape down sides of bowl, then gradually beat in melted chocolate mixture until frosting is smooth and shiny and no lumps remain, about 2 minutes. Cover and chill until slightly firmed up, about 30 minutes (if frosting becomes too firm, leave it at room temperature until spreadable).
Step 9
Place 1 cake layer on a cake stand or large plate. Spread ⅔ cup chocolate fudge frosting on cake and smooth to edges with an offset spatula or the back of a spoon. Place second cake layer on top. Spread remaining frosting over top and sides of cake.
Do Ahead: Cake (without frosting) can be baked 1 day ahead. Store tightly covered in plastic wrap at room temperature. Cake can be assembled 1 day ahead. Cover and store at room temperature.
Editor’s note: This chocolate fudge cake recipe was first printed online in March 2016. Head this way for more of our best chocolate cake recipes →
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