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Chocolate Fudge Cake
This ultrarich, supremely fudgy chocolate cake recipe has a moist crumb with an airy but toothsome texture, thanks to a portion of almond flour in the batter.
👥 9 Servings⏳ Prep: 45 min👤 Dhanya Samuel📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
- ●bowl
- ●whisk
- ●mixing bowl
- ●spatula
📝 Preparation Steps
1
Cake
2
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.
3
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.
(250 g) all-purpose flour, plus more for pan2 cups. bittersweet chocolate (at least 70% cacao), chopped5 oz(84 g) almond meal1 cup¾ cup (1½ sticks) plus 2 Tbsp. unsalted butter, room temperature, plus more for pan¾ cups buttermilk, room temperature1¾ cups (packed; 368 g) light brown sugar1. vanilla paste or vanilla extract1 tsp
4
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.
(250 g) all-purpose flour, plus more for pan2 cups(84 g) almond meal1 cup. baking powder2 tsp½ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt1
5
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.
¾ cup (1½ sticks) plus 2 Tbsp. unsalted butter, room temperature, plus more for pan(250 g) all-purpose flour, plus more for pan2 cups¾ cups buttermilk, room temperature1(84 g) almond meal1 cup¾ cups (packed; 368 g) light brown sugar1large eggs, room temperature2
6
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.
7
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.
8
Frosting and Assembly
9
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.
(250 g) all-purpose flour, plus more for pan2 cups. bittersweet chocolate (at least 70% cacao), chopped5 oz(84 g) almond meal1 cup. vanilla paste or vanilla extract1 tsp
10
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).
(250 g) all-purpose flour, plus more for pan2 cups(84 g) almond meal1 cup¼ cups (255 g) powdered sugar2¼ cups (2½ sticks) unsalted butter, room temperature1
11
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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