30-Minute Chocolate Fudge Cake-for the cake – MarraTrips

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This Chocolate Fudge Cake is a rich and indulgent dessert that comes together quickly, making it perfect for a last-minute treat or a spontaneous craving for chocolate.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 sticks butter
  • 1 cup water
  • 5 tablespoons cocoa powder
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

For the Fudge Icing:

  • 1 stick butter
  • 4 tablespoons milk
  • 4 tablespoons cocoa powder
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional)

Instructions

For the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
  2. Mix Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour and 2 cups sugar.
  3. Cook Cocoa Mixture: In a medium saucepan, combine 2 sticks butter, 1 cup water, and 5 tablespoons cocoa powder. Cook over medium heat until the mixture comes to a boil. Pour this mixture over the flour and sugar, and mix well.
  4. Add Remaining Ingredients: Add 2 eggs, ½ cup buttermilk, 1 teaspoon baking soda, and 1 teaspoon vanilla extract to the mixture. Stir until combined.
  5. Bake: Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

For the Fudge Icing:

  1. Cook Icing Ingredients: In a medium saucepan, combine 1 stick butter, 4 tablespoons milk, and 4 tablespoons cocoa powder. Bring the mixture to a boil, then remove from heat.
  2. Add Sugar and Vanilla: Stir in 1 (16-ounce) box powdered sugar and 1 teaspoon vanilla extract. Mix until the sugar is fully incorporated and the icing is smooth.
  3. Add Pecans: Stir in 1 cup chopped pecans (if using).
  4. Frost the Cake: Pour the warm fudge icing over the hot cake right after it comes out of the oven. Spread evenly.

Tips

  • Serve Warm: The cake and frosting are best enjoyed warm, but they can be served at room temperature as well.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Frequently Asked Questions (FAQ)

1. Can I use a different type of nut?

Yes, you can substitute the pecans with walnuts or omit them altogether if preferred.

2. What if I don’t have buttermilk?

You can use milk with a tablespoon of lemon juice or vinegar as a substitute for buttermilk.

3. Can I make this cake ahead of time?

Yes, you can make the cake a day in advance and store it in an airtight container. Frost just before serving for the best results.

Enjoy your rich and decadent Chocolate Fudge Cake, perfect for any chocolate lover!

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