top of page
  • Blondee

Chocolate fudge Cake

Updated: Sep 12, 2021

I’m so excited about this cake!!! Who of you do not know a chocolate lover out there? There is always that one friend or family member that will forever be craving a chocolate. So this one is definitely for all the Chocolate lover’s out there! (Admittingly I’m also a big chocolate fan, especially at certain times of the month...😜 ) But the mix of chocolate and berries in this cake bring me to dream land. It’s utterly heavenly.

I’m adding coffee to this cake: Don’t freak out if you don’t like the taste of coffee. You actually can’t taste it in this cake!

Coffee simply enhances the flavor of chocolate. In this cake, it deepens that rich, chocolatey flavor.

If you are really opposed to using coffee, you can swap it out for water.

So Why not make birthday celebrations this year extra special with a cake that just oozes with chocolate, fudgy goodness? A true chocolate lover’s dream cake!!

OK!!! Let’s bake!

For the Chocolate Cake

  • 120g all purpose flour

  • 200g granulated sugar

  • 20g unsweetened cocoa powder

  • 5g/ 1 tsp baking soda

  • 2g baking powder

  • 2g salt

  • 1 large egg, room temperature

  • 1 large egg yolk, room temperature

  • 118 ml vegetable oil

  • 118 ml buttermilk

  • 118 ml hot coffee or water

  • 5 ml Vanilla extract

Chocolate Fudge Buttercream Frosting (optional)

  • 115g of cooking chocolate or 200g if you want to make extra chocolatey topping.

  • 113g unsalted butter, at room temperature

  • 15g heavy cream

  • 2 ml vanilla extract

  • 180g sifted icing sugar

  • ½  tablespoon 2g instant coffee granules + 2 teaspoons (10 ml) hot water, optional

  • Berries for decorating


  1. Preheat oven to 350º F (180º C). Line an 8 x 8 inch baking tin with parchment paper and set aside

  2. Prepare the Chocolate Cake: In a large bowl, add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until combined. Add to the bowl the egg, egg yolk, vegetable oil, buttermilk, and vanilla and whisk until thoroughly combined and no dry spots appear. Then add hot coffee. Whisk well until evenly combined. Pour batter into prepared baking pan and bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire cooling rack while you prepare the frosting

  3. Prepare the Frosting: Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water). Stir the chocolate until just melted and set aside half the melted chocolate mixture until cooled to room temperature. (Keep the other half if using warm in bowl for decorating)

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the heavy cream and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the icing sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

5. In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth. Spread immediately on the cooled cake, if using. Now if making it extra chocolatey pour on remaining melted chocolate and top with all your favourite berries.

It’s such a beautiful cake and perfect for any special occasion.

Enjoy recreating your very own chocolate lover’s dream cakes. Drop a comment or a photo On @blondeeliving I would love to see your creations.


  • Store frosted cake covered in the fridge for up to 5 days

  • Cake may be baked up to 3 days in advance. Once completely cooled after baking, wrap tightly in plastic wrap and store at room temperature or in the fridge. Unwrap and frost

635 views0 comments

Recent Posts

See All


bottom of page