Dark Chocolate Espresso Fudge Cake

Indulge in this decadent Dark Chocolate Espresso Fudge Cake, featuring rich chocolate layers infused with a hint of espresso, perfect for coffee and chocolate lovers alike.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 10

Ingredients

2 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

2 tbsp instant espresso powder

1 1/2 cups dark chocolate chips

1/2 cup heavy cream

1/2 cup unsalted butter

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.

2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla to dry ingredients and mix until smooth.

4. Dissolve espresso powder in boiling water and add to the batter, mixing until incorporated.

5. Divide batter evenly between prepared pans and bake for 30-35 minutes.

6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

7. For the fudge frosting, heat cream and butter over medium heat until just boiling.

8. Remove from heat and pour over dark chocolate chips, stirring until smooth.

9. Let frosting cool slightly before spreading between layers and over the top of the cake.

Storage

Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheating

To reheat, bring slices to room temperature and warm in a microwave for 15-20 seconds if desired.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.