Chocolate Espresso Fudge Cake
Indulge your chocolate cravings with this decadent Chocolate Espresso Fudge Cake, a show-stopping dessert perfect for any celebration or special occasion. This rich and moist cake combines the bold flavors of unsweetened cocoa and freshly brewed espresso, creating an irresistibly deep chocolate profile that’s perfectly balanced by the lush sweetness of a homemade fudge frosting. The secret to its velvety texture lies in the unexpected addition of coffee, enhancing the cocoa’s depth while keeping the layers tender and flavorful. Topped with a glossy, thick frosting made from melted dark chocolate, sweetened condensed milk, and a hint of vanilla, this layer cake is the ultimate treat for chocoholics. Whether served as a stunning holiday dessert or a midweek indulgence, this 12-serving masterpiece promises to satisfy every slice. Perfect keywords: chocolate fudge cake, espresso chocolate cake, rich chocolate dessert, homemade fudge frosting, moist chocolate layer cake recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Hot brewed espresso
- 1 cup Dark chocolate chips
- 0.75 cup Unsalted butter
- 1 can Sweetened condensed milk
- 1.5 cups Confectioners' sugar
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth.
Slowly pour in the hot brewed espresso and mix until the batter is well incorporated. The batter will be thin, which is normal for this recipe.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
For the fudge frosting, melt the dark chocolate chips and unsalted butter together in a heatproof bowl over a pot of simmering water (double-boiler method). Stir until smooth.
Remove from heat and mix in the sweetened condensed milk until silky and glossy.
Gradually sift in the confectioners' sugar, stirring until the frosting is thick and spreadable.
Once the cakes are fully cooled, place one layer on a serving plate and spread a thick layer of fudge frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining fudge frosting.
Decorate as desired and allow the cake to set for 15-20 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
7396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.9 g | 420% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 68.8 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 1149.7 g | 418% | |
| Dietary Fiber | 85.2 g | 304% | |
| Total Sugars | 866.2 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1919 mg | 148% | |
| Iron | 55.5 mg | 308% | |
| Potassium | 6480 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
