Decadent Fudge Buttermilk Chocolate Cake
Indulge in the rich flavors of this Decadent Fudge Buttermilk Chocolate Cake, inspired by the beloved recipe from Canadian Living Holiday Baking 1995. This cake is not only perfect for the holiday season but also an excellent make-ahead dessert, as it grows fudgier with each passing day. Its versatility shines when made in various forms: bake it in a bundt pan for an elegant presentation, layer it for a stunning cake experience, or transform it into delightful cupcakes for sharing. The cake's shiny icing, made with corn syrup, creates a glossy glaze that perfectly complements the chocolatey richness of the cake, making it an instant favorite among chocolate lovers. It's a crowd-pleaser that is sure to impress at any gathering!
N/A
Servings
200
Calories
19
Ingredients
Ingredients
Instant coffee granules
2 tablespoons (Dissolved in boiling water)
Boiling water
1/2 cup (Used to dissolve coffee granules)
All-purpose flour
2 1/4 cups (Sifted)
Granulated sugar
2 cups (Measured)
Unsweetened cocoa powder
3/4 cup (Sifted)
Baking powder
1 1/2 teaspoons (Measured)
Baking soda
1 1/2 teaspoons (Measured)
Salt
1 teaspoon (Measured)
Buttermilk
1 3/4 cups (Measured)
Eggs
2 (Beaten)
Vegetable oil
1/4 cup (Measured)
Vanilla extract
2 teaspoons (Measured)
Chocolate icing
as needed (Recipe follows)
Unsweetened cocoa powder (for icing)
1/2 cup (Sifted)
Granulated sugar (for icing)
1/4 cup (Measured)
Cornstarch
4 teaspoons (Measured)
Buttermilk (for icing)
1/2 cup (Measured)
Corn syrup
1/4 cup (Measured)
Vanilla (for icing)
1/2 teaspoon (Measured)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 9 x 13-inch cake pan by greasing it generously and lining the bottom with waxed paper.
2
In a small bowl, dissolve the instant coffee granules in the boiling water. Set this espresso mixture aside to cool.
3
In a large mixing bowl, combine the all-purpose flour, granulated sugar, sifted cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
4
Add the buttermilk, beaten eggs, vegetable oil, vanilla extract, and cooled espresso mixture to the dry ingredients. Beat the mixture on medium speed with an electric mixer for about 2 minutes until smooth and creamy.
5
Pour the batter into the prepared cake pan, spreading it evenly.
6
Bake in the preheated oven for approximately 45 minutes, or until the cake's surface springs back when lightly touched.
7
Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes. After cooling, carefully remove it from the pan and place it on a cooling rack to cool completely.
8
While the cake cools, prepare the chocolate icing. In a heavy saucepan, combine the sifted cocoa powder, granulated sugar, and cornstarch. Gradually whisk in buttermilk and corn syrup until the mixture is smooth.
9
Place the saucepan over medium heat, whisking constantly until the mixture comes to a simmer. Allow it to simmer for 2 minutes, then remove from heat and stir in the vanilla extract.
10
Let the icing cool for approximately 45 minutes, stirring occasionally until it thickens to your desired consistency.
11
Once the cake is completely cooled, spread the chocolate icing generously over the top, allowing it to drip down the sides if desired.
Nutrition Information
7.5g
Fat
30g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
This recipe is for Decadent Fudge Buttermilk Chocolate Cake.
What inspired this chocolate cake recipe?
This recipe was inspired by the Canadian Living Holiday Baking 1995 collection.
Can I make this cake in advance?
Yes, it is an excellent make-ahead dessert because it actually grows fudgier with each passing day.
What are the different ways I can bake this cake?
You can bake this cake in a 9 x 13-inch pan, a bundt pan, as a layer cake, or as cupcakes.
What makes the chocolate icing so shiny?
The use of corn syrup in the icing creates a glossy, shiny glaze.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking pan?
Grease a 9 x 13-inch cake pan generously and line the bottom with waxed paper.
How do I prepare the coffee for the batter?
Dissolve 2 tablespoons of instant coffee granules in 1/2 cup of boiling water and let it cool.
What dry ingredients are needed for the cake?
The dry ingredients include all-purpose flour, granulated sugar, sifted cocoa powder, baking powder, baking soda, and salt.
How long should I beat the cake batter?
Beat the mixture on medium speed with an electric mixer for about 2 minutes until it is smooth and creamy.
What is the baking time for the 9 x 13-inch cake?
The cake should bake for approximately 45 minutes.
How do I know when the cake is done?
The cake is done when the surface springs back when lightly touched.
How long should the cake cool in the pan?
Let the cake cool in the pan for about 20 minutes before removing it.
What ingredients are in the chocolate icing?
The icing contains sifted cocoa powder, granulated sugar, cornstarch, buttermilk, corn syrup, and vanilla extract.
How do I cook the chocolate icing?
Whisk the ingredients in a saucepan over medium heat until simmering, then simmer for 2 minutes.
When should I add the vanilla to the icing?
The vanilla extract should be stirred in after the icing is removed from the heat.
How long does the icing need to cool before spreading?
Allow the icing to cool for approximately 45 minutes, stirring occasionally, until it thickens.
What is the calorie count per serving?
Each serving contains 200 calories.
How much fat is in one serving?
There is 7.5g of fat per serving.
What is the carbohydrate content?
Each serving contains 30g of carbohydrates.
How much protein does the cake have?
The cake provides 2.5g of protein per serving.
Does this recipe use butter or oil?
This recipe uses 1/4 cup of vegetable oil.
How much buttermilk is used in the cake batter?
The batter requires 1 3/4 cups of buttermilk.
What type of cocoa powder should be used?
The recipe calls for unsweetened cocoa powder, which should be sifted.
How many eggs are required?
The recipe requires 2 eggs, which should be beaten.
What is the purpose of the cornstarch in the icing?
Cornstarch is used as a thickening agent for the chocolate icing.
Does the icing contain buttermilk?
Yes, the icing recipe uses 1/2 cup of buttermilk.
What kind of sugar is used in the icing?
The icing uses 1/4 cup of granulated sugar.
Is this cake suitable for the holiday season?
Yes, it is described as a perfect holiday season dessert and a crowd-pleaser for any gathering.
How much vanilla extract is used in the cake batter?
The cake batter requires 2 teaspoons of vanilla extract.