Sandra Ina Garten Chocolate Fudge Cake Recipe is a rich American dessert made with buttermilk and hot coffee. The cocoa-heavy sponge layers use vegetable oil for a soft crumb and finish with a silky chocolate ganache.
The first time I made this, I was worried the batter was ruined because it looked like chocolate water. Now I always trust the thin consistency. That liquid state is exactly what gives the cake its moist, tight crumb once it sets in the oven. Do not add extra flour or you’ll lose the characteristic fudge texture that makes this recipe famous.
The hot coffee is doing more work than you’d think. Without it, the cocoa powder doesn’t fully dissolve and release its deep aromatic oils. It doesn’t make the sponge taste like espresso. Instead, the heat blooms the chocolate to make the flavour dark and intense.
Ina Garten Chocolate Fudge Cake Recipe Ingredients
For the Cake
- 225g (8oz) plain flour
- 400g (14oz) granulated sugar
- 75g (2 1/2oz) unsweetened cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp salt
- 250ml (9fl oz) buttermilk, at room temperature
- 125ml (4fl oz) vegetable oil
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 250ml (9fl oz) hot coffee
For the Chocolate Fudge Ganache
- 225g (8oz) semisweet or bittersweet chocolate, finely chopped
- 250ml (9fl oz) double cream
- 30g (1oz) unsalted butter
- 1 tsp pure vanilla extract
How To Make Ina Garten Chocolate Fudge Cake Recipe
- Preheat the oven: Set the temperature to 180°C (350°F/Gas Mark 4). Grease two 23cm (9-inch) round cake tins and line the bottoms with greaseproof paper.
- Mix dry ingredients: Whisk the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, and salt in a large bowl. Make sure there are no large clumps of cocoa left in the mixture.
- Combine wet ingredients: Whisk the buttermilk, vegetable oil, eggs, and vanilla extract in another bowl until the eggs are fully broken down.
- Blend wet and dry ingredients: Add the wet mixture to the dry ingredients and stir with a wooden spoon or whisk until just combined. Stop as soon as the flour disappears to avoid making the cake tough.
- Add hot coffee: Gradually pour in the hot coffee and mix by hand until the batter is smooth. Expect a very thin, watery batter at this stage.
- Bake the cake: Divide the batter between the two tins and bake for 30 to 35 minutes at 180°C (350°F/Gas Mark 4). Take them out when a skewer inserted into the centre comes out clean.
- Make the ganache: Heat the double cream in a small pan over the hob until it just begins to simmer. Pour it over the chopped chocolate and leave it alone for 2 minutes to melt.
- Stir until smooth: Mix in the butter and vanilla, stirring gently until the ganache looks glossy. Let it sit at room temperature to thicken into a spreadable consistency.
- Frost the cake: Place one layer on a plate and spread a thick layer of ganache over the top. Top with the second layer and cover the top and sides with the remaining chocolate mixture.
Recipe Tips
Use room temperature ingredients. Buttermilk and eggs mix into the fat more easily when they aren’t cold. This creates a stable emulsion that keeps the cake from sinking.
Bloom the cocoa properly. Make sure the coffee is steaming hot when you pour it into the batter. This specific heat level is necessary to dissolve the cocoa particles completely.
Prepare your tins well. Use greaseproof paper on the bottom and butter the sides thoroughly. This cake is very soft and will stick if the tins aren’t perfectly prepared.
Finely chop the chocolate. Large chunks won’t melt evenly when you pour the hot cream over them. Small, uniform pieces ensure the ganache stays smooth and free from lumps.
Wait for the ganache. Never frost the cake while the ganache is still warm and runny. Let it cool until it reaches the texture of soft butter so it stays on the cake.
Sift your dry ingredients. Cocoa powder often has hard lumps that whisking won’t break. Sifting it with the flour ensures an even distribution of the raising agents.
What To Serve With Chocolate Fudge Cake
Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. Fresh raspberries or strawberries add a sharp acidity that cuts through the dark chocolate.
A small glass of port or a hot espresso makes a great finish to the meal. You could also offer a jug of single cream for guests to pour over their slices.
How To Store Chocolate Fudge Cake
Fridge
Keep the cake in a sealed tin or under a cake dome in the fridge for up to 5 days. The ganache will firm up when cold, so the texture becomes more like a truffle.
Reheat
Warm individual slices in the microwave for 10 seconds if you want a softer, melty texture. Use a low power setting to avoid making the sponge rubbery.
Freeze
Wrap unfrosted layers tightly in clingfilm and aluminium foil for up to 2 months. Thaw them at room temperature before adding fresh ganache.
Ina Garten Chocolate Fudge Cake Recipe Nutrition Facts
Per serving (1 of 16):
- Calories: 420 kcal
- Protein: 5g
- Fat: 22g
- Carbohydrates: 50g
- Sugar: 30g
- Sodium: 300mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can use Dutch-processed cocoa in the Ina Garten Chocolate Fudge Cake Recipe as long as your bicarbonate of soda is fresh.
The batter is thin because of the high liquid content from the coffee and buttermilk, which creates the fudge-like texture.
You can use boiling water instead of coffee, though the chocolate flavour won’t be quite as intense.
Ina Garten Chocolate Fudge Cake Recipe
Description
A moist, dark chocolate sponge layers with a silky double cream ganache finish.
Ingredients
Instructions
- Preheat oven to 180°C (350°F/Gas Mark 4) and line two 23cm tins.
- Whisk the dry flour, sugar, cocoa, and leavening agents in a large bowl.
- Combine the buttermilk, oil, eggs, and vanilla in a separate jug.
- Mix wet and dry ingredients together before stirring in the hot coffee.
- Bake for 30 to 35 minutes until a skewer comes out clean.
- Melt chocolate into hot cream with butter and vanilla to make the ganache.
- Frost the cooled cakes with the thickened ganache once they reach room temperature.
