Triple Chocolate Fudge Cake

$To make a rich and tasty Triple Chocolate Fudge Cake, you need the following ingredients: - 1 cup all-purpose flour - 1 cup granulated sugar - ½ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - 1 cup semi-sweet chocolate chips - 1 cup dark chocolate chunks - ¼ cup milk chocolate shavings (for garnish) Each item plays a key role in making the cake moist and fudgy. The flour gives structure. Sugar adds sweetness. Cocoa powder brings deep chocolate flavor. Baking powder and soda help the cake rise. Salt enhances all the flavors. Melted butter makes the cake rich. Eggs bind everything together and add moisture. Vanilla extract adds warmth. Buttermilk makes the cake tender and adds a slight tang. The semi-sweet chocolate chips and dark chocolate chunks make every bite a chocolate dream. Finally, the milk chocolate shavings on top are a sweet touch that looks beautiful. Using high-quality chocolate will make a big difference. Fresh ingredients also improve the taste. Always measure carefully for the best results. Enjoy the process; baking is a joy! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan or line it with parchment paper. - In a large bowl, whisk together: - 1 cup all-purpose flour - 1 cup granulated sugar - ½ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - Ensure the dry ingredients mix well for a smooth cake. - In another bowl, mix: - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - Blend these wet ingredients until smooth and creamy. - Pour the wet mixture into the dry ingredients. - Stir gently until just combined. It's okay if the batter has a few lumps. - Carefully fold in: - 1 cup semi-sweet chocolate chips - 1 cup dark chocolate chunks - Make sure the chocolate pieces spread evenly throughout the batter. - Transfer the batter to the prepared pan and smooth the top. - Bake in the preheated oven for 30-35 minutes. - Check for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. - Remove the cake from the oven and let it cool in the pan for about 10 minutes. - Carefully transfer the cake to a wire rack to cool completely. - Once cooled, sprinkle the top with ¼ cup milk chocolate shavings for decoration. - Serve slices on their own, or add whipped cream or ice cream for a special treat. How to check for doneness To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready. If it has wet batter, bake for a few more minutes. This helps you avoid an undercooked center. Ensuring even baking To ensure even baking, make sure your oven is preheated. Place the cake pan in the center of the oven. Use an oven thermometer if you have one. This keeps the heat steady and helps the cake rise evenly. Best practices for storing leftover cake Store leftover cake in an airtight container. You can also wrap it in plastic wrap. This keeps it fresh for several days. If you plan to keep it longer, consider freezing it. How to keep the cake moist To keep the cake moist, place a slice of bread in the container. The bread will absorb moisture, keeping the cake soft. You can also brush the cake with a little syrup before storage. Pairing with whipped cream or ice cream Serve slices with whipped cream or ice cream for a treat. The creaminess balances the rich chocolate. You can also sprinkle some chocolate shavings on top for extra flair. Ideal occasions for serving This cake is great for birthdays, parties, or any special event. Its rich flavor makes it a crowd-pleaser. You can also serve it at a cozy dinner with friends, making any night special. Pro Tips Use Room Temperature Ingredients: Allow your eggs and buttermilk to come to room temperature before mixing to help create a smoother batter and a more even bake. Don't Overmix the Batter: Mix until just combined to keep the cake light and fudgy. Overmixing can lead to a denser texture. Check for Doneness: Use a toothpick to check the center of the cake; it should come out clean or with a few moist crumbs, not wet batter. Storing the Cake: Keep any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. {{image_4}} You can change up the chocolate in this cake. Use white chocolate for a sweet twist. Melted white chocolate adds a creamy layer that pairs well with dark flavors. You can also mix in different types of chocolate. Try using milk chocolate chunks for a sweeter bite. Each chocolate type brings a unique taste, making your cake even more special. Want to take it up a notch? Add a splash of coffee or mint extract. Coffee boosts the chocolate flavor and adds depth. Just a teaspoon can make a big difference. If you prefer a minty kick, add mint extract. It pairs well with chocolate and gives a fresh vibe. You can also stir in nuts or fruit. Chopped walnuts or pecans add crunch. Ripe cherries or raspberries bring a fruity burst. These additions make each slice unique. You can adjust the cake size based on your needs. For round pans, follow the recipe as is. If you use square pans, bake for the same time. The shape does not change the taste. Want to make mini cakes or cupcakes? Just pour the batter into smaller cups. Bake for about 15-20 minutes. Check for doneness with a toothpick. This way, everyone can enjoy their own little cake! Can I use cocoa powder instead of chocolate? Yes, you can use cocoa powder. It adds a rich chocolate flavor. However, you will miss some of the texture and richness found in real chocolate. For the best taste, use both cocoa powder and chocolate. What substitutes can be used for buttermilk? You can make homemade buttermilk. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes. This will give you a similar tangy taste and acidity. Why is my cake too dense? A dense cake may be due to overmixing the batter. Mixing too much causes the gluten in the flour to develop. This results in a heavy texture. Always mix gently until just combined to keep it light and fluffy. How can I fix an overbaked cake? If your cake is overbaked, it might dry out. You can brush it with a simple syrup made of sugar and water. This adds moisture back into the cake. Cover it with frosting or whipped cream to help, too. How long does the cake last? Triple chocolate fudge cake lasts about three to four days at room temperature. Store it in an airtight container to keep it fresh. If you want to keep it longer, refrigerate it for about a week. Can I freeze this cake? Yes, you can freeze this cake. Wrap it tightly in plastic wrap, then place it in an airtight container. It can last for up to three months in the freezer. Thaw it in the fridge before serving for the best taste. Each slice of this Triple Chocolate Fudge Cake has about 350 calories. This number can change based on portion size and toppings. - Fat: Around 20 grams - Protein: About 5 grams - Carbohydrates: Roughly 40 grams This cake is rich in fat due to the butter and chocolate, making it a treat. The protein comes mainly from the eggs and buttermilk. The carbs mainly come from sugar and flour. - Gluten-free options: You can use a gluten-free flour blend instead of all-purpose flour. This will help make the cake gluten-free without losing taste. - Vegan alternatives for ingredients: Swap the eggs for flaxseed meal mixed with water. Use coconut oil instead of butter. Choose almond milk with vinegar for buttermilk. These changes will keep the cake delicious and vegan. In this blog post, we discussed the ingredients and steps to make a Triple Chocolate Fudge Cake. We covered baking tips, storage methods, and serving ideas to enhance your cake experience. Remember, using high-quality chocolate makes a big difference. Feel free to try different flavors or cake sizes to find your favorite. With the right techniques and a bit of creativity, you can bake the perfect cake every time. Enjoy your baking journey!$

A rich and decadent chocolate cake loaded with three types of chocolate for an indulgent dessert.

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
0.5 cup unsweetened cocoa powder
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
0.5 cup buttermilk
1 cup semi-sweet chocolate chips
1 cup dark chocolate chunks
0.25 cup milk chocolate shavings

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and lightly flouring it or opt for convenience by lining the bottom with parchment paper.
In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, blend together the melted unsalted butter, eggs, vanilla extract, and buttermilk until the mixture is smooth and creamy.
Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined, being mindful not to overmix.
Carefully fold in the semi-sweet chocolate chips and dark chocolate chunks.
Transfer the cake batter into the prepared pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 30-35 minutes.
After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
Once the cake has cooled, sprinkle the top generously with milk chocolate shavings.
Slice the cake into generous portions and serve on its own, or with whipped cream or ice cream.

Notes

For a homemade buttermilk, mix milk with lemon juice and let it sit for a few minutes.

Keyword cake, chocolate, dessert, fudge