Martha Stewart Chocolate Fudge Cake

This martha stewart chocolate fudge cake recipe is a rich and decadent chocolate layer cake, which is made with Valrhona cocoa powder and strong coffee. It’s a classic, foolproof recipe, perfect for celebrations and special occasions.

Martha Stewart Chocolate Fudge Cake Ingredients

Cake:

• 1 cup Valrhona cocoa powder, plus more for dusting
• 3/4 cup strong coffee, boiling
• 1 cup milk, room temperature
• 2 3/4 cups cake flour (not self-rising)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
• 2 1/2 cups sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs, room temperature

Ultimate Chocolate Frosting:

• 3 1/2 cups confectioners’ sugar
• 1 cup Valrhona cocoa powder
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup milk, room temperature
• 2 teaspoons pure vanilla extract

How To Make Martha Stewart Chocolate Fudge Cake

1. Prep the oven and pans: Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans, line with parchment, butter again, and dust with cocoa powder.
2. Bloom the cocoa: Sift cocoa powder into a bowl, whisk in boiling coffee and milk, and let cool.
3. Mix dry ingredients: Sift together cake flour, baking soda, and salt.
4. Cream butter and sugar: Mix butter until light and fluffy. Gradually add sugar and vanilla.
5. Add eggs: Add eggs one at a time, mixing well after each addition.
6. Add chocolate mixture: Pour in cooled cocoa mixture and mix until incorporated.
7. Finish batter: Stir in dry ingredients just until combined.
8. Bake cakes: Divide batter between pans and bake 20 minutes, rotate, then bake another 15 minutes until a tester comes out clean.
9. Cool cakes: Cool in pans 15 minutes, then turn out onto racks and cool completely.
10. Level layers: Trim tops with a serrated knife.
11. Make frosting: Sift sugar and cocoa powder, then stir in butter, milk, and vanilla until smooth.
12. Assemble cake: Frost bottom layer with 3/4 cup frosting, top with second layer, and frost the outside in swirling motions.

Recipe Tips

• Why bloom cocoa with coffee? It deepens and intensifies chocolate flavor.
• How to keep cake layers moist: Don’t overbake—check early.
• Can I use regular cocoa powder? High-quality cocoa gives best results.
• How to get smooth frosting: Ensure butter is fully softened before mixing.
• Best slicing tip: Use a warm knife and wipe between cuts.

What To Serve With Chocolate Fudge Cake

• Vanilla ice cream
• Fresh berries
• Hot coffee or espresso
• Cold milk

How To Store Chocolate Fudge Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unfrosted cake layers up to 2 months.

Chocolate Fudge Cake Nutrition Facts

• Calories: ~560
• Carbs: ~70g
• Protein: ~6g
• Fat: ~32g

Nutrition information is estimated and may vary.

FAQs

Can I make this cake ahead of time?
Yes, bake layers a day ahead and frost before serving.

Why is my frosting grainy?
Make sure sugar and cocoa are well sifted.

Can I bake this in 9-inch pans?
Yes, reduce baking time slightly.

Can I use espresso instead of coffee?
Yes, espresso works perfectly.

Try More Recipes:

• Martha Stewart Chocolate Date Cake
• Martha Stewart Chocolate Coffee Cake
• Martha Stewart Chocolate Chip Cookie Icebox Cake