Double Chocolate Fudge Cake

Ingredients

• 1.75 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 whole large eggs
• 1 cup whole milk
• ½ cup hot brewed coffee
• ½ cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• ¾ cup unsalted butter
• ½ cup unsweetened cocoa powder
• 3 cups powdered sugar
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract
• 2 ounces dark chocolate shavings

Instructions

1. 1

   Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper — this prevents sticking and ensures you can turn the cakes out cleanly.

2. 2

   In a large mixing bowl, whisk together 1.75 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda, 0.5 teaspoon baking powder, and 0.5 teaspoon kosher salt. Whisking these dry ingredients together distributes the leavening agents evenly so your cake rises uniformly.

3. 3

   Create a well in the center of your dry ingredients. Crack 2 large eggs directly into the well, pour in 1 cup whole milk, 0.5 cup hot brewed coffee, 0.5 cup extra-virgin olive oil, and 1 teaspoon vanilla extract.

4. 4

   Using an electric mixer on medium speed, beat the wet and dry ingredients together for about 2 minutes until the batter is smooth and no lumps of flour remain. You should see a glossy, pourable batter — this indicates proper mixing without overbeating, which would make the cake tough.

5. 5

   Divide the batter evenly between the two prepared pans, pouring slowly and smoothing the tops with an offset spatula or the back of a spoon so they bake evenly.

6. 6

   Place both pans on the middle oven rack and bake for 30–35 minutes. The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it — you want fudgy, not dry. The tops should spring back lightly when you press them with a fingertip.

7. 7

   Remove the pans from the oven and let the cakes cool in their pans for 10 minutes — this allows them to set just enough to handle without falling apart. Then turn each cake out onto a wire cooling rack, peel off the parchment, and let them cool completely, about 30 minutes, before frosting.

8. 8

   While the cakes cool, make the frosting. Cut 0.75 cup unsalted butter into 12 pieces and place them in a large mixing bowl. Sift 0.5 cup unsweetened cocoa powder through a fine-mesh strainer over the butter to remove lumps, which would create a grainy texture.

9. 9

   Using an electric mixer on medium speed, beat the butter and cocoa powder together for about 1 minute until well combined and fluffy.

10. 10

    Reduce the mixer to low speed and gradually add 3 cups powdered sugar in three additions, mixing until each addition is fully incorporated before adding the next. This prevents a cloud of sugar from flying around your kitchen.

11. 11

    Pour in 3 tablespoons whole milk and 1 teaspoon vanilla extract. Increase the mixer to medium speed and beat for 2–3 minutes until the frosting is light, fluffy, and spreadable. If it seems too thick, add 1 tablespoon of milk at a time. If too thin, add more powdered sugar, 1 tablespoon at a time.

12. 12

    Place the first cooled cake layer on a cake stand or serving plate. Using an offset spatula or the back of a spoon, spread about 0.75 cup of frosting over the top in an even layer.

13. 13

    Carefully place the second cake layer on top, pressing down very gently so it sits level. Spread the remaining frosting over the top and sides of the cake, using long, smooth strokes with your offset spatula for a clean finish.

14. 14

    Using a vegetable peeler or a sharp knife, shave 2 ounces of dark chocolate into thin curls and sprinkle them over the top of the cake for garnish. Slice with a hot, wet knife (wipe it clean between cuts) to keep the frosting from dragging, and serve at room temperature for the best flavor.

Tools you’ll need

• two 9-inch round cake pans
• parchment paper
• large mixing bowl
• whisk
• electric mixer
• offset spatula
• toothpick
• wire cooling racks
• fine-mesh strainer
• cake stand or serving plate
• sharp knife
• vegetable peeler

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