Moist Fudge Cake
A moist, rich fudge cake with deep chocolate flavor, perfect for chocolate lovers and celebrations, featuring a tender crumb and luscious icing for indulgent moments.
Ingredients
Instructions
- Mix sugar, flour, and salt in a mixing bowl.
- In a saucepan, heat to boiling the butter, cocoa, and water.
- Add buttermilk to the mixture, then add all ingredients from the bowl.
- Mix well and pour into a greased and floured sheet cake pan.
- Bake at 400°F for 30 minutes.
- Put icing on the cake while hot, right out of the oven.
Tips & Substitutions
For a richer chocolate flavor, consider adding a pinch of espresso powder to the dry ingredients. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar. To ensure the cake remains moist, be careful not to overbake it; check for doneness a few minutes early. If you like, top with a simple chocolate ganache for an extra indulgent finish.
Serving Suggestions
Serve the Moist Fudge Cake warm, drizzled with chocolate icing, or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or a glass of milk. For a festive touch, consider serving it alongside Almost Candy Bars (Easy 7 Layer Cookies) for a sweet treat spread at gatherings.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. The cake can be stored at room temperature for up to 3 days or refrigerated for about a week. To reheat, warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Moist Fudge Cake contains roughly 703 calories, with 19g protein, 125g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (53% of the Daily Value), vitamin C (49% of the Daily Value), and iron (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 847mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour, but you'll need to add a leavening agent. For each cup of flour, add 1 1/2 teaspoons of baking powder and a pinch of salt to mimic self-rising flour.
What kind of icing works best for this cake?
A simple chocolate ganache or a classic buttercream frosting complements this cake wonderfully. You can also use a powdered sugar glaze for a lighter touch. Icing the cake while it's still warm helps it soak in the flavors beautifully.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it wrapped at room temperature. If you prefer to frost it later, wait until it's completely cooled before adding icing to ensure it sets properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).