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- 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) To create the best Triple Chocolate Fudge Cake, gather your ingredients first. This cake needs three types of chocolate to reach its full delight. I use semi-sweet chocolate chips, dark chocolate chunks, and milk chocolate shavings for the top. You want to use high-quality chocolate whenever you can. This choice makes a big difference in taste. The other ingredients are pretty standard. You need all-purpose flour, granulated sugar, and unsweetened cocoa powder. Baking powder, baking soda, and salt help the cake rise and balance flavors. Melt the unsalted butter for a rich texture. You will also need two large eggs and vanilla extract for flavor. Buttermilk adds moisture and a slight tang. These ingredients work together to create a rich, chocolatey dessert. Each bite is a treat for chocolate lovers. Enjoy gathering these items; they are key to your cake's success! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the ideal temperature for baking our cake. While the oven heats, prepare your cake pan. Grease and flour a 9-inch round cake pan. You can also line it with parchment paper for easier removal. In a large bowl, add the following dry 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 Whisk these together until they blend well. This step is key for even flavor and texture. In another bowl, mix the wet ingredients. Add: - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk Stir this mixture until it is smooth. This helps to create a rich, moist cake. Now, it’s time to combine the wet and dry ingredients. Pour the wet mix into the bowl with the dry mix. Stir until just combined. It's okay if some lumps remain; overmixing can make the cake tough. Next, fold in the chocolate. Add: - 1 cup semi-sweet chocolate chips - 1 cup dark chocolate chunks Gently mix until the chocolate is evenly spread throughout the batter. This will give your cake rich pockets of chocolate. Pour the batter into your prepared cake pan. Spread it evenly with a spatula. Bake in the preheated oven for 30-35 minutes. Check the cake by inserting a toothpick in the center. It should come out clean or with a few crumbs. After baking, remove the cake from the oven. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, sprinkle the top with ¼ cup milk chocolate shavings for a lovely finish. You can serve it plain or with whipped cream or ice cream for a special treat. To get the best texture from your cake, follow these tips: - Use room temperature eggs and buttermilk. This helps them mix better. - Don't overmix the batter. Mix until just combined for a light cake. - Fold in chocolate chips gently. This keeps them from sinking. Avoid these common mistakes for a perfect cake: - Forgetting to preheat your oven can lead to uneven baking. - Skipping the greasing step can cause sticking. Always grease your pan! - Using too much flour can make the cake dry. Measure carefully! Having the right tools makes baking easier: - A good mixing bowl helps you combine ingredients well. - Use a whisk for dry ingredients and a spatula for wet. - An oven thermometer ensures the right temperature for baking. - A toothpick is great for checking if your cake is done. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter and better rise. Don’t Overmix the Batter: Mix until just combined to keep the cake tender. Overmixing can lead to a tough texture. Check for Doneness: Start checking the cake a few minutes before the timer goes off. It’s done when a toothpick comes out clean or with a few moist crumbs. Customize Your Chocolate: Feel free to swap the types of chocolate chips or chunks based on your preference, such as using white chocolate or flavored chocolates. {{image_2}} You can make a vegan version of this cake. Replace the eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use plant-based butter in place of unsalted butter. For the buttermilk, mix almond milk with lemon juice. This cake stays rich and moist while being dairy-free. To make a gluten-free cake, swap all-purpose flour with a gluten-free flour blend. Make sure it has a good binding agent, like xanthan gum. You can also use almond flour for a nutty flavor. Follow the rest of the recipe as usual. This cake will still have that amazing fudge texture. You can boost the flavor with a few simple tweaks. Add a teaspoon of espresso powder to the dry mix. This will deepen the chocolate flavor. Consider folding in a handful of walnuts or pecans for crunch. You could also sprinkle some sea salt on top before baking. This adds a nice contrast to the sweetness of the cake. To keep your cake fresh, wrap it well. Use plastic wrap or foil to cover it. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it. Place it in an airtight container for best results. This keeps it moist and tasty. You can freeze leftover cake for later. First, let it cool completely. Then, slice it into pieces. Wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag or container. They will stay good for about three months. When you’re ready to eat it, just thaw it in the fridge overnight. To enjoy your cake warm, preheat the oven to 350°F (175°C). Unwrap the cake and place it on a baking sheet. Heat it for about 10 to 15 minutes. You can also use a microwave. Heat a slice for about 20 to 30 seconds. Enjoy the rich flavors of your cake just like fresh! Triple chocolate fudge cake stays fresh for about 3 to 4 days. Store it in an airtight container. If kept in the fridge, it can last up to a week. Just make sure to cover it well to keep it moist. Yes! You can swap semi-sweet chocolate chips for milk chocolate or dark chocolate. Each type will give the cake a different taste. Mixing different chocolates can create a unique flavor profile. Feel free to experiment! You can easily make buttermilk at home. Just mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 to 10 minutes. This will mimic buttermilk’s tangy flavor and help your cake rise. Absolutely! You can bake the cake a day or two ahead of time. Just let it cool completely before wrapping it. Store it in the fridge or at room temperature. This makes it easy for parties or special events! This cake pairs well with many things. A scoop of vanilla ice cream adds creaminess. Whipped cream can make it extra special. Fresh berries or a drizzle of chocolate sauce also work great. Enjoy experimenting with your favorite toppings! This blog post guided you through making a delicious Triple Chocolate Fudge Cake. We covered ingredients, step-by-step baking instructions, and tips for the best results. You learned about variations to suit dietary needs and proper storage methods. When you bake this cake, remember to enjoy the process. Each step builds flavor and texture. Have fun exploring the variations and sharing your creation with others. Happy baking!

Triple Chocolate Fudge Cake

A rich and decadent chocolate cake with three types of chocolate for the ultimate indulgence.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 400 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
 

  • 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 mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk together until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; some lumps are okay.
  • Fold in the semi-sweet chocolate chips and dark chocolate chunks until evenly distributed throughout the batter.
  • Pour the cake batter into the prepared cake pan and spread it evenly.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  • Once baked, remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • For serving, once cooled, sprinkle the top of the cake with milk chocolate shavings for a decorative touch.
  • Slice and serve as is, or with a dollop of whipped cream or ice cream on the side for an extra indulgent treat.

Notes

For a richer flavor, serve with whipped cream or ice cream.
Keyword cake, chocolate, fudge