The Ultimate Gooey Chocolate Fudge Cake

Preheat oven to 175°C (350°F). Grease and line a 6x6-inch square baking pan (8x8 works, but the cake will be thinner).

In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add buttermilk, oil, egg, and vanilla. Whisk until combined. Stir in hot coffee, whisk until smooth. The batter will be runny, this is normal.

Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

While the cake bakes, heat milk, cream, cocoa powder, and sugar in a small saucepan over medium heat.

Whisk until combined, bring to a gentle simmer, then remove from heat. Add chopped chocolate and stir until melted and smooth.

Once baked, let the cake cool for 7–10 minutes. Use a skewer to poke holes all over the top. Pour the chocolate sauce over the warm cake. Cover and chill for 15 minutes.

Place chopped dark chocolate in a heatproof bowl. Heat cream in a small saucepan until just boiling, then pour over chocolate.

Cover and let sit for 2–3 minutes. Then stir until smooth and glossy.

Chill for 15 minutes or until thickened to spreading consistency.

Spread ganache over the chilled cake. Optionally sprinkle flaky sea salt on top. Slice and serve directly from the pan.

Equipment Needed

Spice Level:

Dietary