Can I just say…. OMG. This 30-Minute Chocolate Fudge Cake is easily one of the best, if not THE best chocolate cakes I have ever made.
Not only is it easy to make, but the results are also absolutely phenomenal. I brought this cake to dinner at a friend’s house and “cake bombed” (left the leftovers with her so I wouldn’t eat ’em all!) her. She and her husband couldn’t stay out of this cake!
Try it once and I know this cake will be making many reappearances at your dessert table.
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Chocolate cake in 30 minutes. Not only quick but also very easy and delicious!
- 2 cups all-purpose flour
- 2 cups sugar
- 2 sticks butter
- 1 cup water
- 5 Tablespoons cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 stick butter
- 4 Tablespoons milk
- 4 Tablespoons cocoa powder
- 1 16-ounce box powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
- Mix the flour and sugar in a large bowl.
- In a medium saucepan, combine the butter, water, and cocoa over medium heat. Bring the mixture to a boil and pour over the flour/sugar mixture. Mix well. Add the eggs, buttermilk, baking soda, and vanilla.
- Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.
- In a medium saucepan, combine the butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add the powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth.
- Stir in the vanilla and pecans and then pour over the hot cake.
This cake doesn't work with a bundt or other "take out of the pan" cake. You aren't supposed to take it out of the pan at all. That is why there seems to be too much sauce. So make it in a 13X9 pan and leave it in the pan. It tastes much better after it sets for a day for flavors to mix, if you can wait that long.
Enjoy!
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