Chocolate Fudge Cake – Toba Garrett


  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups (285 g) granulated sugar
  • 3/4 cup (170 g) dark brown sugar, packed
  • 1 cup (110 g) Dutch processed cocoa powder
  • 2 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 2 1/4 cups (18 fl oz or 540 ml) buttermilk
  • 1 cup (230 g) unsalted butter, room temperature
  • 2 large eggs
  • 1 1/2 tsp pure vanilla extract
  • 6 oz (168 g) melted semisweet fine quality chocolate


1. Heat oven to 350掳F (175掳C). Butter and parchment line two 8×2-inch (20×5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: two 8-inch (20-cm) cakes
Recipe by Toba Garret, The well-decorated cake

The Well-Decorated Cake
Good Eating!!!

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