Chocolate Fudge Cake

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 cup water
• 1/2 cup unsalted butter, cut up
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons instant espresso
• 1/4 cup buttermilk
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup buttermilk
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Recipe

• 1 preheat oven to 400°; butter a round 9-inch round springform pan.
• 2 in a bowl, combine the flour, sugar, and baking soda; stir to blend.
• 3 in a medium (3-quart) nonstick saucepan, combine the water, butter, cocoa powder, and espresso; stir to blend.
• 4 cook over med-high heat, stirring constantly, until well blended and it just comes to a boil, about 2 minutes.
• 5 gradually stir in the dry ingredients until blended.
• 6 decrease heat to medium.
• 7 in a small bowl, whisk the buttermilk, egg, and vanilla together; add to the batter and mix vigorously for about 1 minute, or until well blended.
• 8 remove from heat and pour into the prepared pan.
• 9 bake for about 15 minutes, or until the top just begins to crack and the center is still slightly moist when pierced with a skewer; remove from the oven.
• 10 while the cake is baking, make the frosting-add the butter, cocoa powder, and buttermilk to the pan and bring to a boil over med-high heat, stirring constantly until blended.
• 11 add the powdered sugar, vanilla, and walnuts and mix to combine.
• 12 remove from heat.
• 13 while the cake is still hot, pierce holes all over the top with a skewer and pour the frosting over.
• 14 keep piercing the cake after you have poured over the frosting to create a fudgy interior.
• 15 transfer the cake to a platter and release and remove the sides of the springform pan, allowing the frosting to drip down the sides of the cake.
• 16 let sit for at least 15 minutes or until the frosting is set.
• 17 serve warm or at room temperature.