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Ina Garten Chocolate Fudge Cake

Ina Garten Chocolate Fudge Cake
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This rich stovetop chocolate fudge cake is deeply cocoa-forward, exceptionally moist, and finished with a glossy fudge topping that sets into a soft, sliceable layer. Designed for a covered skillet or Dutch oven, it delivers the spirit of a classic chocolate celebration cake without turning on the oven.

Ingredients

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For the cake:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder, sifted
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup whole milk, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup hot brewed coffee

For the fudge topping:

  • 1/4 cup unsalted butter
  • 2 oz semisweet chocolate, finely chopped
  • 1/4 cup whole milk
  • 1/2 cup granulated sugar
  • 2 tbsp unsweetened natural cocoa powder, sifted
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract

Instructions

  1. Prepare the cooking setup before mixing the batter so the leavening can go into the pan promptly. Grease an 8-inch round cake pan that fits inside a large Dutch oven or deep covered skillet, then line the bottom with a parchment round. Place a low trivet, metal ring, or crumpled foil coil in the pot so the pan sits elevated above direct heat; this prevents the bottom from scorching before the center cooks.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and fine sea salt for 30 seconds. Break up any cocoa lumps completely so the finished crumb is even and not streaked. A thorough dry mix ensures the chemical leaveners are evenly distributed and the cake rises uniformly.
  3. In a second bowl, whisk the whole milk, melted butter, egg, and vanilla extract until fully smooth and lightly frothy, about 45 seconds. Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry pockets remain. Overmixing at this stage can make the cake tight instead of tender.
  4. Add the hot brewed coffee and whisk gently until the batter is smooth and fluid. The batter will look thinner than standard cake batter, which is correct and helps create a moist, fudgy texture. Scrape the bowl well so no dense flour paste remains at the bottom.
  5. Pour the batter into the prepared cake pan and tap the pan twice on the counter to release large air bubbles. Set the pan on the trivet inside the Dutch oven or deep skillet, then place a clean kitchen towel under the lid before covering tightly; the towel catches condensation so droplets do not fall back onto the cake. Keep the towel ends secured away from the flame or burner.
  6. Cook over low heat for 35 to 40 minutes, checking only after 30 minutes so you do not lose too much trapped steam. The cake is done when the top looks matte rather than wet, the center springs back lightly when touched, and a skewer inserted in the middle comes out with a few moist crumbs but no raw batter. If the bottom is cooking too fast, reduce to very low heat and continue gently; stovetop cakes need steady, restrained heat rather than intensity.
  7. Remove the pan from the pot and let the cake rest in the pan for 10 minutes. This short rest allows the crumb to finish setting and reduces the risk of tearing when unmolded. Run a thin offset spatula around the edge, then turn the cake onto a rack and flip it upright to cool until just warm.
  8. While the cake cools, make the fudge topping in a small saucepan over low heat. Combine the butter, chopped semisweet chocolate, whole milk, sugar, cocoa powder, and fine sea salt, stirring constantly until the butter and chocolate melt and the mixture becomes smooth. Do not let it boil aggressively, or the fat can separate and the texture will turn grainy.
  9. Increase to medium-low heat and cook the topping for 2 to 3 minutes, stirring continuously, until it thickens enough to coat the back of a spoon with a glossy finish. Remove from the heat and stir in the vanilla extract. Let it stand for 2 minutes so it cools slightly and pours in a thick ribbon rather than running straight off the cake.
  10. Set the warm cake on a serving plate and pour the fudge topping over the center, spreading it gently to the edges with an offset spatula. Work slowly so the topping forms an even layer and drips naturally just over the sides. Let the cake stand for 10 to 15 minutes before slicing so the glaze sets slightly and the slices stay neat.
  11. Serve the cake warm or at room temperature, cutting into 4 equal wedges with a sharp knife wiped clean between cuts. For the cleanest texture, use a gentle sawing motion rather than pressing straight down, which can compress the tender crumb. If you prefer, an oven alternative is to bake the same batter in a greased 8-inch round pan at 350°F / 177°C for 28 to 32 minutes, then glaze as directed.

Notes

Store covered at room temperature for up to 1 day or refrigerate in an airtight container for up to 4 days. Freeze individual slices, well wrapped, for up to 2 months; thaw overnight in the refrigerator. To reheat, warm a slice in the microwave for 10 to 15 seconds, or place the whole cake or slices in a covered oven-safe dish at 300°F / 149°C for 8 to 10 minutes until just warmed through.

Nutrition

Find it online: https://inagartendishes.com/ina-garten-chocolate-fudge-cake/