Chocolate Fudge Cake Recipe
I have to come clean…..I’ve just eaten this for breakfast while I finalize this post. It’s that good!! lol
This One Bowl Chocolate Fudge Cake (with a dairy free option) is super easy to make, and extra nice to clean up. I don’t know about you but since starting THM (read my testimony here) I’ve been on double dish duty, so making a THM dessert that’s tasty, moist, fudgy AND super easy to clean up is a very welcome change indeed.
#Disclaimer ….you do indeed have to wash the two round pans you bake this in as well! Lol
This is by far THE most searched for, reviewed, and loved recipe on this blog. I get feedback on this recipe every single day, I’m not kidding. and I love it!!
People make it for family members who aren’t currently eating sugar free and it’s just as enjoyed as if it were a sugar filled one. It often goes unnoticed, and is a family favorite to many, including mine. I’m so happy that this recipe is well used and loved.
It’s become a go to for us here in the Benoit house, whether it’s in the round cake, 9×13 or made into cupcakes, it’s enjoyed in any format, and requested often.
I love using the icings I’ve created and linked below. I often use both recipes at the same time. I mean who doesn’t want salted caramel whipped topping and peanut butter cup frosting together???? lol
This Cake has a dense fudge cake texture that is thick and decadent, and how to top it is totally up to you.
I’ve made this with a couple different frostings or icings.
Chocolate Peanut Butter Cup Frosting (as seen in these photos)
Another delicious option is when I’ve kept it super simple and had this unfrosted with fresh strawberries and whipped cream….yup…all winners in my book. <3
Make this one for your family and friends that aren’t currently doing THM….they will be clueless that they’ve just eaten something that isn’t destroying their waistlines. It’s so delicious!! <3
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 cup Unsweetened Almond Milk
1/2 cup Butter (melted) – OR – 1/2 cup Coconut oil for a dairy free option (melted)
1 tsp Vanilla Extract
1 tsp Caramel Extract (not required, can sub with 1 extra tsp of Vanilla)
1 cup of Strongly Brewed Coffee (boiled plain water instead of coffee is excellent as well)
- Preheat oven to 350 degrees. Grease the bottom and side rims of two nine inch round pans and line the bottoms with parchment paper.
- In a large mixing bowl, add sweetener, baking blend, cocoa powder, baking soda, baking powder and salt. Blend in almond milk, melted butter (or coconut oil for dairy free option), vanilla extract, 2 eggs and blend well for a couple minutes. Once well blended slowly add in the cup of strongly brewed coffee (or water) until well mixed in scraping side of bowl to ensure it’s blended well.
- Pour the cake batter into the two prepared round cake pans and bake for 20-30 minutes until the cake is done by testing with a toothpick. Let cake cool completely then remove from pans and place on a wire rack to cool before frosting. This cake becomes more fudgy the longer it cools. Even better the second day, if you can wait that long. 😉
* I can’t recommend any other baking mixes with this recipe first hand, as I’ve only used either the THM Baking Blend and Nili’s Baking Mix and both yield an incredible cake that’s fudgy (once cooled) and decadent. So please proceed with caution when using other mixes. You can purchase the Trim Healthy Baking Blend (buy here) or gather the ingredients you need to makes Nili’s Baking Mix, see recipe (list here)