Friday Night Double Fudge Chocolate Cake

Recipe by Marcy Goldman

Can you make a rich, moist cake that's dairy — (butter and milk) free, but absolutely decadent and flavorful? Yes! This cake takes literally only seconds to put together. Sometimes, we mix the dry ingredients the night before, and in the morning add the wet. It's much tastier than a box mix!

20 mins
1 hr to 1 hr 12 mins
1 hr 20 mins
one 10" cake
Friday Night Double Fudge Chocolate Cake


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F. Generously grease a 10" bundt-style or tube pan.

  2. In a large mixing bowl, combine the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth.

  3. In a medium-sized bowl combine the cocoa, baking soda, baking powder, salt and flour. Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter.

  4. Spoon the batter into the pan, and sprinkle the chocolate chips on top. Use a spoon or your fingers to barely submerge the chips in the batter; they'll sink and float at random, which is OK.

  5. Bake the cake for 60 to 72 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently.

  6. As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate. Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake.

Tips from our Bakers

  • This recipe comes from Marcy Goldman, a noted baker and cookbook author whose work appeared regularly in our Baking Sheet newsletter 20 years ago. Printed in the Baking Sheet in March 1996, the recipe was an immediate hit; an updated version later appeared in her book, A Treasury of Jewish Holiday Baking. Thank you, Marcy!
  • To make this cake vegan, simply substitute 2 tablespoons (1/2 ounce, 14g) of flax meal and 6 tablespoons (3 ounces, 85g) of water for the eggs in the recipe.
  • To frost the cake if you've baked it in a Bundt pan: Melt the dark chocolate chips and spread them atop the cake. Then melt the white chocolate chips, and drizzle them artfully over the dark chocolate frosting.