Best Easy Baci Chocolate Fudge Cake Recipe

Best Easy Baci Chocolate Fudge Cake Recipe - This is my Polish grandmother’s (Baci) chocolate cake recipe. She makes 5 or 6 a month for family and friends! Best darned chocolate cake on the planet!!!

You will need a couple of essentials before you get started.

* Bakers Joy® spray (for spraying the Bundt® pan, can be found with cooking oil in the grocery store, or you can grease and flour the pan by hand)
* Bundt® pan
* 1 large mixing bowl
* 1 microwavable bowl, large enough to hold about 4 c.
* Mixer with beaters


* 2 c. all-purpose flour
* 2 c. granulated sugar
* 1/2 tsp. salt
* 1 tsp. baking soda
* 1/2 tsp. baking powder
* 1 c. water
* 4 T. cocoa powder (I use Hershey’s® for best results)
* 2 sticks butter
* 1/2 c. buttermilk (or you can fill a 1/2 c. measuring cup to just below the line with milk and add approximately 1 to 2 tsp. of lemon juice to fill to the line)
* 2 eggs
* 1 tsp. vanilla extract


Preheat oven to 350 degrees.

In a large mixing bowl, sift the flour, sugar, salt, baking soda and baking powder; set aside.

In a microwavable bowl, whisk together the water and cocoa powder. This will take a few minutes to come together and thicken. Add the butter and microwave on high for about 3 minutes or until butter melts. Remove from microwave and whisk until it thickens or comes together.

Pour the hot mixture into the dry ingredients and mix with a mixer. Add the buttermilk and mix. Add the eggs and mix well. Add the vanilla and mix again. Spray the Bundt® pan with the Bakers Joy® to evenly coat the entire inside of the pan, or you can use shortening and flour. You must coat the entire inside evenly and well or the cake will stick!

Pour batter into the pan and bake on the center rack for approximately 45 to 50 minutes.

While the cake is baking, make your icing.

Chocolate Fudge Buttercream Icing

6 T. milk
4 T. cocoa powder
1 stick butter
1 16-ounce box confectioners’ sugar
1 tsp. vanilla extract


In a microwavable 3 to 4 c. bowl, whisk together milk and cocoa powder until it thickens.

Add butter and set aside.

When the cake is done, remove from oven and let cool about 5 to 10 minutes. When the cake has cooled about 7 to 8 minutes, put the microwavable bowl in the microwave and cook on high until the butter has melted, about 2 minutes.

Remove from microwave and whisk until it thickens; set aside.

Plate your cake.

Add the confectioners’ sugar to the cocoa mixture and mix with a mixer. Add the vanilla and mix again.

Immediately pour the icing over the entire cake. Be prepared. The icing will run because it and the cake are hot, so pour SLOWLY! You may not have to use all the icing you made. It freezes very well (or you can enjoy the rest of it as a treat for the Chef). ENJOY!!!