... Print

The Ultimate Moist & Decadent Chocolate Fudge Cake From Scratch

A rich, moist slice of chocolate fudge cake covered in thick dark chocolate frosting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers an intensely rich, moist chocolate fudge cake with a silky fudge frosting. It is the best chocolate birthday cake you will make, perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • 1 cup semi-sweet chocolate chips (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee (the batter will be thin; this creates a melt in your mouth cake texture).
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the fudge frosting: In a medium saucepan over low heat, melt the chocolate chips until smooth. Remove from heat and set aside to cool slightly.
  8. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk, mixing until smooth.
  9. Beat in the melted chocolate and 1 teaspoon vanilla extract until the frosting is light and spreadable. Add more milk if the frosting is too thick.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the fudge frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. This is a key step for a deep chocolate flavor cake.
  • For an extra rich frosting, substitute heavy cream for milk.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://carlacooking.com/chocolate-fudge-cake-ultimate-moist-recipe/