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Decadent Chocolate Fudge Cake Recipe

Decadent Chocolate Fudge Cake Recipe

This ultra-moist chocolate fudge cake packs deep cocoa flavor and a silky, glossy frosting. Perfect for birthdays or any celebration.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12

Ingredients
 

Main Ingredients

  • 2.1 cup all-purpose flour
  • 1.8 cup granulated sugar
  • 0.8 cup unsweetened cocoa powder sift if clumpy
  • 1.6 tsp baking powder
  • 1.4 tsp baking soda
  • 0.9 tsp fine sea salt
  • 3.6 oz eggs, room temperature about 2 large
  • 0.95 cup buttermilk room temperature
  • 0.48 cup neutral oil such as canola
  • 2.1 tsp vanilla extract
  • 0.95 cup hot brewed coffee very hot
  • 0.8 cup unsalted butter, softened for frosting
  • 4 oz dark chocolate, chopped 60–70% cacao, for frosting
  • 0.7 cup unsweetened cocoa powder for frosting
  • 2.9 cup powdered sugar for frosting
  • 0.35 cup heavy cream plus more as needed
  • 1.1 tsp vanilla extract for frosting
  • 0.1 tsp fine sea salt for frosting

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease and line two 8-inch round pans with parchment.
  • Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  • Whisk eggs, buttermilk, oil, and vanilla in a separate bowl until smooth.
  • Pour wet mixture into dry. Stir until mostly combined and a few streaks remain.
  • Stream in hot coffee. Mix until the batter looks glossy and pourable.
  • Divide batter between pans. Tap pans lightly to release air bubbles.
  • Bake 32 to 36 minutes, until a pick comes out with moist crumbs.
  • Cool cakes 10 minutes in pans. Turn out to racks and cool completely.
  • Melt chopped chocolate gently, then let it cool to lukewarm.
  • Beat butter until creamy. Mix in cocoa and salt until uniform.
  • Add powdered sugar alternately with cream. Beat until fluffy and smooth.
  • Blend in vanilla and melted chocolate. Adjust cream for a spreadable frosting.
  • Level cakes if needed. Frost between layers, then cover top and sides generously.

Notes

Variation: Fold 1/2 cup mini chocolate chips into the batter, or add a thin layer of raspberry jam between the cakes.
Storage: Keep covered at room temperature for 2 days, or refrigerate up to 5 days. Let slices warm before serving.
This recipe is an original creation inspired by classic Decadent Chocolate Fudge Cake Recipe flavors. All ingredient ratios and instructions are independently developed.