Chocolate Fudge Cake

This is the ultimate Chocolate Fudge Cake recipe: two layers of incredibly moist, dark chocolate sponge covered in a glossy, rich fudge frosting. Easy to make and perfect for celebrations.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
0.75 cups unsweetened cocoa powder Dutch-processed preferred
2 tsp baking powder
1.5 tsp baking soda
1 tsp salt
2 large eggs room temperature
1 cup buttermilk room temperature
0.5 cup vegetable oil
2 tsp vanilla extract
1 cup hot brewed coffee

For the Fudge Frosting

1 cup unsalted butter softened
0.6 cup cocoa powder sifted
3 cups powdered sugar
1 tsp vanilla extract
0.25 cup heavy cream plus more if needed

Method

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or cooking spray and line the bottoms with parchment paper.
In the bowl of a stand mixer, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined.
Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
Reduce mixer speed to low and slowly pour in the hot coffee. Mix just until combined (batter will be very runny).
Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
To make the frosting: Beat softened butter until creamy. Mix in cocoa powder. Alternately add powdered sugar and heavy cream, beating until glossy and spreadable. Add vanilla and salt.
Assemble the cake by spreading frosting between layers and covering the top and sides.

Notes

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days. Freezing: Unfrosted layers can be frozen for up to 2 months.