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Chocolate Fudge Cake

Chocolate Fudge Cake Best Moist Decadent Recipe

A professional-grade, dense chocolate fudge cake featuring a zero-crumb texture and a rich, glossy fudge frosting.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Fudgy Cake Layers
  • 2 cups All-purpose flour sifted
  • 2 cups Granulated sugar
  • 0.75 cup Dutch-process cocoa powder extra dark
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Sea salt
  • 1 cup Sour cream full-fat, room temperature
  • 0.5 cup Vegetable oil
  • 2 large Eggs room temperature
  • 1 tbsp Vanilla extract
  • 1 cup Hot coffee strong brewed
Fudge Frosting
  • 1 cup Unsalted butter softened
  • 3 cups Confectioners' sugar sifted
  • 0.5 cup Dark cocoa powder
  • 4 oz Semi-sweet chocolate melted and cooled
  • 0.25 cup Heavy cream

Method
 

  1. Preheat oven to 350°F and prepare two 8-inch cake pans with parchment paper and grease.
  2. Sift and whisk the dry ingredients together to ensure a smooth, professional texture.
  3. Add the sour cream, oil, eggs, and vanilla; mix until the batter is smooth and well emulsified.
  4. Slowly whisk in the hot coffee to bloom the cocoa powder and create a liquid-gold batter.
  5. Divide into pans and bake for 30-35 minutes until a few moist crumbs remain on the tester.
  6. Whip the frosting ingredients until glossy and spread over completely cooled cake layers.

Notes

The sour cream is essential for the tight, dense crumb. Do not substitute with milk or the cake will become spongy instead of fudgy.