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The Ultimate, Ultra-Moist Chocolate Fudge Cake with Silky Homemade Fudge Frosting

A close-up of a moist, multi-layered slice of chocolate fudge cake topped with glossy ganache.
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This recipe guides you to an intensely rich and moist chocolate fudge cake with a tender crumb. The accompanying homemade fudge frosting is silky and glossy, making this the perfect showstopper dessert 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
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/2 cup heavy cream
  • 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, granulated sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt for the cake layers.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee (or water) until the batter is smooth. The batter will be thin.
  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.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the fudge frosting. Melt the chopped unsweetened chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
  9. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the heavy cream, beating until smooth.
  10. Beat in the melted chocolate and 1 teaspoon of vanilla extract until the frosting is light and spreadable.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  12. Frost the top and sides of the entire cake with the remaining silky fudge frosting.

Notes

  • Using hot brewed coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For an extra rich flavor, use high-quality bittersweet chocolate in the frosting.
  • If you want a taller layer cake, use three 8-inch pans instead of two 9-inch pans and adjust baking time slightly.

Nutrition

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