Best Chocolate Fudge Cake With Fudge Frosting

Chocolate Fudge Cake With Fudge Frosting – A super moist chocolate cake frosted in fudge icing. This cake has the ultimate chocolate flavor.

Stop searching because you have the BEST Chocolate Fudge Cake With Fudge Frosting! This cake is for all chocolate lovers and people who will soon become chocolate lovers. The cake batter is so easy to whip up, and this cake will be a fan favorite of yours forever! 

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Why You Should Make This Chocolate Fudge Cake

As if you need anymore reasons, but here I am making sure you have no excuses to make these chocolate fudge cake recipe!

best chocolate cake recipe: This cake truly is the best! Two layers for ease, and because of the frostings shiniest, it just looks amazing on its own! 

homemade fluffy chocolate fudge frosting – I could go on about this fluffy choco

special occasion – No special occasion needed! This cake can be made for literally anything or any need for a dessert! 

Ingredient List – Chocolate Fudge Cake

Additionally, I have provided some key ingredients for Chocolate Fudge Cake that you might not have on hand. For a full list of ingredients, check out the recipe card below!

• Eggs: room temperature
• Buttermilk: I use a full fat buttermilk and make sure it is room temperature
• Hot water: The hot water makes the cocoa powder bloom!
• Vegetable oil: Another great substitute is canola oil! Any non flavored oil will work! 
• All-purpose flour: spooned and leveled is important because it makes for amore evening measurement.
• Dark cocoa powder: (King Arthur is my favorite)
• Baking soda: Make sure it is fresh and not older than 6 months. This is what makes your cake rise! 
• Pure vanilla extract: As always here my is favorite, and here is a way cheaper but gets the job done. 
• Dark chocolate (70%): You want a dark chocolate so it doesn’t taste to sweet! My favorite brand is Hu chocolate 

Tips For Making Chocolate Fudge Cake

Next, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below.

• Ensure your eggs and buttermilk are at room temperature. This makes it easy for the ingredients to mixtogether, resulting in a smoother batter.
• Use for hot water or hot chocolate for that extra layer of richness. It intensifies the chocolate flavor and contributes to the cake’s moist texture.
• Choose a high-quality dark cocoa powder—King Arthur’s my top pick. Its deep, robust flavor enhances the overall richness of the cake.
• Make sure you baking soda and baking powder are fresh! Using old leaving agents can prevent your cake from rising. I always change mine out every 6 months! 
• You canfreeze the cakes after cooling to make frosting a breeze. It firms up the layers, making them easier to work with and reducing crumbs.
• Whip up the fudge icing by melting together unsalted butter and 70% dark chocolate. Let cool before icing the cake, icing the cake with the frosting still warm will make it so much harder on you. 
• Be patient as you add powdered sugar to the icing. It may seem thin initially, but as it reaches room temperature, the frosting thickens to the perfect spreadable consistency.
• Apply a thin layer of frosting around the cake and freeze for 10-15 minutes. This crumb coat ensures a flawless, crumb-free final layer of frosting.
• Allow the fully frosted cake to return to room temperature before serving. This brings out the full depth of chocolate flavor and ensures a heavenly, moist bite every time.
• Sprinkle with flaky sea salt if you desire a subtle contrast that elevates the entire chocolate experience.

Equipment I used to make this Chocolate Cake Recipe! 

• Large Mixing Bowl: Essential for combining dry ingredients and creating a seamless batter.
• Stand Mixer with Paddle Attachment: Perfect for effortlessly blending the dry and wet ingredients.
• Whisk: Use for whisking together eggs, buttermilk, hot water, vanilla extract, and vegetable oil.
• Rubber Spatula: Ensures no ingredient is left behind as you fold and scrape the batter.
• Measuring Cups and Spoons: Precise measurements are crucial for the balance of ingredients.
• Small Bowl: Handy for whisking and combining specific wet ingredients.
• 8-inch Cake Pans: The vessels for baking your cake to perfection.
• Parchment Paper: Ensures easy removal of the cakes from the pans.
• Cooling Rack: Allows cakes to cool evenly after baking.
• Medium Saucepan: Essential for melting butter and chocolate for the fudge icing.
• Offset Spatula: Achieve a smooth and level surface while frosting the cake.
• Plastic Wrap: Used to wrap and freeze the cakes for optimal frosting preparation.

Frequently asked questions 

Can I substitute hot chocolate with hot water?

Yes, hot water is a versatile substitute for hot chocolate. It maintains the moisture and enhances the chocolate flavor.

How do I know when the cakes are done baking?

Use the toothpick test. Insert a toothpick into the center; it’s done when it comes out with a few moist crumbs.

Can I use a hand mixer instead of a stand mixer?

Certainly! A hand mixer works well for combining wet and dry ingredients. Ensure thorough mixing for a smooth batter.

Can I use salted butter in the frosting?

It’s better to use unsalted butter to control the saltiness. Adjust salt separately if desired

How long should I let the cake cool before frosting?

Ensure the cakes are at room temperature before frosting, usually around 1-2 hours after removing them from the oven.

Storing and freezing 

Store the Chocolate Fudge Cake With Fudge Frosting by covering it with plastic wrap or placing it in an airtight container at room temperature for up to five days. For extended storage, refrigerate the cake, bringing it back to room temperature before serving for the best texture and flavor.

Freezing – Chocolate Fudge Cake

To freeze the Chocolate Fudge Cake With Fudge Frosting wrap it securely in plastic wrap or aluminum foil, ensuring it’s airtight. Store in the freezer for up to three months, and when ready to enjoy, thaw in the refrigerator before bringing it to room temperature for the best taste and texture.

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Recipe

Chocolate Fudge Cake

Molly Murphy

A super moist chocolate cake frosted in fudge icing. This cake has the ultimate chocolate flavor.

5 from 7 votes

Print Recipe Pin Recipe

Course cake, Dessert

Cuisine Cake

Servings 16 Slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cake:

• 3 eggs room temperature
• 1 cup buttermilk room temperature
• 1 cup hot water or hot chocolate
• ½ cup vegetable oil
• 2 cups all-purpose flour spooned and leveled
• 1 ¾ cups granulated sugar
• ¾ cup dark cocoa powder King Arthur is my favorite
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon pure vanilla extract

For the frosting:

• 1½ cups unsalted butter
• 8 ounces 70% dark chocolate
• 2 tablespoons dark cocoa powder
• 1 ⅓ cups powdered sugar
• Flaky Sea Salt optional

Instructions

 

• Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with cooking spray and line them with parchment paper. Spray again. Set aside.
• In a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
• In a small bowl, whisk together eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
• With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure even mixing.
• Divide the batter evenly between the prepared pans and bake for 30-33 minutes. To check to see if the cake are done, insert a toothpick and it is done when the toothpick comes out or a few crumbs. You want to aim for a few crumbs. Allow the cakes to cool in the pans for 15 minutes, then transfer them to a cooling rack to cool completely.
• Once the cakes are at room temperature, level the tops if needed, wrap them in plastic wrap, and freeze in preparation for frosting.

For the frosting:

• In a medium saucepan, melt the chocolate and butter together until completely smooth. Add cocoa powder and whisk. Let cool for 15-20 minutes.
• Using a whisk, add in the powdered sugar. The frosting will seem thin but will thicken as it comes to room temperature. Let it sit for up to 30 minutes until spreadable.
• Once the frosting is thick and spreadable, you are ready to frost your cake.

Assembly:

• Ensure that your cake layers have cooled completely before assembling. Level the cakes if needed.
• Start by placing a cake layer bottom side down on your serving platter, cake board, or cake stand.
• Spread a generous layer of chocolate frosting evenly over the top of the first cake layer. It’s okay if it goes over the edge of the cake. Use an offset spatula to make it smooth and level.
• Repeat this step, placing the second cake layer bottom side up this time.
• Apply a thin layer of frosting around the entire cake and freeze for 10 to 15 minutes.
• Once the crumb coat is set, finish frosting and decorating the cake with the remaining frosting.
• Serve at room temperature.

Keyword chocolate, fudge, cake, two layer

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