Print

The Ultimate Easy & Extra Moist Chocolate Fudge Cake with Silky Fudge Frosting

A decadent slice of moist chocolate fudge cake layered with rich chocolate frosting and covered in chocolate chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve this intensely rich and decadent chocolate fudge cake. This recipe guarantees a very moist cake with a tender crumb and is topped with a glossy, silky fudge frosting. It is simple to make from scratch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup semi-sweet chocolate chips (for cake batter)
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 4 cups powdered sugar, sifted
  • 1/2 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

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, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin. Stir in the chocolate chips.
  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. Prepare the Silky Fudge Frosting: In a large bowl, beat the softened butter until creamy.
  9. Gradually add the 1/2 cup cocoa powder and sifted powdered sugar, alternating with the milk or cream, beating well after each addition.
  10. Add the vanilla extract and a pinch of salt. Beat until the frosting is smooth and glossy. If the frosting is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
  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. You have created a showstopper chocolate dessert!

Notes

  • Using hot coffee instead of hot water deepens the intense cocoa flavor of this rich chocolate dessert.
  • For an extra moist cake, you can substitute sour cream for the buttermilk.
  • This recipe makes a perfect birthday chocolate cake that tastes bakery-perfect.

Nutrition

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