Print

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

Close-up of a moist slice of dark chocolate fudge cake with glossy frosting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this recipe for an incredibly moist, deeply rich chocolate fudge cake that is simple to bake. This recipe delivers bakery style chocolate cake results with a luscious fudge frosting.

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
  • 1 cup semi-sweet chocolate chips (for cake batter)
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and 1 teaspoon salt.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully stir in the hot brewed coffee until the batter is smooth. The batter will be thin; this is correct for moisture. 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 sifted powdered sugar and 1/2 cup cocoa powder, alternating with the heavy cream, beating until smooth.
  10. Beat in the vanilla extract and 1/4 teaspoon salt. Beat on high speed for 3 minutes until the frosting is light and fluffy.
  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 frosting.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • Buttermilk is key for a tender crumb; do not substitute with regular milk if you want the ultimate moist chocolate cake recipe result.
  • You can make this a make ahead chocolate dessert by wrapping cooled layers tightly and freezing them for up to one month before frosting.

Nutrition

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