Ultimate Chocolate Fudge Cake

This rich and decadent chocolate fudge cake is moist, deeply chocolatey, and perfect for any celebration. It's easy to make and guaranteed to impress.

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Course delicious cake recipes

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder Dutch-processed preferred
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk at room temperature
½ cup vegetable oil
2 large eggs at room temperature
2 tsp vanilla extract
1 cup hot coffee or hot water
1 cup unsalted butter softened (for frosting)
4 cups powdered sugar
½ cup heavy cream
2 tsp vanilla extract for frosting
Pinch of salt
8 oz semisweet chocolate melted and cooled (for frosting)

Instructions

Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Slowly pour in the hot coffee while stirring gently. The batter will be thin – that's normal.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, make the frosting. Beat the butter until creamy, then gradually add the powdered sugar, beating well after each addition.
Add the heavy cream, vanilla, and salt. Beat until light and fluffy.
Pour in the melted chocolate and beat until the frosting is smooth and glossy.
Once the cakes are completely cool, level the tops with a serrated knife. Place one layer on a serving plate, spread a generous amount of frosting, and top with the second layer.
Frost the top and sides of the cake. Decorate as desired.

Notes

1. For a dairy-free version, use vegan butter, oat milk, and a dairy-free chocolate for the frosting.
2. The cake will be slightly less tender but still delicious.
3. Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
4. Bring to room temperature before serving.
5. To freeze, wrap the unfrosted layers tightly in plastic wrap and foil. Thaw overnight in the fridge before frosting.
6. If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes.
7. For a stronger coffee flavor, use 1 tablespoon of instant espresso powder dissolved in the hot coffee.