Classic Chocolate Fudge Cake
A rich classic chocolate fudge cake with moist chocolate layers and glossy fudge frosting for birthdays, gatherings, or a weekend dessert.
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Ingredients
- all-purpose flour
- cocoa powder
- granulated sugar
- brown sugar
- eggs
- buttermilk
- vegetable oil
- butter
- dark chocolate
- powdered sugar
- baking powder
- baking soda
- vanilla extract
- salt
- hot coffee or hot water
Steps
- Heat oven to 350°F. Grease and line two 8-inch round cake pans with parchment.
- Whisk 1 3/4 cups flour, 3/4 cup cocoa powder, 1 3/4 cups sugar, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
- In another bowl, whisk 2 eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 tsp vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Slowly mix in 3/4 cup hot coffee or hot water. The batter will look thin; that helps the cake bake moist.
- Divide batter between pans and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out and cool completely before frosting.
- For the frosting, melt 6 oz dark chocolate with 1 cup butter, then cool until thick but spreadable.
- Beat in 3 cups powdered sugar, 1/4 cup cocoa powder, 1 tsp vanilla, and a pinch of salt. Add a spoonful of milk if needed.
- Frost between the layers, then cover the top and sides. Rest 20 minutes before slicing for cleaner pieces.
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Estimated Nutrition
Nutrition estimates are for general cooking guidance only and are not medical advice, diagnosis, treatment, or condition-specific diet guidance. If you have allergies, dietary restrictions, medications, or a medical condition, check ingredient labels and consult a qualified professional.
Reviewed cooking notes
Why this recipe works
Hot liquid blooms the cocoa
Hot coffee or water deepens the chocolate flavor and helps create a softer crumb.
Oil keeps the cake moist
Oil stays fluid after cooling, so the cake remains tender even after refrigeration.
Cooling prevents sliding layers
Fully cooled cake holds frosting better and slices more cleanly.
Fix it while cooking
Went wrong, confused, or need help?
Use these quick fixes first. If the issue is still unclear, open Rescue and describe what happened, what step you are on, and what ingredients you already added.
Cake domed too much
Trim the tops with a serrated knife before stacking.
Frosting is too thick
Beat in milk one teaspoon at a time until spreadable.
Frosting is too loose
Chill for 10 minutes, then beat again before spreading.
Round out the meal
What goes well with it?
Quick answers
Classic Chocolate Fudge Cake FAQ
Can I make this cake ahead?
Yes. Bake the layers a day ahead, wrap well, and frost the next day.
Can I refrigerate chocolate fudge cake?
Yes, but let slices sit at room temperature before serving for the best texture.
How do I avoid dry cake?
Measure flour carefully, avoid overbaking, and check for moist crumbs instead of a fully dry toothpick.
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