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

Close-up of a moist, dark slice of chocolate fudge cake with two layers of filling and glossy chocolate ganache frosting.
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This recipe delivers a deeply rich, fudgy chocolate cake that stays incredibly moist. It uses simple steps for a bakery-style result with a smooth, decadent fudge frosting.

Ingredients

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  • 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 frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup cocoa powder (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

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.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour in the hot coffee and mix on low speed until just combined. The batter will be thin.
  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 fudge frosting: In a medium saucepan, melt the chocolate chips over low heat, stirring until smooth. Remove from heat and set aside to cool slightly.
  9. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the milk, mixing until smooth.
  10. Add the slightly cooled melted chocolate and 1 teaspoon of vanilla extract to the frosting mixture. Beat 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 over the first layer.
  12. Top with the second cake layer and 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.
  • For an extra decadent, bakery-style chocolate cake, you can substitute the hot coffee with hot water if you prefer.
  • This recipe works well for a make-ahead chocolate dessert; wrap cooled, unfrosted layers tightly and freeze for up to one month.

Nutrition

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