Chocolate Fudge Cake With Fudge Frosting – A super moist chocolate cake frosted in fudge icing. This cake has the ultimate chocolate flavor.
Stop searching because you have the BEST Chocolate Fudge Cake With Fudge Frosting! This cake is for all chocolate lovers and people who will soon become chocolate lovers. The cake batter is so easy to whip up, and this cake will be a fan favorite of yours forever!
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Why You Should Make This Chocolate Fudge Cake
As if you need anymore reasons, but here I am making sure you have no excuses to make these chocolate fudge cake recipe!
best chocolate cake recipe: This cake truly is the best! Two layers for ease, and because of the frostings shiniest, it just looks amazing on its own!
homemade fluffy chocolate fudge frosting – I could go on about this fluffy choco
special occasion – No special occasion needed! This cake can be made for literally anything or any need for a dessert!
Ingredient List – Chocolate Fudge Cake
Additionally, I have provided some key ingredients for Chocolate Fudge Cake that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- Eggs: room temperature
- Buttermilk: I use a full fat buttermilk and make sure it is room temperature
- Hot water: The hot water makes the cocoa powder bloom!
- Vegetable oil: Another great substitute is canola oil! Any non flavored oil will work!
- All-purpose flour: spooned and leveled is important because it makes for amore evening measurement.
- Dark cocoa powder: (King Arthur is my favorite)
- Baking soda: Make sure it is fresh and not older than 6 months. This is what makes your cake rise!
- Pure vanilla extract: As always here my is favorite, and here is a way cheaper but gets the job done.
- Dark chocolate (70%): You want a dark chocolate so it doesn’t taste to sweet! My favorite brand is Hu chocolate
Tips For Making Chocolate Fudge Cake
Next, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below.
- Ensure your eggs and buttermilk are at room temperature. This makes it easy for the ingredients to mixtogether, resulting in a smoother batter.
- Use for hot water or hot chocolate for that extra layer of richness. It intensifies the chocolate flavor and contributes to the cake’s moist texture.
- Choose a high-quality dark cocoa powder—King Arthur’s my top pick. Its deep, robust flavor enhances the overall richness of the cake.
- Make sure you baking soda and baking powder are fresh! Using old leaving agents can prevent your cake from rising. I always change mine out every 6 months!
- You canfreeze the cakes after cooling to make frosting a breeze. It firms up the layers, making them easier to work with and reducing crumbs.
- Whip up the fudge icing by melting together unsalted butter and 70% dark chocolate. Let cool before icing the cake, icing the cake with the frosting still warm will make it so much harder on you.
- Be patient as you add powdered sugar to the icing. It may seem thin initially, but as it reaches room temperature, the frosting thickens to the perfect spreadable consistency.
- Apply a thin layer of frosting around the cake and freeze for 10-15 minutes. This crumb coat ensures a flawless, crumb-free final layer of frosting.
- Allow the fully frosted cake to return to room temperature before serving. This brings out the full depth of chocolate flavor and ensures a heavenly, moist bite every time.
- Sprinkle with flaky sea salt if you desire a subtle contrast that elevates the entire chocolate experience.
Equipment I used to make this Chocolate Cake Recipe!
- Large Mixing Bowl: Essential for combining dry ingredients and creating a seamless batter.
- Stand Mixer with Paddle Attachment: Perfect for effortlessly blending the dry and wet ingredients.
- Whisk: Use for whisking together eggs, buttermilk, hot water, vanilla extract, and vegetable oil.
- Rubber Spatula: Ensures no ingredient is left behind as you fold and scrape the batter.
- Measuring Cups and Spoons: Precise measurements are crucial for the balance of ingredients.
- Small Bowl: Handy for whisking and combining specific wet ingredients.
- 8-inch Cake Pans: The vessels for baking your cake to perfection.
- Parchment Paper: Ensures easy removal of the cakes from the pans.
- Cooling Rack: Allows cakes to cool evenly after baking.
- Medium Saucepan: Essential for melting butter and chocolate for the fudge icing.
- Offset Spatula: Achieve a smooth and level surface while frosting the cake.
- Plastic Wrap: Used to wrap and freeze the cakes for optimal frosting preparation.
Frequently asked questions
Can I substitute hot chocolate with hot water?
Yes, hot water is a versatile substitute for hot chocolate. It maintains the moisture and enhances the chocolate flavor.
How do I know when the cakes are done baking?
Use the toothpick test. Insert a toothpick into the center; it’s done when it comes out with a few moist crumbs.
Can I use a hand mixer instead of a stand mixer?
Certainly! A hand mixer works well for combining wet and dry ingredients. Ensure thorough mixing for a smooth batter.
Can I use salted butter in the frosting?
It’s better to use unsalted butter to control the saltiness. Adjust salt separately if desired
How long should I let the cake cool before frosting?
Ensure the cakes are at room temperature before frosting, usually around 1-2 hours after removing them from the oven.
Storing and freezing
Store the Chocolate Fudge Cake With Fudge Frosting by covering it with plastic wrap or placing it in an airtight container at room temperature for up to five days. For extended storage, refrigerate the cake, bringing it back to room temperature before serving for the best texture and flavor.
Freezing – Chocolate Fudge Cake
To freeze the Chocolate Fudge Cake With Fudge Frosting wrap it securely in plastic wrap or aluminum foil, ensuring it’s airtight. Store in the freezer for up to three months, and when ready to enjoy, thaw in the refrigerator before bringing it to room temperature for the best taste and texture.
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Ella Murphy says
This cake is SUPER moist and the frosting is amazing. Will be making this one again.