Chocolate Fudge Cake (Printable Version)

A rich, moist chocolate cake with smooth fudge frosting, ideal for special occasions and chocolate fans.

# What You'll Need:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsweetened cocoa powder
06 - 2 cups granulated sugar
07 - 3/4 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 cup whole milk
11 - 1 cup hot brewed coffee or hot water

→ Fudge Frosting

12 - 1 cup unsalted butter, softened
13 - 2/3 cup unsweetened cocoa powder
14 - 2 1/2 cups powdered sugar, sifted
15 - 1/4 cup whole milk, plus more as needed
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder.
03 - In another large bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 - Add dry mixture to wet ingredients and stir until just combined.
05 - Gradually mix in milk followed by hot coffee until batter achieves a smooth, thin consistency.
06 - Divide batter evenly into prepared pans and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter and cocoa powder until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt, beating until smooth and fluffy. Add milk as needed for spreadability.
09 - Place one cake layer on a serving plate and spread frosting on top. Add second layer and cover top and sides with remaining frosting.

# Expert Insights:

01 -
  • The coffee doesn't make it taste like coffee—it amplifies the chocolate in a way that feels almost sinful, a secret weapon that chocolate lovers discover and never forget
  • The frosting is silky and spreadable without being fussy, made with simple pantry staples and just enough cocoa to balance the sweetness
  • It's moist and tender even the next day, so you can actually bake it ahead and spend your time on what matters: enjoying it with people you love
02 -
  • Room temperature ingredients are non-negotiable here—they incorporate more smoothly and create a finer, more tender crumb than cold ingredients ever will
  • Don't be alarmed by how thin the batter is when you add the coffee and milk; this is exactly what makes the cake stay moist for days, not dry out by tomorrow
  • If your frosting seems too thin, refrigerate it for 15 minutes and it will thicken up naturally; if it's too thick, add milk just a teaspoon at a time rather than drowning it all at once
03 -
  • If you don't have a sifter, use a fine mesh strainer or whisk the dry ingredients together vigorously several times to aerate and combine them evenly
  • An offset spatula makes frosting spread easier and more forgiving—if you don't have one, a regular butter knife dipped in warm water works well

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