Decadent Chocolate Fudge Cake Recipe

Some chocolate cakes promise richness but fail to deliver. This one? It’s the real deal—deeply chocolatey, irresistibly moist, and beautifully balanced in flavor. Whether you’re celebrating a birthday, hosting a dinner party, or just indulging in a well-deserved treat, this cake is guaranteed to impress.

What makes this recipe special? It strikes the perfect harmony between a tender crumb and intense chocolate depth. The secret lies in a few key techniques—Dutch-process cocoa for a luxurious base, hot coffee to enhance the chocolate’s natural complexity, and a silky-smooth frosting that melts in your mouth. Let’s dive in.

Key Ingredients and Their Roles

For the Cake:

• Flour – Provides structure while keeping the texture soft. You can use all-purpose or a gluten-free blend.
• Granulated Sugar – Adds sweetness and moisture, ensuring a tender crumb.
• Dutch-Process Cocoa Powder – A deeper, smoother chocolate flavor compared to natural cocoa.
• Baking Soda – Works with acidic ingredients to give the cake a perfect rise.
• Salt – Enhances flavor and balances sweetness.
• Hot Coffee or Water – Coffee intensifies the chocolate taste, while water keeps it classic.
• Neutral Cooking Oil – Helps the cake stay soft and moist for days.
• Buttermilk – Adds a subtle tang and extra tenderness.
• Eggs – Provide structure and richness.
• Vanilla Extract – Enhances the overall flavor.
• White Vinegar – Reacts with baking soda for a light, fluffy texture.

For the Chocolate Buttercream:

• Semisweet Chocolate – The base for a velvety, rich frosting.
• Salted Butter – Adds creaminess and a hint of salt to balance sweetness.
• Confectioner’s Sugar – Creates a smooth, melt-in-your-mouth texture.
• Dutch-Process Cocoa Powder – Elevates the chocolate flavor.
• Vanilla Extract – Rounds out the taste.

Step-by-Step Baking Guide

Baking the Cake

1. Prep the Pans – Preheat your oven to 350°F. Grease two 9-inch cake pans, line the bottoms with parchment paper, and dust the sides with cocoa powder.
2. Mix the Dry Ingredients – In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt, breaking up any clumps.
3. Combine the Wet Ingredients – In a separate bowl, whisk the hot coffee (or water), oil, buttermilk, eggs, vanilla extract, and vinegar until smooth.
4. Create the Batter – Gradually add the wet mixture to the dry ingredients, folding gently with a spatula until just combined. Avoid over-mixing; the batter will be slightly thin.
5. Bake to Perfection – Divide the batter evenly between the cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
6. Cool Completely – Let the cakes rest in the pans for 10 minutes before transferring them to a wire rack to cool fully.

Making the Buttercream Frosting

1. Melt the Chocolate – Microwave the chopped chocolate at 50% power in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
2. Cream the Butter – Using a stand mixer with a paddle attachment, beat the butter on medium-high speed until creamy and fluffy.
3. Incorporate Dry Ingredients – Add sifted confectioner’s sugar, cocoa powder, and vanilla extract, mixing on low until combined. Increase speed to medium and beat until smooth.
4. Blend in the Chocolate – With the mixer on low, slowly pour in the melted chocolate. Beat until the frosting is airy, light, and fully incorporated.

Assembling the Cake

1. Layer & Frost – Place one cake layer on a serving plate, removing the parchment. Spread a generous amount of frosting over the top.
2. Stack & Coat – Add the second layer, then frost the entire cake evenly.
3. Decorate & Serve – Get creative with garnishes like chocolate shavings, fresh berries, or a drizzle of ganache.

Customization & Serving Ideas

• Chocolate Overload – Mix chocolate chips into the batter for bursts of melted chocolate in every bite.
• Nutty Delight – Fold in chopped hazelnuts or almonds for crunch.
• Dairy-Free Option – Substitute buttermilk with a mix of almond milk and lemon juice, and use dairy-free butter.
• Serving Suggestions – Pair with fresh strawberries or a scoop of vanilla ice cream for an extra treat.

Storing & Enjoying Later

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for a week. Want to save some for later? This cake freezes beautifully—wrap slices in plastic wrap and store in an airtight container for up to three months.

Try It & Share!

Now that you have the ultimate chocolate cake recipe, it’s time to bake! Whether it’s for a special occasion or just because, this cake is sure to become a favorite. If you try it, share your results and any fun customizations you made!

Decadent Chocolate Fudge Cake Recipe

This rich and moist chocolate cake with a decadent chocolate buttercream frosting is the ultimate dessert for any occasion. The combination of Dutch process cocoa powder, hot coffee, and semisweet baking chocolate ensures a deep, intense flavor that pairs perfectly with the smooth, creamy frosting. It’s a crowd-pleasing treat for birthdays, holidays, or any special celebration.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

  

Cake Ingredients

• 2 ¾ cups all-purpose flour (regular or gluten-free) You can substitute gluten-free flour for a gluten-free version.
• 2 ¾ cups granulated sugar
• 1 cup Dutch process cocoa powder
• 2 ⅛ teaspoons baking soda
• ⅞ teaspoon salt
• 1 ⅝ cups hot coffee or water
• ½ cup neutral-flavored cooking oil (avocado, vegetable, canola, sunflower, etc.)
• ¾ cup buttermilk
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon white vinegar
• 7 ½ ounces semisweet baking chocolate, finely chopped
• 1 ⅞ cups salted butter, softened
• 3 ¾ cups confectioner’s sugar, sifted
• 10 tablespoons Dutch process cocoa powder, sifted
• 2 teaspoons vanilla extract

Instructions

 

Chocolate Cake

• Preheat oven to 350ºF. Butter two 9” cake pans, line the bottoms with parchment circles, and dust the sides with cocoa powder.
• In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt, making sure to break up any clumps.
• In a second, medium bowl, combine hot coffee/water, avocado oil, buttermilk, eggs, vanilla extract, and white vinegar. Whisk together well.
• Add the wet ingredients to the dry and fold in with a spatula until everything is evenly incorporated. Avoid over-mixing. The batter will be thin.
• Divide batter evenly between the prepared cake pans and bake for 35-40 minutes, or just until a toothpick inserted into the center of one comes out with no more than a few moist crumbs.
• Place the cakes on a cooling rack and allow them to cool completely before removing from pans and frosting.

Chocolate Buttercream Frosting

• Using a microwave-safe bowl, microwave the chopped chocolate at 50% power for 30-second intervals, stirring in between, until smoothly melted. Set aside to cool briefly.
• Add the butter to the bowl of a stand mixer and beat on medium-high speed until smooth and creamy. Scrape down the bowl and add confectioner’s sugar, cocoa powder, and vanilla extract. Beat on low speed until incorporated, then increase speed to medium until smooth.
• With the mixer on low speed, slowly pour in the melted chocolate. Beat the frosting until smooth, light, and fluffy.

Assembling

• Carefully transfer one cake layer to a cardboard round or cake plate. Spread an even layer of chocolate frosting over the cake, then top with the second cake layer. Frost the outside of the cake and decorate as desired.

Notes

• Make sure to let the cake cool completely before frosting to avoid the frosting melting.
• Store the cake at room temperature for up to 3 days or refrigerate for up to 5 days.

Keyword chocolate cake, buttercream frosting, chocolate dessert, cake, homemade cake, birthday cake, chocolate lovers, easy chocolate cake