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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
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

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

Method
 

Chocolate Cake
  1. Preheat oven to 350ºF. Butter two 9” cake pans, line the bottoms with parchment circles, and dust the sides with cocoa powder.
  2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt, making sure to break up any clumps.
  3. In a second, medium bowl, combine hot coffee/water, avocado oil, buttermilk, eggs, vanilla extract, and white vinegar. Whisk together well.
  4. 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.
  5. 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.
  6. Place the cakes on a cooling rack and allow them to cool completely before removing from pans and frosting.
Chocolate Buttercream Frosting
  1. 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.
  2. 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.
  3. With the mixer on low speed, slowly pour in the melted chocolate. Beat the frosting until smooth, light, and fluffy.
Assembling
  1. 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.