The Ultimate Chocolate Fudge Cake Recipe

Introduction

🍰 Ingredients

For the Chocolate Cake:

• 2 ½ cups (315g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (75g) unsweetened cocoa powder

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs (room temperature)

• 1 cup (240ml) whole milk

• ½ cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Chocolate Fudge Frosting:

• 1 cup (225g) unsalted butter (room temperature)

• 3 ¾ cups (450g) powdered sugar

• ¾ cup (75g) unsweetened cocoa powder

• ½ cup (120ml) whole milk (warm)

• 1 ½ tsp vanilla extract

• 6 oz (170g) dark chocolate, melted and slightly cooled

🧁 Instructions

Step 1: Prepare the Pans

• Preheat your oven to 350°F (175°C).

• Grease and line two 9-inch (23 cm) round cake pans with parchment paper. Lightly dust with cocoa powder.

Step 2: Make the Batter

• In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

• Add eggs, milk, oil, and vanilla. Beat with a hand or stand mixer for 2 minutes until smooth.

• Gradually stir in the boiling water (batter will be thin — this is normal).

Step 3: Bake

• Pour batter evenly into the two pans.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

• Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

Step 4: Make the Frosting

• In a large bowl, beat the butter until fluffy (2–3 minutes).

• Sift in powdered sugar and cocoa powder, and mix until well combined.

• Add warm milk and vanilla, and mix until the frosting is light and creamy.

• Stir in the melted chocolate until smooth and glossy.

Step 5: Assemble the Cake

• Level the cake layers if needed.

• Place one cake layer on a serving plate. Spread a generous amount of frosting on top.

• Add the second layer and cover the top and sides with the remaining frosting.

• Chill for 20 minutes before slicing for a cleaner cut.

💡 Tips

• Use high-quality cocoa and dark chocolate for a richer flavor.

• The boiling water makes the cake extra moist.

• For a clean look, do a crumb coat first and chill before the final frosting layer.

🧊 Storage

• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Let the cake sit at room temperature for 30 minutes before serving for the best texture.