This is the best chocolate fudge cake! It's a rich, fudgy and moist dark chocolate cake frosted with silky smooth chocolate fudge frosting.
This is absolutely the best chocolate cake recipe! It's so easy to make, extremely moist and just so chocolatey! Its rich dark chocolate flavor comes from Dutch process cocoa powder, and it's frosted with the best chocolate fudge frosting. It's the perfect treat to satisfy chocolate cravings, and I know chocolate lovers will love it!
If you're looking for other chocolate recipes, check out my brownie cookies, chocolate cupcakes, chocolate ganache cake, chocolate thumbprint cookies, chocolate cherry cookies, fudgy brownies or chocolate cheesecake.
Why You'll Love This Easy Chocolate Fudge Cake Recipe
It's super chocolatey- Dutch process cocoa powder gives this cake it's amazing flavor and texture.
It's got the best texture- This cake is fudgy! It's a moist chocolate cake and each bite is chewy and fluffy at the same time. Its texture is one of a kind!
It's frosted with the best chocolate fudge frosting- The frosting is so easy to make and is pure decadence.
It's so easy to make- This is a one pan cake so you don't have to spend a lot of time decorating it. Just spread the frosting on top and you're good to go!
Simple Ingredients for Moist Chocolate Fudge Cake
- All Purpose Flour- gives this cake the best crumb
- Unsweetened Cocoa Powder- I recommend using Dutch process for the richest chocolate flavor
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- make sure it's softened, used in the cake and frosting
- Sugar- granulated white sugar is used to sweeten and add moisture to the chocolate cake
- Eggs- make sure they're room temperature
- Vanilla Extract- adds a sweet note to the cake
- Buttermilk- helps to make the cake super moist
- Coffee- hot coffee is used in the cake batter to accentuate the chocolate flavor and to help give the cake it's extra soft and moist crumb
- Heavy Whipping Cream- used to make the fudge frosting
- Powdered Sugar- used to sweeten the frosting
Making the Ultimate Chocolate Fudge Cake Step by Step
Please see the recipe card below for measurements!
STEP ONE: In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together. Then set aside the dry ingredients.
STEP TWO: In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using the bowl of an electric mixer, use the paddle attachment.)
STEP THREE: Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FOUR: Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary
STEP FIVE: Add in the hot coffee and mix on low speed just until dispersed through the batter.
STEP SIX: Pour the cake batter into a 9x9 pan lined with parchment paper. Bake the cake for 48-52 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool in the pan on a wire rack to until completely cool.
STEP SEVEN: To make the chocolate fudge frosting, melt the butter in a small saucepan over medium heat. Add the melted butter, salt and cocoa powder to a large bowl. Combine together with an electric mixer on medium-low speed. (If using a stand mixer, use the whisk attachment.)
STEP EIGHT: Sift in the powdered sugar and add in the heavy cream a little at a time, mixing on low speed for each addition. When all has been added, mix on high speed until silky smooth, about 2 minutes. If the frosting isn't the right spreadable consistency, add more cream a tablespoon at a time until it's silky smooth.
STEP NINE: When the cake is completely cooled, remove it from the pan and transfer it to a serving plate. Spread the fudge frosting on top of the cake with an offset spatula. I like to add little swirls to make it look more interesting. Sprinkle chocolate shavings or mini chocolate chips over top and serve!
FAQs
Do I have to use coffee in the cake batter? If you don't want to use coffee, you can use hot water instead.
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. The cake is best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
For best results, use room temperature ingredients. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
If you make this cake please leave a star rating! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cakes to Try Next Time
📖 Recipe
Chocolate Fudge Cake
Ingredients
Chocolate Cake
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ¾ cup (60 g) Dutch process cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (400 g) granulated white sugar
- ¾ cup (168 g) unsalted butter, softened
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 1 ¼ cups (300 ml) buttermilk, at room temperature
- ½ cup (120 ml) hot coffee
Chocolate Fudge Frosting
- ½ cup (112 g) unsalted butter
- ¼ teaspoon salt
- ¾ cup (60 g) Dutch process cocoa powder
- 2 ¼ cups (292 g) powdered sugar
- 6 tablespoon (90 ml) heavy cream
Instructions
For the Chocolate Cake
- Preheat the oven to 350 degrees. Spray a 9x9 metal pan with non-stick spray and line it with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together. Then set aside the dry ingredients.2 cups (250 g) all-purpose flour, spooned and leveled, ¾ cup (60 g) Dutch process cocoa powder, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)2 cups (400 g) granulated white sugar, ¾ cup (168 g) unsalted butter, softened
- Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 eggs, at room temperature, 1 teaspoon vanilla
- Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary.1 ¼ cups (300 ml) buttermilk, at room temperature
- Add in the hot coffee and mix on low speed just until dispersed through the batter.½ cup (120 ml) hot coffee
- Pour the cake batter into the prepared cake. Bake the cake for 48-52 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool in the pan on a wire rack to until completely cool.
For the Chocolate Fudge Frosting
- Melt the butter in a small saucepan over medium heat. Add the melted butter, salt and cocoa powder to a large bowl. Combine together with an electric mixer on medium-low speed.½ cup (112 g) unsalted butter, ¼ teaspoon salt, ¾ cup (60 g) Dutch process cocoa powder
- Sift in the powdered sugar and add in the heavy cream a little at a time, mixing on low speed for each addition.2 ¼ cups (292 g) powdered sugar, 6 tablespoon (90 ml) heavy cream
- When all has been added, mix on high speed until silky smooth, about 2 minutes. If the frosting isn't the right spreadable consistency, add more cream a tablespoon at a time until it's silky smooth.
Frosting the Cake
- When the cake is completely cooled, remove it from the pan and transfer it to a serving plate.
- Spread the fudge frosting on top of the cake with an offset spatula. (I like to add little swirls to make it look more interesting.) Sprinkle chocolate shavings or mini chocolate chips over top and serve!
Great that you have posted ingredient quantity along with each step. 🙂
I loveeee your recipes and wanted to make this for Easter lunch. I only have an 8x8 square and a 9in round. Would I be able to use one of these?
Thank you!
I made this today. It has a huge amount of sugar but I went with it thinking that must be for the unique texture the cake is meant to have. The cake came out well but it is extremely sweet. All I taste is sugar. I was looking for a deep chocolate flavour. This did not work for me.