Ingredients
For the Cake
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot coffee or hot water
- ½ cup (90g) semi-sweet chocolate chips (optional)
For the Chocolate Fudge Frosting
- 1 cup (226g) unsalted butter, softened
- 3½ cups (420g) powdered sugar
- ¾ cup (65g) unsweetened cocoa powder
- ½ cup (115g) melted dark chocolate, cooled
- 2 teaspoons vanilla extract
- 3–4 tablespoons heavy cream
- Pinch of salt
Equipment
- Two 8-inch round cake pans
- Large mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
- Offset spatula
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add the Wet Ingredients
Add the eggs, milk, vegetable oil, and vanilla extract. Beat until smooth and well combined.
Slowly pour in the hot coffee (or hot water) while mixing. The batter will be thin—this helps create a moist cake.
Fold in the chocolate chips if using.
Step 4: Bake
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Fudge Frosting
Beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed.
Add the melted chocolate, vanilla extract, salt, and heavy cream. Beat on medium-high speed for 3–4 minutes until smooth, rich, and fluffy.
Step 6: Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of chocolate fudge frosting over the top.
Add the second cake layer and frost the top and sides evenly.
Smooth the frosting with an offset spatula or create decorative swirls.
Step 7: Decorate and Serve
Garnish with chocolate curls, chocolate shavings, cocoa powder, fresh berries, or sprinkles if desired.
Slice and serve at room temperature.
Tips for Success
- Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
- Use room-temperature eggs and milk for a smoother batter.
- Do not overmix the batter to keep the cake tender.
- Cool the cake completely before frosting.
- Use high-quality cocoa powder and chocolate for the richest flavor.
Serving Suggestions
Chocolate Fudge Cake is delicious served with:
- Vanilla ice cream
- Fresh strawberries or raspberries
- Whipped cream
- Chocolate sauce
- Hot coffee
- Cold milk
- Caramel drizzle
Storage
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. The unfrosted cake layers can also be frozen for up to 3 months.
Nutrition (Per Slice, Approximate)
- Calories: 590
- Carbohydrates: 68g
- Protein: 6g
- Fat: 33g
- Saturated Fat: 17g
- Sugar: 52g
- Fiber: 4g
- Sodium: 340mg
