Ultimate Fudgy Chocolate Cake with Chocolate Fudge Frosting

If you’re searching for the best chocolate cake recipe ever, look no further. This cake is rich, moist, and incredibly fudgy—with deep chocolate flavor in every bite. It’s paired with a luscious chocolate fudge frosting that’s silky, smooth, and utterly indulgent. Whether for a birthday, celebration, or just a chocolate craving, this cake delivers!

Ingredients

Chocolate Cake

• 1¾ cups (210 g) all-purpose flour
• ½ cup (50 g) unsweetened cocoa powder (Dutch-process preferred)
• 1 tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• ¾ cup (170 g) unsalted butter
• 1¼ cups (200 g) dark or semi-sweet chocolate (50% cocoa recommended)
• ⅓ cup (80 g) cold milk
• 1½ cups (300 g) granulated sugar
• 1½ tbsp instant coffee powder
• ⅓ cup (70 g) vegetable oil (canola preferred)
• 2 tsp vanilla extract
• 3 large eggs (room temperature)
• ½ cup (110 g) hot water

Chocolate Fudge Frosting

• 1 cup (226 g) heavy or whipping cream
• 4 tsp unsweetened cocoa powder (Dutch-process preferred)
• 2½ cups (400 g) dark or semi-sweet chocolate
• 1 cup (226 g) unsalted butter
• 1⅓ cups (170 g) powdered sugar
• ½ tsp instant coffee powder
• ½ tsp salt
• 2 tsp vanilla extract

Instructions

Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 8-inch cake pans with parchment paper. Set aside.
2. Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
3. Melt Chocolate & Butter: In a large heatproof bowl, combine butter and chocolate. Melt in the microwave in 30-second intervals, stirring after each, until smooth. (Alternatively, use a double boiler over low heat.)
4. Cool & Mix Wet Ingredients: Add the cold milk to the melted chocolate mixture to cool it slightly. Whisk in the sugar, coffee powder, oil, vanilla, and eggs. Mix until fully combined.
5. Add Dry Ingredients: Gradually add the dry mixture to the wet and whisk until just smooth—do not overmix.
6. Finish the Batter: Stir in the hot water until the batter is smooth and slightly thin.
7. Bake: Divide the batter evenly between the prepared pans. Tap each pan lightly on the counter to remove air bubbles. Bake for 28–40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
8. Cool: Let cakes cool in pans for 20 minutes. Then turn them out onto a wire rack to cool completely.

Make the Fudge Frosting:

1. In a saucepan, heat the cream over medium heat until it begins to gently bubble around the edges (do not boil).
2. Reduce heat to low and add the chocolate, butter, cocoa powder, powdered sugar, instant coffee, salt, and vanilla.
3. Stir continuously on low heat until everything is melted and smooth. Immediately remove from heat to prevent scorching.
4. Strain the frosting through a fine sieve to remove lumps. Press a piece of cling wrap directly onto the surface and refrigerate for about 2 hours, or until it reaches a spreadable consistency.

Assemble the Cake:

1. Level the cake layers if needed. Place one layer on a serving plate and spread with a generous amount of frosting.
2. Top with the second layer, then frost the top and sides. Smooth the frosting with a spatula.
3. For a beautiful finish, garnish with chocolate shavings, sprinkles, or curls.

Tips for Best Results:

• Use room temperature eggs for better emulsification.
• The instant coffee deepens the chocolate flavor but won’t make the cake taste like coffee.
• This cake stores well covered at room temperature for 2 days or in the fridge for up to 5 days.

This cake is a chocoholic’s dream—moist, flavorful, and finished with an irresistible chocolate fudge frosting. One bite, and you’ll know why this is a keeper!