Ultimate Chocolate Cake with Fudge Frosting

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Ultimate Chocolate Cake with Fudge Frosting

Rich, moist, and intensely chocolatey — this Chocolate Cake with Fudge Frosting is the perfect dessert for every occasion. Whether you’re baking for a birthday, holiday, or simply to satisfy a chocolate craving, this fail-proof recipe delivers a bakery-quality cake right from your own kitchen.

Why You’ll Love This Chocolate Cake

  • Ultra Moist: Thanks to buttermilk, oil, and hot coffee, this cake stays soft and tender.
  • Easy to Make: No mixer required for the batter — simple hand-mixing yields perfect results.
  • Deep Chocolate Flavor: The hot coffee intensifies the cocoa, bringing out the richest chocolate notes.
  • Velvety Fudge Frosting: Smooth, creamy, and perfectly sweet, this frosting spreads beautifully and holds up for layering.

Ingredients

For the Chocolate Cake:

  • 1 3/4 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1/2 cup (75g) unsweetened cocoa powder (high quality, sifted)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil (or any neutral oil)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) freshly brewed hot coffee

For the Fudge Frosting:

  • 1 cup (240g) unsalted butter, at room temperature
  • 6 cups (675g) powdered sugar, sifted
  • 1 1/3 cups (120g) unsweetened cocoa powder, sifted
  • 1 tablespoon vanilla extract
  • 2/3 cup (165ml) whole milk (plus more if needed)

Instructions

1. Prepare the Cake Layers

  1. Preheat the oven to 350°F (180°C). Butter and line three 8-inch (20 cm) round cake pans with parchment paper.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk gently to combine.
  3. In a separate bowl or large measuring jug, whisk together the buttermilk, oil, eggs, vanilla extract, and hot coffee.
  4. Pour the wet ingredients into the dry ingredients. Using a whisk or spatula, gently mix just until no streaks of flour remain. Do not overmix.
  5. Divide the batter evenly among the prepared pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pans for 30 minutes. Then, invert the cakes onto a wire rack and allow them to cool completely before frosting.

2. Make the Fudge Frosting

  1. In the bowl of a stand mixer (or using a hand mixer), beat the butter on medium speed until light and fluffy.
  2. Gradually add the sifted powdered sugar, one spoonful at a time, beating well after each addition.
  3. Add the sifted cocoa powder, vanilla extract, and milk. Beat on medium-high speed until the frosting becomes light, fluffy, and spreadable.
  4. If the frosting is too thick, add more milk, one tablespoon at a time, until it reaches your desired consistency.
  5. The frosting can be used immediately or stored:
    • Refrigerate for up to 3 days
    • Freeze for up to 3 months (thaw and bring to room temperature before using)

3. Assemble and Decorate

  1. Place the first cake layer on a serving plate or cake stand, flat side up.
  2. Spread a generous layer of fudge frosting on top.
  3. Add the second layer (rounded side up), and repeat frosting.
  4. Continue frosting the top and sides of the cake evenly.
  5. For a smooth finish, run an offset spatula or knife along the surface.

Tips for Success

  • Use room temperature ingredients for the best batter consistency.
  • Do not skip the hot coffee — it deepens the chocolate flavor without making the cake taste like coffee.
  • Always sift your cocoa powder and powdered sugar to avoid lumps in the batter and frosting.
  • If desired, garnish with chocolate shavings, sprinkles, or a dusting of cocoa powder for a beautiful presentation.

This Chocolate Cake with Fudge Frosting is destined to become a staple in your kitchen — simple enough for everyday baking but impressive enough for any celebration. Enjoy every rich, moist, chocolatey bite!

 

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