Chocolaty Fudge Cake
Rich, decadent, and irresistibly indulgent, this Chocolaty Fudge Cake is every chocolate lover's dream come true. Featuring a moist, tender crumb with the perfect balance of sweetness and a deep cocoa flavor, this two-layer beauty is generously slathered in a silky homemade fudge frosting made with melted semisweet chocolate chips and a touch of cream for ultimate decadence. The secret to its melt-in-your-mouth texture? The addition of boiling water to the batter, ensuring every bite is delightfully moist. Simple yet elegant, this show-stopping dessert is perfect for birthdays, celebrations, or any occasion that calls for a truly unforgettable chocolate cake. Quickly prepared in just 20 minutes of hands-on time, this recipe yields 12 servings of pure chocolate bliss.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 Large eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter
- 1.5 cups Semisweet chocolate chips
- 2 cups Powdered sugar
- 0.5 cups Heavy cream
- 0.25 teaspoons Salt (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with a hand or stand mixer until well combined.
Gradually stir in the boiling water. The batter will be thin, but that's normal. Mix until the water is fully incorporated.
Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, make the fudge frosting. In a medium saucepan over low heat, melt the butter and semisweet chocolate chips, stirring constantly, until smooth.
Remove the saucepan from the heat. Gradually whisk in the powdered sugar until smooth.
Add the heavy cream and salt, and whisk until the frosting is thick and spreadable. If it’s too thick, add a little more cream; if it’s too thin, let it cool for a few minutes to thicken.
Once the cakes are fully cooled, place one layer on a serving plate or cake stand. Spread a generous amount of the fudge frosting over the top.
Place the second layer on top of the first and frost the top and sides of the cake evenly.
Chill the cake for 30 minutes to set the frosting. Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 64.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
