Dark Chocolate Cake with Double Fudge Icing
Rich, decadent, and irresistibly indulgent, this Dark Chocolate Cake with Double Fudge Icing is a chocoholic's dream come true. Made with a combination of unsweetened cocoa powder and boiling water for a perfectly moist crumb, this cake is layered with bold chocolate flavors that melt in your mouth. The crowning glory is the velvety double fudge icing, crafted from melted semi-sweet chocolate chips, butter, and a touch of vanilla for a luscious, creamy finish. Ideal for birthdays, celebrations, or any occasion that calls for a luxurious dessert, this cake is easy to prepare in under an hour yet feels bakery-worthy. Pair it with a scoop of vanilla ice cream or a fresh cup of coffee for an unforgettable treat. Keywords: dark chocolate cake, double fudge icing, decadent dessert, moist chocolate cake, easy chocolate cake recipe, homemade cake.
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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
- 0.75 cups unsalted butter
- 1 cup semi-sweet chocolate chips
- 2.5 cups powdered sugar
- 0.25 cups unsweetened cocoa powder (for icing)
- 0.25 cups whole milk (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until the batter is well combined and smooth.
Gradually stir in the boiling water. The batter will be thin, but this is normal—it ensures a moist cake.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
While the cakes cool, make the double fudge icing: In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring constantly until smooth.
Remove the saucepan from heat and whisk in the powdered sugar, cocoa powder, milk, and vanilla extract until the icing is creamy and thick. If needed, add more milk one teaspoon at a time to reach your desired consistency.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of icing on top.
Place the second cake layer on top of the first, and spread the remaining icing over the top and sides of the cake.
Let the cake sit at room temperature for 10-15 minutes before slicing to allow the icing to set.
Slice and serve your dark chocolate cake with double fudge icing. Enjoy!
Nutrition Facts
Calories |
6699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.6 g | 355% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 1139.1 g | 414% | |
| Dietary Fiber | 105.1 g | 375% | |
| Total Sugars | 805.9 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 762 mg | 59% | |
| Iron | 50.3 mg | 279% | |
| Potassium | 4471 mg | 95% | |
*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.
