Decadent Chocolate Fudge Cake
Indulge your sweet tooth with this *Decadent Chocolate Fudge Cake*—a rich, moist dessert masterpiece that’s perfect for any celebration or special occasion. This recipe combines a tender chocolate cake base with a luxuriously smooth fudge frosting made from melted butter, semi-sweet chocolate chips, and a touch of heavy cream for ultimate creaminess. The secret ingredient? A cup of boiling water added to the batter, ensuring an irresistibly moist texture in every slice. With just 20 minutes of prep time and a foolproof process, this chocolate lover’s dream is easy to make yet impressively elegant. Whether served with a scoop of ice cream or enjoyed solo, this double-layered delight is sure to be your new go-to recipe for a showstopping dessert.
Log this recipe in SnapCalorie
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
- 1.5 cups unsalted butter
- 2 cups semi-sweet chocolate chips
- 3 cups powdered sugar
- 0.5 cups heavy cream
- 0.25 teaspoons salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using a hand mixer or stand mixer, beat on medium speed until the batter is smooth, scraping down the bowl as needed.
Slowly mix in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the fudge frosting. In a heatproof bowl, melt the butter and semi-sweet chocolate chips together over a double boiler or in the microwave in 30-second increments, stirring until smooth.
Transfer the melted chocolate mixture to a large bowl. Using a hand mixer, gradually beat in the powdered sugar, alternating with the heavy cream, until the frosting is smooth and fluffy. Add a pinch of salt to balance the sweetness.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.
Decorate as desired, then refrigerate for at least 30 minutes to set the frosting. Allow the cake to come to room temperature before serving.
Nutrition Facts
Calories |
8548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.6 g | 543% | |
| Saturated Fat | 201.9 g | 1010% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 5782 mg | 251% | |
| Total Carbohydrate | 1273.2 g | 463% | |
| Dietary Fiber | 92.7 g | 331% | |
| Total Sugars | 950.6 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 640 mg | 49% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 3505 mg | 75% | |
*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.
