Killer Fudge Cake
Indulge in the ultimate chocolate dessert experience with this "Killer Fudge Cake" recipe—a rich, moist, and decadently chocolatey treat that's guaranteed to impress. Crafted with classic pantry staples like unsweetened cocoa powder, sugar, and eggs, this show-stopping cake is elevated with a silky homemade fudge frosting made from melted chocolate chips, butter, and heavy cream. The secret to its luscious texture lies in adding boiling water to the batter, ensuring a light yet ultra-moist crumb. Ready in just under an hour, this two-layer masterpiece is perfect for parties, birthdays, or satisfying your deepest chocolate cravings. Serve chilled for a fudgy finish or at room temperature for melt-in-your-mouth indulgence.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter
- 3 cups Powdered sugar
- 0.25 cup Heavy cream
- 0.75 cup Semisweet chocolate chips
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, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix on medium speed until smooth, about 2 minutes.
Reduce the mixer speed to low and carefully pour in the boiling water. Mix until just combined; the batter will be thin.
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to release air bubbles.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the fudge frosting, melt the butter in a saucepan over medium heat. Remove from heat and whisk in the cocoa powder until smooth.
Gradually add the powdered sugar and heavy cream, alternating between the two, and mix until you reach a thick, spreadable consistency. Stir in the chocolate chips until melted and smooth.
Once the cakes are fully cooled, place one cake layer on a serving plate. Spread a layer of frosting evenly over the top.
Place the second cake layer on top and frost the top and sides of the cake generously.
Decorate as desired and chill the cake for 20-30 minutes to allow the frosting to set before serving.
Slice, serve, and enjoy the rich indulgence of the Killer Fudge Cake!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 69.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 268 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.
