Really Chocolate Chocolate Cake with Chocolate Fudge Frosting
Indulge your chocolate cravings with this decadent Really Chocolate Chocolate Cake with Chocolate Fudge Frosting. Featuring a moist, ultra-rich chocolate cake made with unsweetened cocoa powder and a splash of boiling water for a tender crumb, this dessert is the ultimate treat for chocoholics. Topped with a luscious fudge frosting crafted from melted semi-sweet chocolate chips, butter, and a whisper of heavy cream, every bite is pure bliss. Perfectly balanced between sweet and bold cocoa flavors, this two-layer masterpiece is ideal for celebrations or any day you need a chocolate fix. Prepare to impress with a cake that’s as showstopping as it is simple to make.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 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 pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 2.5 cups powdered sugar
- 0.33 cup heavy cream
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, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly stir in the boiling water. The batter will be thin, but this creates a moist cake.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, melt the butter and semi-sweet chocolate chips in a heatproof bowl over a pot of simmering water, stirring until smooth.
Remove from heat and let cool slightly. Gradually whisk in the powdered sugar, alternating with the heavy cream, until the frosting is smooth and spreadable.
Once the cakes have fully cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Slice and serve. Store any leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.7 g | 436% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 780.6 g | 284% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 445.7 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 630 mg | 48% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 3510 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.
