Ultimate Fudge Cake
Indulge in pure decadence with the Ultimate Fudge Cake, a chocolate lover's dream that's as rich and moist as it gets. This recipe combines velvety layers of cocoa-infused cake with an irresistibly smooth fudge frosting made from melted semi-sweet chocolate, heavy cream, and butter, delivering a luxurious flavor in every bite. A unique step of adding boiling water to the batter ensures an ultra-moist texture, while the creamy frosting ties it all together for the perfect finishing touch. Ideal for celebrations or a well-deserved treat, this show-stopping chocolate cake is easy to make and serves up to ten guests. Whether you're baking for a party or satisfying a sweet craving, the Ultimate Fudge Cake will become your go-to chocolate cake recipe.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams all-purpose flour
- 250 grams granulated sugar
- 75 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 240 milliliters whole milk
- 120 milliliters vegetable oil
- 2 teaspoons pure vanilla extract
- 240 milliliters boiling water
- 200 grams unsalted butter (softened)
- 300 grams powdered sugar
- 150 grams semi-sweet chocolate (melted & cooled)
- 60 milliliters heavy cream
- 1 small pinch pinch of salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain.
Gradually stir in the boiling water. The batter will become thin, which is normal.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them and allow them to cool completely on a wire rack.
While the cakes cool, prepare the fudge frosting. In a large bowl, beat the softened butter with an electric mixer until fluffy.
Gradually add the powdered sugar, mixing on low speed until incorporated.
Slowly mix in the melted and cooled chocolate, followed by the heavy cream and a pinch of salt. Beat until the frosting is smooth and creamy.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting on top.
Place the second cake layer on top, then spread frosting over the entire cake, smoothing it out evenly.
Decorate as desired, slice, and serve! Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 46% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 64.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 215 mg | 5% | |
*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.
