Print

Ultimate Moist Chocolate Fudge Layer Cake with Silky Fudge Frosting

A tall, moist slice of chocolate fudge cake showing three distinct dark layers separated by thick chocolate frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the ultimate chocolate fudge cake experience: ultra moist layers with a dense, fudgy texture, topped with a rich, silky chocolate fudge frosting. It is deeply chocolatey and simple to bake from scratch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup semi-sweet chocolate chips (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup cocoa powder (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot coffee into the batter and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the frosting: Melt the chocolate chips in a microwave or double boiler until smooth. Set aside to cool slightly.
  9. In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, mixing until smooth.
  10. Beat in the slightly cooled melted chocolate until the frosting is silky and well combined. Add more milk if the frosting is too thick.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top.
  12. Frost the top and sides of the entire cake with the remaining silky fudge frosting. Serve this decadent chocolate dessert immediately or chill.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. This is key for a deeply chocolatey cake.
  • For an even richer finish, you can drizzle melted dark chocolate or a simple chocolate ganache over the top layer before serving.
  • This cake freezes well. Wrap cooled, unfrosted layers tightly in plastic wrap before freezing for up to two months.

Nutrition

Find it online: https://gourmetgaze.com/chocolate-fudge-cake-ultimate-moist-recipe/