Chocolate Fudge Cake
This Chocolate Fudge Cake is rich, moist, and decadent—perfect for celebrations or whenever you need a chocolate fix. With layers of tender chocolate cake and a silky fudge frosting, it’s a showstopper that’s surprisingly easy to make at home.
$8–$12 depending on ingredient quality
Equipment
- Two 9-Inch Round Cake Pans – For baking the cake layers.
- Mixing Bowls (Large and Medium) – For combining wet and dry ingredients.
- Electric Mixer or Whisk – To cream butter and sugar.
- Saucepan – To melt chocolate for the cake and frosting.
- Cooling Rack: – To cool cakes before frosting.
- spatula – For folding and spreading the frosting.
Ingredients
- 3 oz chocolate unsweetened
- 2¼ cup flour sifted before measuring
- 2 tsps baking soda
- ½ tsp salt
- ½ cup butter or margarine
- 2¼ cup brown sugar
- 3 eggs room temperature
- 1½ tsp vanilla extract
- 1 cup sour cream
- 1 cup boiling water
Frosting:
- 4 oz chocolate unsweetened
- ½ cup butter
- 1 lb powdered sugar
- ½ cup milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees.
- Melt chocolate over hot water and then let it cool down.
- Sift flour, baking soda and salt (this is after the flour has been sifted and measured once).2¼ cup flour, 2 tsps baking soda, ½ tsp salt
- Beat butter until soft.½ cup butter
- Add brown sugar and eggs to butter and beat until fluffy.
- Beat 1 vanilla and cooled chocolate.1½ tsp vanilla extract, 3 oz chocolate
- Stir in dry ingredients alternatively with the sour cream, beating well with a wooden spoon.1 cup sour cream
- Stir boiling water.1 cup boiling water
- Pour into greased and floured 9 inch layer pans.
- Bake for approximately 25 minutes or until the test is done.
- Cool in pans on wire racks for 10 minutes.
Frosting
- Combine chocolate and butter in the saucepan until melted.4 oz chocolate
- Combine sugar, milk and vanilla in a medium sized bowl.2¼ cup brown sugar, ½ cup milk, 1½ tsp vanilla extract
- Stir until smooth.
- Add chocolate mixture.
- Let cool until the frosting is thick enough to spread.
Notes
Customizations:
- Chocolate: You can use bittersweet or semisweet chocolate if unsweetened chocolate is unavailable, but reduce the sugar slightly to balance sweetness.
- Frosting Alternative: Swap the fudge frosting for a whipped ganache for a lighter finish.
Storage Tips:
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
- Freeze unfrosted cake layers for up to 2 months, then thaw and frost as desired.
Serving Tips:
- For cleaner slices, refrigerate the frosted cake for 30 minutes before cutting.
- Serve with fresh berries or a dollop of whipped cream for an extra treat.
Nutrition
Calories: 725kcalCarbohydrates: 129gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 89mgSodium: 457mgPotassium: 224mgFiber: 2gSugar: 104gVitamin A: 518IUVitamin C: 0.2mgCalcium: 99mgIron: 2mg
Tried this recipe?Let us know how it was!
