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–+ servings
Chocolate Fudge Cake

Easy Moist Chocolate Fudge Cake Recipe

This Chocolate Fudge Cake is the most chocolaty, rich, and decadent chocolate cake you ever make. This cake is the ultimate fudge flavour a cake can have.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 661 kcal

Ingredients
 

For The Chocolate Fudge Cake

  • 2 cups All-purpose flour, Spooned and levelled
  • ⅔ cups Cocoa powder
  • 1½ teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Granulated sugar
  • ½ cup Brown sugar, Packed
  • ½ cup Oil
  • ½ cup Sour cream, Room-temperature
  • 2 tablespoon Butter, Melted
  • 2 Eggs, Room-temperature
  • 1 tablespoon Vanilla extract
  • 1 cup Coffee, Hot

For The Fudge Frosting

  • 9 ounce Semi-sweet chocolate, Chopped
  • 1 cup Heavy cream
  • ¼ cup Dark brown sugar
  • 2 tablespoon Cocoa powder
  • 1 tablespoon Butter, Melted
  • ⅓ cup Sour cream
  • 2 teaspoon Vanilla extract

Instructions
 

How To Make The Chocolate Fudge Cake

  • Preheat the oven to 350℉ and grease and flour two 8-inch cake pans. Set them aside.
  • Sift all dry ingredients and set aside.
    2 cups All-purpose flour, ⅔ cups Cocoa powder, 1½ teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 1 cup Granulated sugar, ½ cup Brown sugar
  • Melt the butter and mix in the oil, sour cream, and vanilla extract.
    ½ cup Oil, ½ cup Sour cream, 2 tablespoon Butter, 1 tablespoon Vanilla extract
  • Add in the eggs, one at a time and mix well after each one.
    2 Eggs
  • Add the hot coffee in two passes and gently mix after each one. Scrape the bottom of the bowl to incorporate all the ingredients.
    1 cup Coffee
  • Divide the batter between two 8-inch or three 6-inch pans and bake for 30 to 35 minutes. Let the cake layers cool down before frosting.

How To Make The Fudge Frosting

  • Bring the heavy cream to a simmer, on the stove or in the microwave. Let the chocolate sit in the hot cream for five minutes, then stir the mixture until the chocolate is melted and the mixture is smooth and shiny.
    9 ounce Semi-sweet chocolate, 1 cup Heavy cream
  • Pour the mixture into the stand mixer bowl, then mix in the brown sugar, melted butter, cocoa powder, vanilla extract and sour cream.
    ¼ cup Dark brown sugar, 2 tablespoon Cocoa powder, 1 tablespoon Butter, ⅓ cup Sour cream, 2 teaspoon Vanilla extract
  • Place the bowl in the fridge for 15-30 minutes. Different kinds of chocolate react differently in the fridge. The mixture should become thicker and have the consistency of Greek yogurt. Check the mixture after 15 minutes, and if it is still runny, place it back in the fridge for another five minutes.
  • Place the bowl under the whisk attachment and whisk it until it is thick and spreadable. Frost the cake layers; know that this frosting will become thicker as it sets.

Nutrition

Calories: 661kcalCarbohydrates: 75gProtein: 8gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 81mgSodium: 351mgPotassium: 371mgFiber: 5gSugar: 47gVitamin A: 635IUVitamin C: 0.3mgCalcium: 119mgIron: 4mg
Keyword CHOCOLATE CAKE
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