First, thank you for stopping by! It means the world to me to be part of your baking journey. Whether you’re here because you need a show-stopping dessert for a celebration, or you’re simply craving a slice of something ultra-chocolatey (we’ve all been there), I’m so glad you found this recipe.

This Chocolate Fudge Cake is pure indulgence — moist, rich, and layered with a thick, silky chocolate fudge frosting that’s dangerously good. It’s the kind of cake that makes you close your eyes on the first bite. And trust me, it’s every bit as satisfying as it looks.

Why This Chocolate Fudge Cake is Everything

This isn’t your average chocolate cake. This is dense, ultra-moist, and unapologetically rich — with a deep cocoa flavor and a velvety texture that practically melts in your mouth.

Reasons to Love This Cake:

Deep, bold chocolate flavor – thanks to a generous amount of cocoa powder and real melted chocolate.
Velvety fudge frosting – thick, glossy, and rich enough to eat with a spoon (no judgment).
Make-ahead friendly – gets even better the next day!
Party-perfect – slice it tall and proud; this one’s a showstopper.

Taste & Texture:

Imagine the most chocolatey cake you’ve ever had. Now double that. It’s like a cross between a brownie and a layer cake — moist, slightly dense, and insanely fudgy. The frosting? Think ganache meets chocolate buttercream. It’s not too sweet, perfectly balanced, and just divine.

Ingredients Chocolate Fudge Cake

For the Cake:

1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder (Dutch-processed preferred)
2 cups (400g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
100g dark chocolate, chopped

For the Fudge Frosting:

1 cup (230g) unsalted butter, softened
2 ½ cups (300g) powdered sugar
¾ cup (65g) cocoa powder
½ tsp salt
100g dark chocolate, melted and slightly cooled
½ cup (120ml) heavy cream
1 tsp vanilla extract

Tools You’ll Need

Two 8-inch round cake pans
Stand mixer or hand mixer
Mixing bowls
Rubber spatula
Wire rack for cooling
Offset spatula (for frosting)
Serrated knife (if leveling layers)

Optional Additions & Substitutions

Espresso powder – Add 1 tsp to the batter to deepen the chocolate flavor.
Nutella swirl – Swirl some into the frosting for a hazelnut twist.

Gluten-free – Use a 1:1 gluten-free flour blend.
Dairy-free – Sub with dairy-free milk and butter alternatives.

How to Make Chocolate Fudge Cake – Step-by-Step

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

Step 2: Mix Dry Ingredients

In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.

Step 3: Add Wet Ingredients

Add eggs, buttermilk, oil, and vanilla. Beat on medium speed until smooth (about 2 minutes).

Step 4: Add Boiling Water and Chocolate

Slowly pour in the boiling water and chopped dark chocolate. The batter will be thin — that’s okay!

Step 5: Bake

Divide batter evenly between the pans. Bake for 30–35 minutes or until a toothpick comes out mostly clean. Let cool completely.

Step 6: Make the Fudge Frosting

Beat the butter until light and fluffy. Add powdered sugar, cocoa, and salt. Mix until smooth. Pour in melted chocolate, cream, and vanilla. Beat until glossy and spreadable.

Step 7: Assemble and Frost

Level the cake layers if needed. Frost one layer, stack, then cover the whole cake in that dreamy fudge frosting.

What to Serve with This Cake

A scoop of vanilla bean ice cream
Fresh raspberries or strawberries
A drizzle of warm chocolate or caramel sauce
Tall glass of cold milk or a rich espresso

Tips for Fudge Cake Success

Use room temperature ingredients for a smoother batter and better texture.
Don’t skip the boiling water — it helps bloom the cocoa for maximum flavor.

Make it ahead – it tastes even fudgier on day two!
Chill the cake slightly before slicing for cleaner cuts.

Storage Instructions

Room Temp: Keep covered for up to 2 days.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap slices tightly in plastic wrap and foil. Freeze up to 2 months.

General Info

Prep time: 25 minutes
Bake time: 35 minutes
Cooling + Frosting time: 1–2 hours
Skill level: Intermediate, but totally doable with clear steps!

FAQ – You Asked, I Answered!

Can I use milk instead of buttermilk?

Yes, but add 1 tbsp vinegar or lemon juice to the milk and let it sit for 5 minutes.

Can I make cupcakes with this batter?

Absolutely! Fill liners ¾ full and bake for 18–20 minutes.

Can I halve the recipe?

Yes — bake in one 8-inch pan and slice in half for a smaller cake.

Is the frosting pipeable?

Yes, chill it slightly for piping. It holds shape beautifully!

In Conclusion

If you’re looking for a chocolate dessert that truly delivers, this Chocolate Fudge Cake is it. It’s bold, it’s beautiful, and it’s guaranteed to satisfy every chocoholic at the table. Whether it’s a birthday, holiday, or just a random Tuesday that needs cake, this one’s a keeper.

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Nutritional Info (Per Slice – 1/12th of cake)

Calories: ~520
Carbs: 62g
Fat: 28g
Protein: 5g
Sugar: 45g
(estimates only; may vary depending on ingredients used)