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Guaranteed Moist Chocolate Fudge Cake with Silky Frosting

A rich, moist slice of chocolate fudge cake with thick, glossy chocolate frosting served on a white plate.
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This recipe delivers an extremely moist, deeply chocolatey cake that tastes rich and decadent. You get the ultimate chocolate fudge cake experience with simple steps for a guaranteed perfect result every time you bake.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and 1 teaspoon 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 Silky Fudge Frosting: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
  9. In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the heavy cream, beating until smooth.
  10. Beat in the melted, slightly cooled chocolate and 1 teaspoon vanilla extract until the frosting is light and fluffy. Add more cream if the frosting is too stiff.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  12. Frost the top and sides of the entire cake with the remaining frosting. Serve this decadent chocolate dessert.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.
  • Buttermilk helps create a tender crumb, contributing to the moist texture you want.
  • For a bakery style chocolate cake finish, chill the frosted cake for 15 minutes before serving.

Nutrition

Find it online: https://cookerycommand.com/chocolate-fudge-cake-guaranteed-moist-recipe/