This supremely moist and tender chocolate cake is surrounded by a rich chocolate fudge frosting. It’s the best chocolate cake you’ll ever taste and it’s uber easy to make!This supremely moist and tender chocolate cake is surrounded by a rich chocolate fudge frosting. It's the best chocolate cake you'll ever taste and uber easy to make! #chocolatecake #chocolatefudgecake #chocolatelayercake

We had our Canadian Thanksgiving earlier this month and celebrated two birthdays as well, my niece and my oldest son. My niece Vivian had requested a chocolate fudge cake a while back and I finally got around to making it for her. The cake went over so well with the family that I had to share the recipe on the blog.

This supremely moist and tender chocolate cake is surrounded by a rich chocolate fudge frosting. It's the best chocolate cake you'll ever taste and uber easy to make! #chocolatecake #chocolatefudgecake #chocolatelayercake

Everyone raved about how moist this chocolate cake was and how amazing the frosting was as well. This cake starts with a one-bowl chocolate cake recipe. All you do is toss all the dry ingredients together, then add in all the wet ingredients and whisk until smooth. The batter will be very thin.

What makes this cake so moist and tender:

  • it has a very high liquid content
  • it uses buttermilk for moisture and tenderness
  • it uses oil instead of butter for a silkier texture

What makes this cake so fudgy:

  • I used dutch-processed cocoa for an intense chocolate flavor and rich dark color
  • there is a pound of chocolate in the frosting
  • you make the frosting by stirring all the ingredients by hand, which creates a velvety-smooth and creamy texture

This chocolate fudge cake is hands down the best chocolate cake you’ll ever make. The frosting is rich and creamy, and made with a whole lot of chocolate. It’s also tangy from the sour cream, which balances the sweetness from the chocolate. The cake is soft and tender with a silky crumb texture. It’s the ultimate chocolate lover’s dream!

This supremely moist and tender chocolate cake is surrounded by a rich chocolate fudge frosting. It's the best chocolate cake you'll ever taste and uber easy to make! #chocolatecake #chocolatefudgecake #chocolatelayercake

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This supremely moist and tender chocolate cake is surrounded by a rich chocolate fudge frosting. It's the best chocolate cake you'll ever taste and uber easy to make! #chocolatecake #chocolatefudgecake #chocolatelayercake
5 from 3 reviews

Chocolate Fudge Cake

Yield: 14 servings
Prep: 45 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
This supremely moist and tender chocolate cake is surrounded by a rich chocolate fudge frosting. It's the best chocolate cake you'll ever taste and it's uber easy to make!
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Ingredients

Cake

  • 2 cups (400g) granulated sugar
  • 1 & 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder, sifted if lumpy (I used dutch-processed)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (250ml) buttermilk
  • 1 cup (250ml) strong black coffee, room temperature
  • 1/2 cup (125ml) vegetable oil
  • 1 tsp vanilla extract

Frosting

  • 1 lb (454g) semi-sweet chocolate chips
  • 1 & 2/3 cups (14 oz) full-fat sour cream
  • 1 tsp vanilla extract

Instructions
 

Cake

  • Preheat oven to 350°F. Spray two 9" cake pans with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together the sugar and flour.
    2 cups (400g) granulated sugar, 1 & 3/4 cups (220g) all-purpose flour
  • Add the cocoa powder, baking soda, baking powder and salt.
    3/4 cup (65g) unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
  • Add the eggs, buttermilk, coffee, oil and vanilla. Whisk everything together for 1 minute until well blended and smooth; batter will be very thin. Divide batter evenly between the prepared pans.
    2 large eggs, 1 cup (250ml) buttermilk, 1 cup (250ml) strong black coffee, 1/2 cup (125ml) vegetable oil, 1 tsp vanilla extract
  • Bake for 30 to 32 minutes or until a toothpick inserted in centre comes out clean. Let cool completely before frosting.

To Prepare the Frosting:

  • Melt the chocolate chips over a double-boiler until completely melted. Remove from heat.
    1 lb (454g) semi-sweet chocolate chips
  • Stir in the sour cream and vanilla until smooth. Let stand for a few minutes until thickens to a buttercream texture. If it gets too thick or the chocolate seizes when you add in the sour cream, simply reheat in the microwave for 30 seconds at a time until melted again or until you reach your desired consistency.
    1 & 2/3 cups (14 oz) full-fat sour cream, 1 tsp vanilla extract
  • Trim the cake domes if needed. Spread one third of the frosting on top of one cake. Place the second cake on top. Spread the remaining frosting on top and all around the sides of the cake. Use a warm knife to slice and serve because the frosting can get quite thick as it cools.

Notes

Leftover cake can be covered and stored in the fridge for up to 3 days. Bring to room temperature before serving.
Calories: 510kcal, Carbohydrates: 62g, Protein: 7g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 43mg, Sodium: 393mg, Potassium: 346mg, Fiber: 5g, Sugar: 42g, Vitamin A: 249IU, Vitamin C: 0.2mg, Calcium: 97mg, Iron: 4mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Hershey.com and SugarHero.com.

I’ll be sharing this at Fiesta Friday #246 hosted by Angie, and co-hosted by Mollie @ The Frugal Hausfrau and Mila @ Milkandbun.