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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

Chocolate Fudge Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 45 min
  • Cook Time: 30 min
  • Total Time: 1 hour 15 minutes
  • Yield: 12-14
  • Category: dessert
  • Method: bake
  • Cuisine: American


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!



  • 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 (10g) baking soda
  • 1 tsp (4g) baking powder
  • 1 tsp (4g) salt
  • 2 large eggs
  • 1 cup (250ml) buttermilk
  • 1 cup (250ml) strong black coffee, room temperature
  • 1/2 cup (125ml) vegetable oil
  • 1 tsp (5ml) vanilla extract


  • 1 lb (454g) semi-sweet chocolate chips
  • 14 oz (1 & 2/3 cups) full-fat sour cream
  • 1 tsp (5ml) vanilla extract


  1. Preheat oven to 350°F. Spray two 9″ cake pans with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
  3. 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.
  4. Bake for 30 to 32 minutes or until a toothpick inserted in centre comes out clean. Let cool completely before frosting.
  5. To prepare the frosting; melt the chocolate chips over a double-boiler until completely melted Remove from heat.
  6. 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.
  7. 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.


Leftover cake can be covered and stored in the fridge for up to 3 days. Bring to room temperature before serving.

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