This Decadent Chocolate Fudge Cake is the ultimate dessert for chocolate lovers. Rich, moist, and deeply indulgent, it combines layers of soft chocolate sponge with a luscious fudge frosting that melts in your mouth. Perfect for special occasions, family gatherings, or even a self-indulgent treat, this cake is sure to impress with its luxurious texture and irresistible flavor. The best part is that it’s simple to prepare with everyday ingredients yet delivers bakery-style results at home.
Ingredients
- 1 and ¾ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup heavy cream (for frosting)
- 2 cups semi-sweet chocolate chips (for frosting)
- ½ cup unsalted butter (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth. Gradually add the wet ingredients to the dry mixture. Pour in the boiling water slowly and mix until the batter is smooth and slightly thin.
- Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. For the frosting, heat the heavy cream and butter until steaming, then pour over chocolate chips. Stir until smooth and glossy. Spread the frosting between cake layers and over the top and sides.
Servings
This recipe serves approximately 10–12 slices.
Nutritional Info (per serving, approx.)
Calories: 420
Fat: 22g
Carbohydrates: 52g
Protein: 5g
Fiber: 4g
Sugar: 36g
Notes
You can prepare the cake layers a day ahead and frost them when ready to serve. For added depth, use dark cocoa powder or substitute half of the chocolate chips with bittersweet chocolate. Always allow the cake to cool completely before frosting to avoid melting.
Tips
Use room-temperature eggs and milk to achieve a smoother batter. For a professional finish, chill the frosted cake for 30 minutes before slicing. If you prefer a lighter version, reduce the sugar slightly without compromising too much on taste. For an extra flair, garnish with fresh berries or chocolate shavings.
Health Benefits
While this cake is undeniably indulgent, dark chocolate offers antioxidants that can support heart health and improve mood. Cocoa contains flavonoids that may help lower blood pressure and reduce inflammation. A moderate serving can provide an energy boost and satisfy sweet cravings, making it a better dessert choice compared to highly processed sweets.
Q & A
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers in advance, wrap them tightly, and store them for up to 2 days before frosting.
Q: Can I use gluten-free flour?
A: Yes, substitute with a high-quality gluten-free all-purpose blend for similar results.
Q: How do I store leftovers?
A: Keep the cake covered at room temperature for up to 2 days or refrigerate for 4–5 days. Bring to room temperature before serving for the best texture.
Q: Can I freeze this cake?
A: Yes, unfrosted cake layers can be frozen for up to 2 months. Wrap tightly in plastic wrap and thaw overnight before frosting.
Q: What can I use instead of heavy cream in frosting?
A: You can replace it with coconut cream for a dairy-free alternative while still achieving a smooth and rich texture.