This chocolate fudge cake is absolutely out of this world good. It has the most rich, fudgy chocolate flavor with frosting that is just sweet enough but not overpowering. You cannot go wrong with this cake and I’ve never served it to anyone that did not love it. It can be made with a stand mixer, handheld mixer, or just in a bowl with a whisk!
You’ll notice this cake recipe has hot coffee in it. The cake does not taste like coffee, but the addition of the coffee really does bring out the flavors of the chocolate. Adding the coffee hot blooms the cocoa to intensify the flavor.
For the cake:
- all purpose flour
- granulated sugar
- good quality cocoa powder (I use Ghirardelli)
- baking powder
- baking soda
- buttermilk (see notes below for alternatives)
- avocado oil (or vegetable oil)
- hot coffee
For the icing:
- semisweet baking chocolate- I’ve also used Ghirardelli semisweet chocolate chips
- egg yolk- this is optional but it really adds an unreal richness to the icing!
- powdered sugar
How to Make the Best Homemade Chocolate Fudge Cake
Butter and flour two round cake pans. I will usually butter them, line the bottom of the pan with a round piece of parchment paper, and then butter the paper and sides of the pan then flour them.
For the batter, start out by mixing the flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. You can do this in your stand mixer bowl if you are using one. In a separate bowl combine eggs, oil, buttermilk, and vanilla. Mix well to combine. Add wet ingredients into the dry ingredients, mix until no dry flour remains. If you are using a stand mixer, keep it running on low and add the hot coffee. If you are using a hand mixer then add the hot coffee and then mix on low until combined, then increase speed to medium and mix another minute. Be careful so the hot coffee does not splash on you. Scrape the bottom and sides of the bowl with a spatula to ensure it is mixed well. Pour batter into prepared pans and bake!
For the icing You’ll want to melt your chocolate over very low heat. I use a heavy bottomed saucepan or skillet and turn the heat off when about half the chocolate is melted. Continue to stir until it is all melted and set aside to cool to room temperature. You want to make sure the chocolate is completely cool before adding to butter, if it is the slightest bit warm it could melt your butter. Next cream the butter in a stand mixer or hand mixer 2 minutes. add the egg yolk and vanilla then mix 2 more minutes. Lastly, add the powdered sugar and beat at medium speed until smooth and creamy. Scrape the sides and bottom of bowl using a spatula then briefly mix again.
Best Ever Chocolate Cake
- 1 3/4 cup all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder (I like Ghirardelli)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup buttermilk (see notes for making your own)
- 1/2 cup avocado oil (or vegetable oil)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee
- 6 ounces semisweet chocolate (baking bar or chips)
- 2 sticks butter (salted or unsalted works fine)
- 1 tsp vanilla extract
- 1 large egg yolk
- 1 1/4 cup powdered sugar
- Preheat oven to 375 degrees. Butter and flour two round cake pans or spray with baking spray. I like to use a round piece of parchment paper on the bottom of the pan to ensure it doesn't stick. I butter and flour the parchment paper and sides of the cake pan.
- In the bowl of your stand mixer or in a large mixing bowl combine flour, sugar, baking soda, baking powder, salt, and cocoa. Whisk or stir together very well until it is completely mixed together.
- In a separate medium bowl combine the buttermilk, oil, eggs, and vanilla.
- If you are using a stand mixer, keep it running on low and slowly add the wet ingredients to the dry ingredients.
- Keep your mixer on low and slowly add the hot coffee. Be careful with this step because the coffee can splash. Mix until completely incorporated, stop half way and scrape the bottom of the bowl with a spatula and then mix again.
- Pour batter into prepared cake pans and bake 25-35 minutes or until a toothpick comes out clean. Cool in the pans for 20-30 minutes and then turn the cakes out of the pans on parchment paper to cool completely.
Make the frosting
- Melt the chocolate on very low heat and set aside to cool to room temperature. This is very important, do not add the chocolate if it is warm as it will melt the butter.
- Cream the butter on medium/high speed about 2 minutes until light and fluffy.
- Add the egg yolk and vanilla, mix for 2 minutes.
- On low speed, add the cooled chocolate and mix until completely incorporated.
- Spread on the cooled cake layers.