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Chocolate Fudge Cake

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This classic chocolate fudge cake is the ultimate indulgence—rich, moist, and deeply chocolatey, with a glossy fudge frosting. Perfect for celebrations or cozy afternoons, it’s easy to make and guaranteed to impress chocolate lovers.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (200g)
  • 1/2 cup unsweetened cocoa powder, Dutch-process preferred (50g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream or Greek yogurt (120g)
  • 1/2 cup whole milk (120ml)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 2 teaspoons vanilla extract
  • 2.5 oz dark chocolate, melted (70g)
  • For the Fudge Frosting:
  • 6 tablespoons unsalted butter, softened (85g)
  • 1 1/2 cups powdered sugar, sifted (180g)
  • 1/3 cup unsweetened cocoa powder, Dutch-process preferred (35g)
  • 3 tablespoons heavy cream or milk (45ml)
  • 1.5 oz dark chocolate, melted (45g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Sift if needed to remove lumps.
  3. In a medium bowl, beat eggs and sugar until light and slightly fluffy (about 2 minutes). Add sour cream or Greek yogurt, milk, melted butter, and vanilla extract. Mix until smooth.
  4. Melt dark chocolate in a small saucepan over low heat or in the microwave in 20-second bursts. Stir until silky and let cool slightly. Fold into the wet mixture.
  5. Slowly pour the wet mixture into the dry ingredients, whisking gently until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Peel off parchment paper and let cool for another 30-40 minutes.
  8. For the fudge frosting: In a bowl, beat softened butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix on low, then add melted chocolate, heavy cream, and vanilla. Beat until glossy and spreadable (about 2 minutes).
  9. Once the cake is fully cooled, spread the fudge frosting evenly over the top (and sides, if desired).
  10. Slice and serve. Store leftovers in an airtight container.

Notes

For gluten-free, use a 1:1 gluten-free flour blend or almond flour. For dairy-free, substitute plant-based butter and milk. Room temperature ingredients yield a smoother batter. Do not overmix for best texture. Dutch-process cocoa and high-quality chocolate enhance flavor. Frost only when cake is fully cooled for a glossy finish. Store at room temperature for 2 days, or refrigerate up to 5 days. Freeze slices for up to 2 months.

Nutrition

Keywords: chocolate fudge cake, easy chocolate cake, homemade cake, fudge frosting, birthday cake, classic dessert, moist chocolate cake, indulgent cake, celebration cake, comfort food

Find it online: https://jodierecipes.com/chocolate-fudge-cake-recipe-easy-homemade-ultimate-indulgence/