If you’re in the mood for a seriously special treat, this Decadent Chocolate Cake with Fudge Frosting Recipe is exactly what you want baking in your kitchen. I absolutely love how this cake turns out rich, moist, and perfectly chocolatey, with that ultra-smooth fudge frosting that makes every bite feel like a celebration. Whether you’re a chocolate lover or looking to impress guests, this recipe will quickly become your go-to indulgence.
Why You’ll Love This Recipe
- Perfectly Moist Texture: The combination of buttermilk and hot coffee gives the cake a tender crumb that’s hard to beat.
- Rich & Fudgy Frosting: This isn’t just any frosting — it’s a creamy, luscious fudge that complements the cake so beautifully.
- Simple to Make: Despite looking impressive, this cake is incredibly approachable even if you’re a baking beginner.
- Family Favorite: Trust me, once you try this recipe, your friends and family will be begging you to bake it again and again.
Ingredients You’ll Need
Every ingredient in this Decadent Chocolate Cake with Fudge Frosting Recipe plays a crucial role in building layers of flavor and texture. Using room temperature items helps everything combine perfectly, and fresh baking soda and powder ensure a nice rise.
- Flour: I always recommend spooning and leveling for the best accuracy and fluffiness.
- Granulated sugar: Gives that classic sweetness that balances the cocoa’s depth.
- Baking powder and baking soda: Make sure these are fresh for proper rising.
- Kosher salt: Enhances the chocolate flavor without being salty.
- Cocoa powder: Use a good-quality unsweetened kind for that rich chocolate base.
- Vegetable oil: Keeps the cake moist without interfering with flavor.
- Vanilla extract: Adds warmth and balance to the chocolate.
- Eggs: Room temperature eggs help keep the batter smooth.
- Buttermilk: Adds tang and tenderizes the crumb.
- Hot coffee: Intensifies chocolate flavor and keeps the batter smooth.
- Butter (unsalted): For a creamy and rich frosting base.
- Dark chocolate (60%-70% cacao): Melts into a silky, bittersweet fudge frosting.
- Heavy cream: Creates that luscious texture in the frosting.
- Powdered sugar: Sweetens the frosting and smooths the texture.
Variations
I love that this Decadent Chocolate Cake with Fudge Frosting Recipe is easy to tweak depending on what you have on hand or your taste preferences. Feel free to get creative and make it your own!
- Gluten-Free Version: Swap all-purpose flour with a gluten-free 1:1 baking blend; just ensure it contains xanthan gum for structure. I’ve done this and still get moist layers!
- Espresso Boost: Replace hot coffee with strong espresso to deepen the chocolate flavors, especially for coffee lovers.
- Nutty Add-ins: Toss in chopped toasted walnuts or pecans into the batter for an added crunch. My family goes crazy for this twist.
- Vegan Adaptation: Use flax eggs, plant-based milk mixed with vinegar as buttermilk substitute, and dairy-free chocolate—I’ve experimented and this works beautifully with some extra care.
How to Make Decadent Chocolate Cake with Fudge Frosting Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 350°F (180°C) and prepping two 8-inch round pans with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, and sift in the cocoa powder. I like to sift the cocoa to avoid lumps and make sure the batter is silky smooth.
Step 2: Combine the Wet Ingredients
Next, add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mixture. Mix gently until it’s almost combined. You’ll see that the batter is thick at this point — hold tight because the next step loosens it up.
Step 3: Add Hot Coffee for That Magical Moistness
Slowly pour in the hot coffee while mixing until the batter is smooth and runny. This is the trick I learned to make the cake incredibly moist while deepening the chocolate intensity. The batter will be thin — don’t worry, this is exactly how it should be.
Step 4: Bake to Perfection
Divide your batter evenly between the two prepared pans. If you want to be extra precise, I weigh the batter for consistent layers — it really makes a difference here. Bake for about 25-30 minutes until a toothpick inserted comes out clean. Avoid overbaking to keep the cake moist.
Step 5: Let the Cake Cool Completely
This is a key step I used to overlook! Let the cakes cool fully (an hour or so) before frosting. If the cake is warm, the frosting will melt and slide right off, which is heartbreakingly messy. Patience is your friend here.
Step 6: Make the Luscious Chocolate Fudge Frosting
On medium heat, melt butter, heavy cream, and chopped dark chocolate in a saucepan, whisking constantly. Then sift in the cocoa powder, powdered sugar, and salt. Keep stirring until the frosting is glossy and smooth. Strain the mixture to ensure no lumps, then cover with plastic wrap pressed directly on top to avoid skin forming.
Step 7: Chill the Frosting and Assemble
Let the frosting cool at room temperature for 30 minutes, then pop it in the refrigerator for 1-2 hours depending on how firm you like it. When ready, spread a small dollop on your cake board or plate, nestle the first cake layer on top, and spread about a third of the frosting evenly. Add the second layer, then cover the entire cake with remaining frosting, making lovely waves with an offset spatula. You can always save leftover frosting for another bake!
Pro Tips for Making Decadent Chocolate Cake with Fudge Frosting Recipe
- Room Temperature is Key: I always let my eggs and buttermilk come to room temperature to help the batter come together perfectly smooth and bake evenly.
- Don’t Rush Cooling: Letting the cake cool completely before frosting kept my frosting from melting and sliding — a lesson I learned the hard way!
- Gentle Folding: When adding dry ingredients, mix just until combined to avoid a dense cake — a mistake I often made before getting this right.
- Low and Steady Heat: Melt the frosting ingredients over medium heat to keep the texture silky; too hot and it can get grainy, which nobody wants.
How to Serve Decadent Chocolate Cake with Fudge Frosting Recipe
Garnishes
I often keep it simple with a dusting of cocoa powder or a few fresh berries to brighten up the deep chocolate. Sometimes, I sprinkle chopped toasted nuts or shaved chocolate curls on top to add a bit of crunch and elegance. These small touches instantly make it look extra special without overwhelming the flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you’re serving it at a party, I like offering a simple espresso or bold black coffee alongside—the bitterness nicely balances the cake’s sweetness.
Creative Ways to Present
For birthdays or special celebrations, try piping extra frosting rosettes around the edges or topping with mini chocolate chips and edible gold dust for a glam look. I once added a drizzle of salted caramel over the top layers—game changer! Even plating slices with a raspberry coulis adds a fresh, colorful twist.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your first slice (or three!) wrap the cake tightly in plastic wrap or store it in an airtight container in the fridge. This keeps the cake moist and the fudge frosting fresh for up to 4-5 days. I love grabbing a slice straight from the fridge for a cool, fudgy treat.
Freezing
If you want to freeze the cake, slice it first and wrap each portion individually in cling film and foil. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge. I’ve found this is the best way to enjoy leftovers without sacrificing texture or flavor.
Reheating
I usually recommend enjoying this cake cold or at room temperature, but if you want a warm slice, microwave for 10-15 seconds to slightly melt the frosting. Watch it closely so it doesn’t get too soft or runny. A little warming really brings out that fudgy goodness!
FAQs
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Can I use regular milk instead of buttermilk in this Decadent Chocolate Cake with Fudge Frosting Recipe?
You can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup as a quick buttermilk replacement. Let it sit for 5-10 minutes before adding it in to mimic that tangy acidity, which helps tenderize the cake and reacts with baking soda for rise.
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What’s the role of hot coffee in this chocolate cake recipe?
The hot coffee enhances and intensifies the chocolate flavor without making the cake taste like coffee. It also thins the batter, leading to a moist, tender crumb. Plus, coffee really brings out those rich, deep chocolate notes.
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How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs (but no raw batter), it’s done. Baking times can vary slightly depending on your oven, so start checking around 25 minutes.
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Can I make the fudge frosting ahead of time?
Absolutely! You can prepare the frosting a day in advance, store it covered in the fridge, and let it come to room temperature before spreading. If it’s too soft, chilling it just a bit will help you get the perfect spreadable texture.
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What if my frosting turns grainy?
Grainy frosting usually happens when the chocolate is overheated or the sugar doesn’t dissolve properly. To avoid this, melt everything gently over medium heat, stirring constantly, and strain the frosting before cooling. If it still feels gritty, whisking in a bit of hot cream can help smooth it out.
Final Thoughts
This Decadent Chocolate Cake with Fudge Frosting Recipe feels like a little slice of heaven every time I make it. It’s become one of those recipes I turn to when I want to treat myself or impress friends without the stress. I hope you enjoy baking and eating it as much as I do — seriously, don’t rush cooling or frosting, and your cake will come out beautifully every single time. Go ahead, give it a try and watch your kitchen fill up with that irresistible chocolate aroma!
Print
Decadent Chocolate Cake with Fudge Frosting Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Matilda’s Chocolate Cake is a rich, moist, and intensely chocolatey dessert featuring a tender crumb infused with coffee for enhanced cocoa depth. It is layered and coated with a smooth, luscious chocolate fudge frosting made from dark chocolate, cocoa powder, and cream, creating a perfect balance of sweet and bittersweet flavors. Ideal for celebrations or an indulgent treat, the cake is straightforward to bake and decorate with detailed instructions to ensure a tender texture and flawless frosting.
Ingredients
Cake
- 2 ½ cups Flour
- 1 ¾ cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- ⅔ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 3 Eggs
- ⅔ cup Buttermilk
- 1 cup Hot coffee
Chocolate Fudge Frosting
- 11.11 oz Unsalted butter
- 14.1 oz Dark chocolate (60%-70% cocoa)
- ⅓ cup Cocoa powder
- 1 ⅓ cups Heavy cream
- 1 ⅓ cups Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Instructions
- Prepare Oven and Pans: Preheat the oven to 180°C (350°F) and prepare two 8-inch baking pans by lining them with parchment paper to ensure even baking and easy cake release.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in the cocoa powder and incorporate fully for an even chocolate flavor.
- Add Wet Ingredients: Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mixture. Mix until just combined, being careful not to overmix to avoid a dense cake.
- Incorporate Coffee: Pour in the hot coffee and mix gently until the batter is smooth with no lumps, resulting in a runny, smooth texture ideal for rich chocolate cakes.
- Divide and Bake: Evenly divide the batter between the two prepared pans, using cake strips if available for uniform baking. Bake in the preheated oven for 25-30 minutes until a toothpick inserted comes out clean.
- Cool the Cake: Remove the cakes from the oven and allow them to cool completely before applying frosting to prevent melting and sliding of the frosting layer.
- Make Frosting – Combine Ingredients: In a saucepan over medium-high heat, melt together unsalted butter, heavy cream, and dark chocolate, then sift in cocoa powder, powdered sugar, and kosher salt. Stir constantly until the mixture is smooth and fully melted.
- Strain and Cool Frosting: Strain the hot frosting into a large bowl or pan to remove any lumps, cover with plastic wrap directly on the surface to prevent skin forming, cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until desired thickness is reached.
- Assemble Cake: Start by placing a small dollop of frosting on your serving surface to stabilize the first cake layer. Place the first cooled cake layer on top, then cover it evenly with about one-third of the frosting.
- Add Second Layer and Frost: Place the second cake layer on top and use the remaining frosting to cover the entire cake. Use an offset spatula to create a decorative wave pattern. If frosting is too much, reserve extra for other bakes.
Notes
- Use room temperature ingredients like eggs for a smooth, homogenous batter.
- Ensure baking powder and baking soda are fresh for proper leavening and rise.
- Measure flour accurately by spooning and leveling to avoid dense cakes.
- Do not overmix the batter to keep the cake moist and tender.
- If frosting is too soft, refrigerate for about 30 minutes before spreading.
- Line baking pans with parchment paper for even baking and easy removal.
- Serve cake at room temperature for optimal flavor and texture of frosting.
- Allow cake to cool completely before frosting to prevent frosting melting and crumbling.
- Avoid very high heat when melting frosting ingredients to prevent grainy texture and burnt chocolate.
Nutrition
- Serving Size: 1 slice (approx. 1/14th of the cake)
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 240 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 85 mg
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