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This Chocolate Fudge Cake has three ultra-moist layers made with dark Dutch cocoa and unsweetened chocolate, all covered in a thick, silky fudge frosting. The cake is soft and tender rather than dense or brownie-like, but it delivers the deep, intense chocolate flavor you expect from a true fudge cake.
Mayonnaise and extra egg yolks keep the crumb exceptionally moist, while blooming the cocoa and chocolate brings out even more rich chocolate flavor. It’s an impressive, bakery-worthy cake, but every step is completely manageable at home.
If chocolate cake is your weakness, you’ll also want to try my Best Chocolate Cake, Hershey’s Chocolate Cake, and Chocolate Zucchini Cake.
✨ Before You Begin
✨ Use Dutch-process cocoa. This recipe was developed and tested with dark Dutch-process cocoa. Natural cocoa has a different acidity and can affect the flavor, color, and rise of the cake.
✨ Bring the refrigerated ingredients to room temperature. The eggs, buttermilk, and mayonnaise combine more evenly when they aren’t cold, helping create a smooth batter and tender crumb.
✨ Don’t skip blooming the chocolate and cocoa. The hot water or coffee hydrates the cocoa and melts the unsweetened chocolate, bringing out a deeper, richer chocolate flavor.
✨ Mix just until combined. Once the wet and dry ingredients come together, avoid overmixing. Fold only until the batter is smooth to keep the cake soft and tender.
✨ Let the chocolate-cream mixture cool before making the frosting. If it’s still warm when added to the whipped butter, it can melt the butter and make the frosting too soft.
Chocolate Fudge Cake Ingredients + Key Notes
Unsweetened chocolate: Use 100% unsweetened baking chocolate or a 100% chocolate bar. Combined with the cocoa, it gives the cake an especially deep chocolate flavor.
Dutch-process dark cocoa powder: This recipe was developed and tested with dark Dutch-process cocoa, specifically Cacao Barry Extra Brute. Do not substitute natural cocoa powder, which has a different acidity and can affect the flavor, color, and rise.
Hot water or coffee: The hot liquid blooms the cocoa and helps melt the chocolate, intensifying its flavor. Coffee makes the chocolate taste even deeper without making the cake taste strongly of coffee.
Buttermilk: Adds moisture and tenderness. In a pinch, you can use plain Greek yogurt or sour cream thinned with enough milk or half-and-half to equal the amount called for.
Eggs + egg yolks: Two whole eggs provide structure and moisture, while two additional yolks add richness and help create the cake’s soft, tender crumb.
Mayonnaise: One of the secrets to this cake’s exceptionally moist texture. It adds extra fat and richness without making the finished cake taste like mayonnaise.
Neutral-flavored oil: Keeps the cake moist and soft, even after it has cooled. Use an oil without a noticeable flavor, such as vegetable, canola, or avocado oil.
Dark chocolate chips: Use good-quality chocolate since its flavor really comes through in the frosting. I used Guittard 63% extra-dark chocolate chips when testing this recipe.
Heavy cream: Melts with the dark chocolate to create the rich chocolate base for the fudge frosting. It can also be used, a tablespoon at a time, if the finished frosting needs to be loosened.
Light corn syrup: An important part of the fudge frosting. It gives the frosting a smoother, silkier texture and helps create that distinctive fudge-like consistency.
🥣 How to Make Chocolate Fudge Cake
Prep the pans. Preheat the oven to 325°F. Line three 8-inch cake pans with parchment and coat with nonstick baking spray.
Bloom the chocolate. Pour the hot water or coffee over the chopped unsweetened chocolate and cocoa. Let stand for 5 minutes, then stir until smooth, microwaving briefly if needed to finish melting the chocolate.
Mix the batter. Whisk the flour, sugars, baking soda, salt, and baking powder together. In another bowl, whisk the eggs, yolks, buttermilk, oil, mayonnaise, and vanilla, then whisk in the chocolate mixture. Fold the wet ingredients into the dry just until smooth.
Bake. Divide the batter evenly among the pans, about 545 grams per pan. Bake for 26–28 minutes, until the centers spring back when lightly touched and a toothpick comes out with moist crumbs but no wet batter. Cool completely.
Make the fudge frosting. Melt the dark chocolate and heavy cream together, stirring until completely smooth, then cool to room temperature. Beat the butter until fluffy, then beat in the sifted cocoa, powdered sugar, corn syrup, and vanilla. Add the cooled chocolate mixture and beat until smooth and fluffy.
Assemble the cake. Place one cooled cake layer on a serving plate or cake stand and spread frosting evenly over the top. Repeat with the second and third layers, then frost the top and sides of the cake. Decorate with additional frosting as desired.
⭐ Pro Tips
⭐ Weigh the batter for even layers. Dividing about 545 grams of batter into each pan helps the layers bake evenly and makes the finished cake easier to assemble.
⭐ Don’t overmix the batter. Once the wet and dry ingredients meet, fold only until everything is combined. Overmixing can make the cake less tender.
⭐ Watch the cake, not just the timer. The layers are done when the centers have lost their shine, spring back when lightly touched, and a toothpick comes out with moist crumbs but no liquid batter.
⭐ Cool the chocolate mixture before adding it to the frosting. This is important! If the chocolate and cream are still warm, they can melt the whipped butter and leave you with frosting that’s too soft.
⭐ Adjust the frosting by temperature first. If it’s too soft, refrigerate it briefly, then beat again. If it becomes too firm to spread, let it warm slightly at room temperature. If needed, beat in 1 tablespoon of heavy cream at a time until smooth and spreadable.
⭐ Make sure the cake layers are completely cool before frosting. Even slightly warm cake can soften the frosting and make a tall three-layer cake harder to assemble neatly.
Storing + Freezing + Make-Ahead
Storing: Keep the frosted cake covered at room temperature for up to 2 days. For longer storage, refrigerate it, covered, for up to 5 days. Let refrigerated cake come to room temperature before serving so the cake softens and the fudge frosting returns to its smooth, creamy texture.
Freezing: Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. You can also freeze individual frosted slices, well wrapped, for up to 3 months.
Make-ahead: The cake layers are perfect for making ahead. Once completely cool, wrap them tightly and refrigerate for up to 2 days or freeze for longer storage. Assemble and frost the cake when you’re ready.
Frequently Asked Questions
◆ Why is it called chocolate fudge cake?
The cake itself stays soft and tender rather than dense like actual fudge. The “fudge” comes from its exceptionally deep chocolate flavor and thick, rich fudge frosting made with dark chocolate, cocoa, butter, cream, and corn syrup.
◆ Why do you put mayonnaise in chocolate cake?
Mayonnaise adds fat and egg, which help keep the cake exceptionally moist and tender. You won’t taste mayonnaise in the finished cake—just rich chocolate.
◆ Can I use natural cocoa powder instead of Dutch-process cocoa?
I don’t recommend it. This recipe was developed and tested with Dutch-process cocoa. Natural cocoa has a different acidity, which can affect the cake’s flavor, color, and rise.
◆ Can I use coffee instead of hot water?
Yes. Hot coffee blooms the cocoa just like hot water, while adding even more depth to the chocolate flavor. The finished cake won’t taste strongly of coffee.
◆ How do I know when the cake layers are done?
The centers should lose their shine and spring back when lightly touched. A toothpick inserted in the center should come out with a few moist crumbs but no liquid batter. Avoid overbaking, which can dry out the layers.
◆ Does chocolate fudge cake need to be refrigerated?
It can stay covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Bring refrigerated cake to room temperature before serving—the frosting firms considerably when cold, and the cake tastes softer and more moist at room temperature.
◆ Can I make chocolate fudge cake ahead of time?
Yes. You can bake the cake layers up to 2 days ahead and keep them tightly wrapped in the refrigerator, or freeze them for up to 3 months. Then assemble and frost the cake when you’re ready to serve it.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Showstopper Cakes
- Strawberry Cake – A beautiful homemade cake packed with sweet strawberry flavor and finished with a luscious frosting.
- Coconut Cake – A classic, tender layer cake loaded with rich coconut flavor and a beautiful snowy finish.
- Orange Cake – A bright, citrusy cake with fresh orange flavor in every soft, tender bite.
- Berry Chantilly Cake – A bakery-style favorite layered with fresh berries and light, creamy Chantilly frosting.
- Strawberry Shortcake Cake – A gorgeous layer-cake version of the classic dessert with strawberries and plenty of cream.
- Banana Pudding Cake – All the flavors of old-fashioned banana pudding transformed into an impressive layered cake.
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Thanks for stopping by my kitchen today — happy baking, friends! 💗 Kathleen
Chocolate Fudge Cake
Ingredients
Chocolate Cake:
- 4 ounces unsweetened chocolate, chopped
- 1 cup Dutch-processed dark cocoa powder
- 1 cup hot coffee
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- 2 large yolk, at room temperature
- 3/4 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 1/2 cup mayonnaise, room temperature
- 2 teaspoons vanilla extract
Chocolate Fudge Frosting:
- 24 ounces dark chocolate chips
- 1 cup heavy cream
- 2 1/4 cups unsalted butter, slightly cold
- 1 1/2 cups Dutch-processed cocoa powder
- 4 1/2 cups powdered sugar
- 4 1/2 tablespoons light corn syrup
- pinch of kosher salt
- 3 teaspoons vanilla extract
Instructions
- Prep the pans. Preheat the oven to 325°F (163ºC). Line the bottoms of three 8-inch cake pans with parchment paper and coat the pans with nonstick baking spray.
- Bloom the chocolate and cocoa. Place the chopped unsweetened chocolate and cocoa powder(1/4 cup) in a medium heatproof bowl. Pour the hot coffee (3/4 cup) over the top and stir to moisten the cocoa. Let stand for 5 minutes, then stir until smooth. If pieces of chocolate remain, microwave in 15-second intervals, stirring after each, just until completely melted. Set aside to cool slightly.
- Combine the dry ingredients. In a large bowl, whisk together the flour (2 1/4 cups), granulated sugar (1 1/2 cups), brown sugar (1/4 cup), baking soda (1 1/2 teaspoons), salt (1 1/2 teaspoons), and baking powder (1 teaspoon) until evenly combined.
- Combine the wet ingredients. In a medium bowl, whisk the eggs (2), egg yolk (2), buttermilk (1/2 cup), oil (1/2 cup), mayonnaise, and vanilla (2 teaspoons) until smooth. Add the chocolate mixture and whisk until completely incorporated.
- Finish the batter. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold just until the batter is smooth and no streaks of flour remain. Do not overmix.
- Divide and bake. Divide the batter evenly among the prepared pans, about 545 grams per pan, and smooth the tops. Bake for 26–28 minutes, or until the centers have lost their shine and spring back when lightly touched. A toothpick inserted in the center should come out with a few moist crumbs but no liquid batter.
- Cool the cake layers. Let the cakes cool in their pans on wire racks for 15 minutes. Run a thin knife around the edges if needed, then carefully turn the layers out onto the racks, remove the parchment, and let them cool completely before frosting.
- Melt the chocolate for the frosting. Place the dark chocolate chips (12 ounces) and heavy cream in a microwave-safe bowl. Microwave for 30 seconds and stir thoroughly. Continue microwaving in 15-second intervals, stirring after each, just until the chocolate is completely melted and the mixture is smooth. Set aside until completely cooled to room temperature.
- Start the fudge frosting. Using the paddle attachment of a stand mixer, beat the slightly cold butter (2 cups) until light and fluffy, about 4–5 minutes. Sift the cocoa powder (1 1/4 cups) and powdered sugar (2 1/4 cups) into the bowl. Add the corn syrup (1/4 cup) and vanilla (2 teaspoons). Mix on low until the dry ingredients are incorporated, then increase the speed and beat for 2–3 minutes.
- Finish the fudge frosting. Add the cooled chocolate-cream mixture and mix on low until incorporated. Scrape down the bowl, then beat on medium-high for 3–5 minutes, until the frosting is smooth and fluffy. Note: If the frosting is too soft, refrigerate it briefly, then beat again. If it's too firm to spread, let it soften slightly at room temperature; if needed, beat in 1 tablespoon heavy cream at a time until spreadable.
- Assemble and frost the cake. Place one completely cooled cake layer on a serving plate or cake stand. Spread an even layer of fudge frosting over the top. Add the second cake layer and repeat, then top with the final layer. Frost the top and sides of the cake with the remaining frosting. Top with chocolate curls if desired.
Fans Also Made:
Notes
- Weigh the batter for even layers. Dividing about 545 grams of batter into each pan helps the layers bake evenly and makes the finished cake easier to assemble.
- Don’t overmix the batter. Once the wet and dry ingredients meet, fold only until everything is combined. Overmixing can make the cake less tender.
- Watch the cake, not just the timer. The layers are done when the centers have lost their shine, spring back when lightly touched, and a toothpick comes out with moist crumbs but no liquid batter.
- Cool the chocolate mixture before adding it to the frosting. This is important! If the chocolate and cream are still warm, they can melt the whipped butter and leave you with frosting that’s too soft.
- Adjust the frosting by temperature first. If it’s too soft, refrigerate it briefly, then beat again. If it becomes too firm to spread, let it warm slightly at room temperature. If needed, beat in 1 tablespoon of heavy cream at a time until smooth and spreadable.
- Make sure the cake layers are completely cool before frosting. Even slightly warm cake can soften the frosting and make a tall three-layer cake harder to assemble neatly.
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