Chocolate Fudge Cake

This Chocolate Fudge Cake is ultra-moist, deeply chocolatey, and stacked three layers high with rich, silky chocolate fudge frosting. It’s an impressive homemade layer cake with a soft, tender crumb.

Course Dessert

Cuisine American

Keyword chocolate cake recipes

Prep Time 35

Cook Time 26

Total Time 1 1

Servings servings

Calories

Author Kathleen

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

US Customary - Metric

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 (4 ounces) and cocoa powder (1 cup) in a medium heatproof bowl. Pour the hot coffee (1 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 (2 teaspoons), salt (1 1/4 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 (3/4 cup), oil (1/2 cup), mayonnaise (1/2 cup), 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 (24 ounces) and heavy cream (1 cup) 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 1/4 cups) until light and fluffy, about 4–5 minutes. Sift the cocoa powder (1 1/2 cups) and powdered sugar (4 1/2 cups) into the bowl. Add the corn syrup (4 1/2 tablespoons) and vanilla (3 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.

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.