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Best Ever Chocolate Fudge Cake

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3 ounces unsweetened chocolate
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup boiling water
Chocolate Fudge Frosting:
4 ounces unsweetened chocolate
9 tablespoons half and half
1 tablespoon vanilla extract
3 tablespoons unsalted butter
Pinch of salt
4 cups powdered sugar sifted *

Best Ever Chocolate Fudge Cake


Here’s for you the deliciously awesome Best Ever Chocolate Fudge Cake. So just go and grab this recipe now!



For the cake:

Grease and flour two 9-inch layer cake pans and line with parchment paper rounds. Preheat oven to 350˚F. Place the chocolate in a microwave safe bowl and microwave in 30 second intervals until melted, stirring in between intervals – approximately 1 1/2 – 2 minutes; set aside. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in vanilla and melted chocolate, beating until smooth. Add the buttermilk, flour, soda, and salt; mix until incorporated. Add boiling water and beat smooth. (Batter will be thin.) Divide batter evenly between the two cake pans. Bake in the middle of the oven for 25 to 30 minutes or until a cake tester inserted into the center of the layers comes out clean. Do not over bake or the cake will be dry. Remove to cooling racks and cool for 10 minutes. Run a knife around the edge of the cakes and invert onto the cooling racks. Cool completely. At this stage the layers can be wrapped tightly and stored at room temperature overnight or frozen for up to a month.


For the frosting:

In a medium, heavy bottomed saucepan, place the chocolate, half and half, vanilla extract, butter, and salt. Stir over low heat until the chocolate is melted. Mix well with a wooden spoon. Remove from heat and stir in 1 cup of the powdered sugar at a time until the frosting is smooth. Frost cake immediately , as it hardens quickly. If frosting becomes too stiff, add hot water a teaspoon at a time.

Place one cake layer bottom side down on a serving platter lined with 4 strips of waxed paper extending from underneath the cake on all sides to protect the platter while frosting. Spread approximately a quarter of the frosting over the layer. Top with second layer, bottom side up. Frost the top and then the sides. Carefully remove the waxed paper strips.

Cake will improve in flavor if allowed to stand at room temperature overnight. Serves 12

* This measurement is approximate. Add the final cup of powdered sugar in 1/4 cup increments until the proper spreading consistency has been reached.


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