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Chocolate Fudge Cake

Chocolate Fudge CakeHere is a decadent Chocolate Fudge Cake made from scratch! Because nothing feels better than creating something delicious with your own hands without using store-bought cake frosting mixes! This recipe is very easy to follow, fool-proof and the product is guaranteed to please every chocolate lover.

2 2⁄3 cups all-purpose flour
3⁄4 cup plus 1 tbsp granulated sugar
1⁄3 cup light brown sugar
1⁄4 cup best-quality cocoa powder
2 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
3 eggs
1⁄2 cup plus 2 tbsp sour cream
1 tbsp vanilla extract
3⁄4 cup unsalted butter, melted and cooled
1⁄2 cup corn oil
1 1⁄3 cups chilled water

6 ounces bittersweet chocolate, minimum 70% cocoa solids
1 cup plus 2 tbsp unsalted butter, softened
1 3⁄4 cups confectioners’ sugar, sifted
1 tbsp vanilla extract


Preheat the oven to 350°F. Lightly grease and line the bottom of two 8-inch cake pans.

Sift together the flour, sugars, cocoa, baking powder, baking soda and salt into a large mixing bowl. Set aside.

In another bowl beat together the eggs, sour cream and vanilla until blended. Set aside.

Using an electric mixer, beat together the melted butter and corn oil in another large bowl until just blended. Add the water and beat until incorporated. Add the flour mixture and continue beating at slow speed until just mixed. Add the egg mixture into the batter and mix again until everything is blended.

Divide batter into the prepared tins and bake for 45–50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

Meanwhile, make the icing. Place the chocolate in a bowl and microwave for 2 minutes on medium until melted. Let cool slightly.

In another bowl cream the butter until soft then add the sifted confectioners’ sugar and beat again until light and fluffy. Then gently add the vanilla and melted chocolate and mix together until everything is glossy and smooth.

Place one of the cakes on a cake stand and top with 1/4 of the frosting and spread evenly. Place the other cake on top of the first one. Use the remaining icing to frost the top and sides of the entire cake.

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