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This is the best Chocolate Fudge Cake ever! Prepare to be blown away by the luscious delight of this Chocolate fudge cake! Three layers of moist chocolate cake sandwiched together with smooth chocolate fudge frosting that will send you straight to dessert paradise.
This chocolate fudge cake recipe is for any chocolate fans! This cake has incredible soft and moist chocolate cake layers covered with a rich and luscious chocolate fudge frosting.
Whether you're celebrating a special occasion or simply seeking a moment of sweet bliss, this cake is poised to become your new favorite obsession.
For more chocolate cake recipes, try Nutella Cake, Chocolate Fudge Cake and Chocolate Ganache Cake.
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WHY THIS RECIPE WORKS
- Chocolate fudge frosting: The most luscious chocolate fudge frosting is your new go-to chocolate frosting! It is quick and easy to make and it'll make you want to make this cake over and over again.
- Chocolate cake layers: These chocolate cake layers are incredibly soft and so quick and easy to make
- Easy and quick recipe: It's an incredibly easy recipe to make and required no mixer. It only uses a handwhisk.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Cornstarch: Helps give a light and soft cake
- Sugars: The granulated sugar helps sweeten, as well as give moister to the cake. The brown sugar helps add extra toffee flavor to the cake.
- Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the chocolate cake.
- Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
- Coffee: Use freshly brewed coffee. The coffee helps boost the chocolate flavor. It can be replaced with hot water if you don't want to add coffee to the cake.
- Oil: Use a flavor neutral oil, such as canola oil.
- Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
- Unsweetened Cocoa powder: I use high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona.
- Semi-sweet chocolate chips: Use a good quality chocolate chips or chopped chocolate for the frosting.
- Butter: The butter is used in the frosting.
- Sweetened condensed milk: It is used in the frosting, giving it an incredible texture.
STEP BY STEP INSTRUCTIONS - FUDGE FROSTING
Here is how to make and bake this Chocolate Fudge Cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need a 3x 20 cm/8-inch cake pans lined with parchment paper.
The full recipe is down below in the recipe card.
STEP 1: For the frosting, melt all of the ingredients together in a saucepan over medium heat. With a rubber spatula, constantly fold the mixture together as it heats up. Once all of it has melted and combined, transfer it to a shallow bowl, so it can cool down faster, and cover it with plastic wrap that touches the surface of the frosting. Let it cool down to room temperature in the fridge while making the cake layers.
STEP BY STEP INSTRUCTIONS - CAKE LAYERS & ASSEMBLING
Before starting preheat the oven to 170ºC/ 340ºF conventional oven and line 3x 20 cm/8-inch cake pans with parchment paper.
STEP 1: Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients. In a large bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
STEP 2: In another mixing bowl add all of the wet ingredients, including the hot coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
STEP 3: Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
STEP 4: Pour the cake batter into the prepared cake pans and bake them for 28-30 minutes or until a cake tester comes out clean. Let the cakes cool on a wire rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
STEP 5: Place the first cake layer on your serving dish or cake board on your turntable. Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process.
STEP 6: Add the remaining frosting, and even it out over the cake. Optional, make a wavy design with the frosting, using the offset spatula. Decorate with chocolate chips around the edge of the cake.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, you can simple remove it from the frosting recipe. The corn sirup contributes to give the frosting a more glossy consistency.
Yes, you can make both the cake layers and the frosting the day before, so you only need to assemble it the next day. Store the cake layers on the kitchen counter wrapped in plastic wrap, out of direct sunlight. Store the frosting in the fridge in an airtight container. Before using it, let it sit at room temperature for 30 minutes, so it's spreadable.
You can also freeze the cake layers up to 3 months. Wrap them well in plastic wrap and aluminium foil and lastly a plastic bag. When defrosting them, unwrap them and place the on a wire rack to defrost at room temperature.
I recommend using a cake tester or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
It is no problem not having 3 pans. If you have for example two pans then divide a ⅓ of the batter to each of them and let the remaining batter stay in your mixing bowl. Then when the two cakes have baked and cooled down for 5 minutes, release them from the pan and let them cool down on a cooling rack. Then you can wash one of the baking pans, add the baking paper, and pour the remaining batter in the pan and bake the last layer. It completely okay for the batter to sit on your kitchen counter while the other cakes bake.
STORAGE
Store this Chocolate Fudge Cake in the fridge covered by a lid or in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a 2-3 days.
Other Layer Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Chocolate Fudge Cake
Equipment
- 3x 20 cm (8 in) baking pan see FAQ if you have 1 or 2 baking pans
Ingredients
CHOCOLATE FUDGE FROSTING
- 180 g powdered sugar
- 190 g butter cut into small cubes
- 1 tablespoon corn syrup
- 250 g semi-sweet dark chocolate chips
- 315 g sweetened condensed milk
- 1 ¼ teaspoon vanilla extract
CHOCOLATE CAKE
- 360 g warm coffee or water (for instant coffee use 2 teaspoon of instant coffee)
- 360 g all-purpose flour
- 2 tablespoon cornstarch
- 300 g granulated sugar
- 150 g brown sugar
- 75 g unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- 165 g vegetable oil
- 270 g sour cream room temperature
- 3 large eggs room temperature
- 3 teaspoon vanilla extract
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CHOCOLATE FUDGE FROSTING
- Melt all of the ingredients together in a saucepan over medium heat. With a rubber spatula, constantly fold the mixture together as it heats up. Once all of it has melted and combined, transfer it to a shallow bowl, so it can cool down faster, and cover it with plastic wrap that touches the surface of the frosting. Let it cool down to room temperature in the fridge while making the cake layers.180 g powdered sugar, 190 g butter cut into small cubes, 1 tablespoon corn syrup, 250 g semi-sweet dark chocolate chips, 315 g sweetened condensed milk, 1 ¼ teaspoon vanilla extract
CHOCOLATE CAKE
- Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.360 g warm coffee or water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g brown sugar, 75 g unsweetened cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.165 g vegetable oil, 270 g sour cream, 3 large eggs, 3 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Pour the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
ASSEMBLING
- Take the frosting out the fridge to make sure it's at room temperature before assembling. Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and pop it in the fridge for 20 minutes so the frosting can set, making it easier to coat the rest of the cake.
- Take the cake out of the fridge and cover the whole cake in the remaining frosting, and even it out over the cake. Optional, make a wavy design with the frosting, using the offset spatula.
- Finely decorate with chocolate chips around the edge of the cake.
Kyla
I never leave reviews but I had to come back and say this is the best chocolate cake recipe ever. It’s crazy moist and decadent but firm enough to easily work with.
Makayla
SO good. This was a very easy recipe and the cake was delicious. Perfectly moist with great flavor. It is very rich just the way my family likes it. It reminded us of the All American chocolate cake that Costco use to sell. Will be making this for all birthdays!
Paige
I really appreciate the way you format the recipe to include the ingredient/amount underneath each step, especially measured by weight. It just makes everything easier!
We really enjoyed this. The frosting was definitely like a layer of fudge (which for some reason I wasn’t expecting), and the cake was plenty moist, especially after sitting for a day. **I used “Just Egg” replacement because we have an egg allergy at our house— it turned out well. 3 Tbsp. per egg (9 total Tbsps.)
Una
So easy to follow, and you truly do end up with the most incredible moist and delicious fudge cake. I weighed the batter before dividing between tins for even layers. Thanks for the best recipe Julie! <3
Maliha
What can I use if I dont have any corn syrup available?
Julie Marie
For this recipe, it okay to take it out of the recipe. Corn syrup gives the frosting a more shiny texture 🙂
Ophelie
Literally the BEST chocolate cake ever !
Anna
I have tried many chocolate cakes and this has so far been both best in flavour and texture. 5 stars. I was sceptical making it as Americans add so much sugar to everything but was pleasantly surprised that it was sweet but not sickly. Replaced corn syrup with golden syrup as we don’t have corn syrup in Australia, and used Cadbury chocolate melts for the frosting. Definitely my new go to recipe. Thank you for the recipe.
Megan
Do you know how many cupcakes this would make?
Julie Marie
I recommend you check out my recipe Chocolate Fudge Cupcakes as they are the cupcakes version of the cake: https://juliemarieeats.com/chocolate-fudge-cupcakes/
Sudha Arun
Hai, What can I use if I dont have sour cream?
Julie Marie
You can replace it 1:1 with full-fat Greek yogurt 🙂
Mariah Jensen
Hi! I’m trying this recipe for the first time, and I’m so excited! I was wondering if I could put all three baking tins in the oven at the same time? Or do I need to do one at a time?
Julie Marie
If your oven is big enough to have all three cake pans in the oven at the same time then you can do that 🙂 Always check with a cake tester if the cakes are cooked through before taking them out of the oven 🙂
cherryyy
Hello, may I ask what the purpose of sour cream/yoghurt? If there's any difference while I don't use it? I can't find these ingredients in my area. If its will change the taste/texture the cake I'll try to patience and find in online shop, thank you!
Julie Marie
The sour cream/ yogurt is important for the moisture and structure of the cake 🙂
Mayas
Súper delicioso 🤤 suave esponjoso y chocolatoso ☺️🤤🥰🥰🥰🥰
Nahid
Thank you so much for sharing this great recipe ♥️
Nina
Such a delicious cake. Will definitely make it again!
Natascha Zähringer
Hej Julie Marie,
Jeg skal forsøge mig med din opskrift til min datters fødselsdag, men jeg har et spørgsmål.
Kan jeg mon erstatte "corn syrup" med en anden slags, da jeg umiddelbart ikke finder det i mine normale forretninger.
På forhånd tak og tak for en masse gode opskrifter.
De bedste hilsner
Natascha
Julie Marie
Hej Natascha. Som tilsvarende produkt i Danmark kan du bruge glykosesirup. Du kan også vælge at tage det ud af opskriften. Glykosesirup giver frostingen en mere shiny konsistens 🙂
Natascha Zähringer
Ahh det giver mening. Tusind tak for svar 🙂 Både min datter og jeg glæder os til at prøve opskriften.
Aakriti Golyan
Hey! The recipe looks delicious! Just wanted to know if there’s an alternative to sour cream?
Can I use curd instead
Thanks! xx
Julie Marie
Hi. You can replace it 1:1 with full-fat Greek yogurt or something that is similar to that 🙂
Saumya
Hi Julie Marie,
Thank you for sharing this recipe.
Quick question;
What is the best way to soften chocolate fudge frosting that has been refrigerated overnight?
Thank you so much!
Julie Marie
I recommend placing it on the kitchen counter for 30-40 minutes or until it's room temperature. Give it a fold to make sure it spreadable 🙂
Gundo Mudau
What can I use as an alternative of corn starch?
Julie Marie
If you don't want to add corn starch, you can replace it 1:1 with all-purpose flour 🙂 Corn starch contributes to a fluffier cake as it lowers the protein in the all-purpose flour, but it also work good without.
Pernille Nielsen
This cake was just wonderful and if you like a chocolate cakes like we do it’s a must make.