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–+ servings

Chocolate Fudge Cake

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 velvety-smooth chocolate fudge frosting that will send you straight to dessert paradise.
4.96 fra 24 stemmer
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 841 kcal

Equipment

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.

    Nutrition

    Calories: 841kcalCarbohydrates: 108gProtein: 10gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 98mgSodium: 649mgPotassium: 424mgFiber: 5gSugar: 76gVitamin A: 676IUVitamin C: 1mgCalcium: 174mgIron: 4mg
    Keyword chocolate cake, fudge frosting
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