The perfect Chocolate Fudge Cake covered in a creamy real chocolate buttercream. Two layers of buttery chocolate cake that sticks to your fork, paired with the ultimate chocolate frosting – heaven!
Get ready to swoon 💕
Today, we’re talking all things chocolate. More specifically, Chocolate Fudge Cake with creamy real chocolate frosting. I’ve been eating this Chocolate Fudge Cake ALL week so I know firsthand just how butter-licious it really is.
Two layers of beautifully soft and moist chocolate cake with a thick layer of chocolate buttercream. Who’s with me?!
On Monday, I shared with you my favourite chocolate frosting. I pull it out on every special occasion because it’s THAT good. You can use it on almost any cake or cupcake, but paired with my favourite Chocolate Fudge Cake? H-E-A-V-E-N.
This is one of those cakes where you’re not quite sure what’s better – the cake or the frosting. And while the frosting literally melts-in-your-mouth, I’d say this chocolate cake gives it a real run for its money.
Just like my favourite Chocolate Sour Cream Bundt Cake, this cake uses sour cream for its enviable texture. That paired with butter, cocoa powder and all the good things that every chocolate cake needs, means you end up with one special dessert.
It’s actually three days away from my birthday, so I’ve decided to give this cake to myself – Happy birthday to meeeee! Maybe that’s how I can justify eating three slices. But who I am kidding? Stick this cake in front of my face ANY day of the year, and I’m head over heels.
So if you have a birthday or dinner party or ANY kind of celebration at all coming up soon, please make this Chocolate Fudge Cake. If your guests are chocoholics like me, they will go mad for this fudgy temptation.
Just two layers of perfect chocolate cake covered in perfect chocolate buttercream. No fancy decorations (although you know I love that) or candy or fancy frosting. Just a good old-fashioned chocolate cake that’ll make you swoon – promise!
TIPS FOR MAKING CHOCOLATE FUDGE CAKE
- I have made chocolate cakes with both oil and butter. Both work just fine but I do think butter gives this cake a beautiful, rich flavour.
- The recipe begins by creaming the butter and sugar together, so you will need an electric mixer. Just make sure your butter is at room temperature and not too cold.
- Sour cream takes this cake over the top. Use full fat sour cream – we’re not on diets when it comes to chocolate cake.
- When you add the dry ingredients, use a wooden spoon or spatula so you don’t over mix the cake batter. This will ensure your cake is soft and tender.
- The hot water is important – don’t skip it! Your batter will still be quite thick – this is ok.
- The cakes will be ready when a skewer inserted into the centre comes out clean. Leave to cool completely before stacking and frosting.
HOW TO MAKE PERFECT BUTTERCREAM
- I recently shared my recipe for the Best Chocolate Frosting. That’s what I used for this Chocolate Fudge Cake.
- It’s perfect because it’s thick, creamy and so tasty that you don’t need to decorate the cake with anything else – this frosting is everything 💕
- I’ve written a whole stack of tips for making perfect buttercream HERE.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Chocolate Fudge Cake
A beautiful Chocolate Fudge Cake covered in chocolate buttercream.
Ingredients
Chocolate fudge cake
- 230 gram (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 135 grams (3/4 cup) brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 280 grams (2 cups) plain flour or all purpose flour
- 60 grams (3/4 cup) cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 120 ml (1/2 cup) hot water
- 240 ml (1 cup) sour cream, room temperature
Chocolate fudge frosting
Instructions
- Grease and line two 8-inch round cake pans with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
- Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
- In a separate bowl, sift plain flour, cocoa powder, baking powder, baking soda and salt and lightly whisk.
- Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick – this is fine.
- Divide chocolate batter into prepared cake pans and bake for approximately 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool for about 10 minutes before carefully transferring to a wire rack to cool completely.
- Make a batch of real chocolate buttercream and cover the middle, top and sides of the chocolate cakes.
Jess says
Can you use self raising flour instead of normal flour? If so do you still have to put baking soda and baking powder?
Jessica Holmes says
Hi Jess, I recommend following the recipe as is if you can. The ratio won’t be the same if you use self raising flour.
Preetika says
Hi I made this cake and used powdered sugar in icing and even sifted it. Yet there was crunch in the icing.any idea why it may have happened?
Jessica Holmes says
I’m not sure sorry!
Preetika says
Hi do I need to use something to soak the cake before adding buttercream?
Jessica Holmes says
Hi, no I don’t add anything?
Kaitlyn says
Hi Jess. Just have a question before I bake this delicious looking cake: do you have any Nutrition facts on this recipe? I particularly need to know the carbohydrates, if that is possible. thanks.
-Kaitlyn
Jessica Holmes says
Hey Kaitlyn, I don’t I’m sorry but there are lots of free nutrition calculators online!
Els says
Hi Jessica! I’m looking for the perfect espresso cake. Do you think I could add espresso powder to the cup of hot water to turn this into a mocha cake?
Jessica Holmes says
Hi Els, yes I think that would be fine!
Hiba says
Heyy, i am gonna try this recipe tomorrow, can i frost this with simple chocolate ganache? And can i use buttermilk instead of sour cream?
Thanks
Jessica Holmes says
Hi, yes you can use a different frosting if you like. You can use buttermilk but I recommend using sour cream if you can for the best flavour and texture.
Pam Seymour says
would this cake be strong enough to dress with royal icing? I’ve been asked to make a chocolate wedding cake with royal icing wrap and flowers on top.
Jessica Holmes says
Hi Pam, I have’t worked much with royal icing before but I would guess yes? Otherwise there’s my Chocolate Mud Cake that’s a firmer consistency.
Sara says
Its my birthday tomorrow, I want to make this .. is this the sour cream that you put on Mexican food???
Jessica Holmes says
Hi Sara, happy birthday! Yes just regular full fat sour cream or you can use Greek yogurt. It helps keep the cake lovely and moist!
Brigitte Lemay says
Hello,
Would love to make this cake for my husband’s birthday tomorrow, but I only have plain greek yogourt in the fridge. Could I use that instead of the sour cream?
Plus, I don’t have 2 round cake pans. Could I make it in a 9 x 13 rectangular pan?
Thank you for your help!
Brigitte
Jessica Holmes says
Yes that would work well Brigitte! And yes you could make it in one long pan instead, just keep an eye on the cooking time – a skewer inserted in the middle will come out clean when it’s good to go! Hope you enjoy it!
Chavalegi says
I made this cake today and my goodness, the texture is unbelievable .
Now I wanna eat it everyday. Might as well make cupcakes from it too.
Thanks so much for sharing this with us!!
Jessica Holmes says
Aww so happy to hear that Chavalegi!
Nisa Izyani says
Can I change plain flour with self-raising flour?
Jessica Holmes says
No I don’t recommend it!
Tricia says
So, after your advice when I asked about using butter instead of oil in your mint chocolate cake, I used this recipe for my sons birthday cake last week. He changed his mind on the frosting though so I made your peanut butter cream to go on it. OH MY GOODNESS! Both were absolutely delicious! We all loved it with sliced Snickers and Peanut Butter Cups on the top. I scaled down the recipe to suit 7 inch tins and used Greek yogurt instead of sour cream and it was the best chocolate cake I’ve ever had.
Now to choose a recipe for my birthday cake next week… 🙂
Jessica Holmes says
Tricia! What a lovely comment to receive! Thank you so much for the kind feedback. I’m so glad you and your son loved this cake! ❤️
Jessica Holmes says
Hi Ann, this cake makes quite a lot of batter so it would recommend keeping it as two cakes. You could try scale down the recipe or try my Chocolate Buttermilk Cake.
Maureen says
Hi,
Can i substitute sour cream with plain yogurt? Will the taste remain the same?
Jessica Holmes says
Yes! Use a thick Greek or natural yogurt that’s not sweetened – it will taste exactly the same ☺️
Claire says
Hiya! This cake looks lovely – planning on making it for our Christmas dessert! I was wondering if it works well as a hot chocolate fudge cake? Wasn’t sure how the frosting would be after being in the microwave! (We’re a fussy family – we need a cake that works hot and cold)
Jessica Holmes says
Hi Claire, excited you are thinking about trying this cake. I’m not 100% sure what you mean about a hot cake. This cake could be warmed in the microwave but the frosting would definitely melt. You could pour over a ganache or something warm instead of you liked.
Susannah Woodford says
Hi Jess,
This is my favourite cake to make (& eat) & has been an absolute hit amongst friends!
Do you think I could make it as a 4 layered cake instead of two? I have my engagement party coming up and I think it might be a good alternative to a very traditional cake instead!
Thanks Jess 🙂
Jessica Holmes says
Hi Susannah, so glad you love this cake! It’s one of my all-time faves. And absolutely, it would make an amazing 4 layer cake!