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
- 135Â grams (3/4 cup) brown sugar
- 2 teaspoons vanilla extract
- 3Â large eggs, room temperature
- 280Â grams (2 cups) plain flour or all purpose flour
- 60Â 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
- 240Â 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.
Chelsea XO&So says
This was a fantastic cake! So fluffy and delicious. Thanks for the great recipe.
Jessica Holmes says
I’m so glad you enjoyed it!
Charlotte says
Hi there, can we add espresso powder? Thank you.
Jessica Holmes says
Hi Charlotte, I haven’t tried but shouldn’t be a problem if you added a little bit!
SÃle says
Is that 280 gr of flour equivalent to 2 cups? We use metric so am not sure about cup measurements – thanks! Sounds great but want to make sure before i make it (& had assumed right or wrong that 240 whether mls or grams was what a cup referred to).
Jessica Holmes says
Hi, yes 280 grams is equal to 2 cups when spooned and levelled, however I always recommend using the gram measurements for accuracy!
Ashlee says
Can I replace the hot water with milk?
Jessica Holmes says
Hi Ashlee, I haven’t tried.
Rosemarie Mendoza says
Hi.
I havent tried the recipe yet.
i just wanted to ask, why the sourcream will be on the last procedure? is it always normal to put the hot water and the sour cream or the yougurt at the end? Thank you very much in advance.
Jessica Holmes says
Hi Rosemarie, this is my method for making a lovely soft and tender cake.
Donna Mcdonagh says
Could you leave out the sour cream
Jessica Holmes says
Hi Donna, I recommend using it or Greek yogurt for best results.
Sarah says
Hi ,
Is the top cracked when baked?
Thanks
Jessica Holmes says
Hi Sarah, no the top shouldn’t be overly cracked. A few imperfections is normal though!
Davina says
Best cake in the world. Thanks my family loved it. I made with an Oreo frosting as I had that leftover but everyone still loved it.
Jessica Holmes says
So glad to hear that Davina! And love the idea of Oreo frosting!
Lynn Clarke says
Can I use brown vinegar instead of white vinegar, regards
Jessica Holmes says
Hi Lynn, this recipe doesn’t have vinegar in it?
Adeeba Afzal says
I tried your recipe yesterday. And omggg everyone loved it. It was moist and fudgy. This will be my go to chocolate cake recipe from now on. Thank you so very much.
Jessica Holmes says
I love hearing that!
Adeeba says
Hey will this batter be enough for making a 6 inch 3 layer tall cake? And if i double the recipe will there be any problem? Thank you.
Jessica Holmes says
Hi, yes this can make either a two layer 8 inch cake or a three layer 6 inch cake. I haven’t tried doubling the recipe. If you want to make a greater amount of batter, I recommend making the recipe twice for best results.
Adeeba says
Hey i dont have brown sugar. Can i use normal sugar instead of brown sugar??
Jessica Holmes says
Yes you can if you like.
Davina says
Hi,
Can I make and freeze this cake to save it for my cheat day?
Jessica Holmes says
Yes you can! Always best to freeze a cake without frosting and then frost once thawed if you can.
Amisha Mistry says
Hi Jess,
I’ve just made this chocolate fudge cake recipe and it really is the BEST recipe. I’ll definitely make this again, so moist and tasty! Thank you for sharing.
Regards,
Amisha
Jessica Holmes says
Aw so glad you enjoyed it Amisha!
Rokiya says
Hi, can i make this cake without the sour cream?
Jessica Holmes says
I recommend using it if you can! A full fat Greek yogurt would as well.
Esraa says
Hi Jessica, is it possible for me to bake this in a rectangular pan and make this layers or is the recipe specialized for round cakes ?
Jessica Holmes says
Yes that’s totally fine!
Geetu says
Hi… Can I make this make without the frosting? Do I need to adjust (add more) the sugar measurements?
Jessica Holmes says
Yes feel free to leave the frosting. The cake is lovely by itself!