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.
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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.
Flora Chamberlain says
Hiya,
I’m planning to make this for my partners birthday, if I wanted to make the cakes ahead of time and decorate on the day, would wrapping in cling film and leaving in the fridge overnight keep them moist?
Thanks
Jessica Holmes says
Hi Flora, so excited you are going to try this one. Cakes tend to dry out in the fridge, so I would recommend freezing them – even it’s just for a few days. Then just defrost at room temperature before decorating and serving.