Dark Chocolate Fudge Cake

cropped image of chocolate fudge cake with four slices cut into it with bowl of chocolate chips and two forks in front.

Dark Chocolate Fudge Cake

Dark Chocolate Fudge Cake...the perfect cake for any chocolate lover! Made with two types of chocolate and baked to fudgy perfection, this cake is the perfect dessert to bake for any and every occasion.

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 55

Total Time: 1 20

Servings: slices

Calories: 383kcal

Ingredients

Cake

⅞ cup all purpose flour
½ cup natural process cocoa powder
⅞ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup bittersweet chocolate
2 large eggs room temperature
½ cup whole milk room temperature
7 Tablespoons vegetable oil
1 teaspoon vanilla extract
½ cup water

Frosting

3 Tablespoons salted butter room temperature
1 cup powdered sugar
¼ cup cocoa powder
2⅔ Tablespoons whole milk
½ teaspoon vanilla extract
½ cup bittersweet chocolate melted

Instructions

Cake

Heat oven to 350℉/177℃.
Spray an 8-inch x 3-inch round cake pan with baking spray. Set aside.
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Place bittersweet chocolate in a medium microwave safe bowl.
Microwave in 15 second increments, stirring well after each, until chocolate is melted and smooth. Set aside.
In a large bowl, whisk together eggs, milk, oil, vanilla, and water.
Mix in melted chocolate.
Add dry ingredients to chocolate mixture.
Whisk until smooth.
Pour into prepared pan.
Bake for 55 minutes, or until cake tests done.

Frosting

In a medium bowl, beat butter, powdered sugar, and cocoa together.
Add milk and vanilla.
Beat until smooth and fluffy.
Mix in melted chocolate.
Spread on top of cooled cake.

Notes

Expert Tips:

Be careful to not over-mix the cake batter! If it’s mixed too much, the cake may become tough and not rise properly.
If you’re unsure the cake is baked after the time listed below, you can use a cake tester or tooth pick. If it comes clean, the cake is baked through!
Let the cake cool COMPLETELY before frosting it.
Make sure the butter and milk are room temperature before mixing the frosting.
Remember to sift the cocoa powder and powdered sugar!
If frosting is too thick, you can add a little more milk.
You can divide this cake into 2 layers. If you do, double the frosting for middle filled and top covered. Triple the frosting if you want to frost the whole cake.

Nutrition