Rich Double Chocolate Fudge Cake

 

Ingredients

For the chocolate cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee

For the chocolate fudge frosting

1 cup unsalted butter, softened
3/4 cup unsweetened cocoa powder
4 cups powdered sugar
1/2 cup whole milk or heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
4 ounces semi-sweet chocolate, melted and slightly cooled

Instructions

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, milk, vegetable oil, and vanilla extract. Beat until the batter is smooth and well combined.

4. Slowly stir in the hot water or hot coffee. The batter will be thin, which helps create a moist chocolate cake.

5. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

6. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. To make the frosting, beat the softened butter until creamy. Add the cocoa powder and mix until smooth.

8. Gradually add the powdered sugar, alternating with the milk or cream. Beat in the vanilla extract and salt.

9. Pour in the melted, cooled chocolate and beat until the frosting becomes thick, smooth, and glossy. Add a little extra cream if needed to reach a spreadable consistency.

10. Place one cooled cake layer on a serving plate. Spread a generous layer of chocolate fudge frosting over the top.

11. Place the second cake layer on top. Cover the top and sides with the remaining frosting, creating thick swirls and rustic peaks with a spatula.

12. Let the cake rest for 20–30 minutes before slicing so the frosting can settle slightly.

13. Slice and serve at room temperature for a rich, moist chocolate crumb and thick, fudgy chocolate frosting.