This Chocolate Fudge Cake is rich, soft, and deeply chocolaty, with tender cake layers and smooth fudge icing covering every bite. I like making it for birthdays, celebrations, or whenever I want a serious chocolate dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g dark chocolate
350 ml double cream
200 g unsalted butter
150 g icing sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
70 g cocoa powder
1 teaspoon instant coffee
120 ml hot water
180 g unsalted butter, softened
150 ml vegetable oil
180 g granulated sugar
180 g soft light brown sugar
6 eggs
200 ml buttermilk
300 g plain flour
1.5 teaspoons baking soda
1 tablespoon white vinegar
Directions
I add the dark chocolate, double cream, butter, icing sugar, vanilla, and salt to a saucepan over medium heat. I stir gently until the chocolate and butter melt completely and the icing becomes smooth.
Then I strain the icing through a sieve, cover it, and let it set in the fridge for a few hours or at room temperature overnight.
I preheat the oven to 180°C, then grease and line three 8-inch cake tins. I whisk the cocoa powder, instant coffee, and hot water together, then let it cool for 5–10 minutes.
Next I add the softened butter, vegetable oil, granulated sugar, and brown sugar, then beat everything for 5 minutes. I mix in 3 eggs, then add the remaining eggs and buttermilk.
I add the plain flour and mix just until smooth. In a small bowl, I combine the baking soda and vinegar, then stir the bubbling mixture into the cake batter.
Then I divide the batter between the prepared tins and bake for 35–40 minutes, or until a toothpick comes out clean. I let the cake layers cool completely before assembling.
I place one cake layer on a plate, spread fudge icing over the top, then repeat with the second and third layers. Then I cover the outside of the cake with the remaining fudge icing and decorate it as desired.
Servings and Timing
This recipe makes 12 servings. Prep time is 35 minutes, cooking time is 40 minutes, and total time is about 1 hour 15 minutes. Each serving is approximately 620 kcal.
Variations
I sometimes add chocolate chips to the batter for extra richness. I can also add a little orange zest, a layer of raspberry jam, or a sprinkle of sea salt on top to change the flavor.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I let chilled slices sit at room temperature before serving so the fudge icing softens again.
FAQs
Can I make this cake ahead of time?
Yes, I like making the cake layers and fudge icing a day ahead. I assemble the cake once everything is fully cooled and the icing has thickened.
Can I use milk chocolate instead of dark chocolate?
I can use milk chocolate, but the icing will taste sweeter and less intense. I prefer dark chocolate for a richer fudge flavor.
Why do I add instant coffee?
I add instant coffee because it deepens the chocolate flavor. The cake does not taste strongly of coffee.
Can I make this as a two-layer cake?
Yes, I can divide the batter between two larger tins, but the baking time may be slightly longer.
Can I freeze Chocolate Fudge Cake?
Yes, I freeze the cake layers before icing, or freeze slices once assembled. I wrap them well and thaw them in the fridge overnight.
Conclusion
This Chocolate Fudge Cake is a rich, impressive dessert with soft chocolate layers and silky fudge icing. I love serving it when I want a classic homemade cake that feels indulgent and celebration-worthy.
📖 Recipe:
Print
Chocolate Fudge Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Chocolate Fudge Cake is rich, moist, and deeply chocolaty with tender cake layers and smooth fudge icing. Perfect for birthdays, celebrations, or any occasion that calls for an indulgent dessert.
Ingredients
450 g dark chocolate
350 ml double cream
200 g unsalted butter
150 g icing sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
70 g cocoa powder
1 teaspoon instant coffee
120 ml hot water
180 g unsalted butter, softened
150 ml vegetable oil
180 g granulated sugar
180 g soft light brown sugar
6 eggs
200 ml buttermilk
300 g plain flour
1.5 teaspoons baking soda
1 tablespoon white vinegar
Instructions
- Add the dark chocolate, double cream, butter, icing sugar, vanilla extract, and salt to a saucepan over medium heat. Stir until smooth and fully melted.
- Strain the icing through a sieve, cover, and chill for a few hours or leave at room temperature overnight until thickened.
- Preheat the oven to 180°C. Grease and line three 8-inch cake tins.
- Whisk together the cocoa powder, instant coffee, and hot water. Let cool for 5 to 10 minutes.
- Beat the softened butter, vegetable oil, granulated sugar, and brown sugar for about 5 minutes until light and fluffy.
- Mix in 3 eggs, then add the remaining eggs and buttermilk.
- Add the plain flour and mix just until smooth.
- In a small bowl, combine the baking soda and vinegar. Stir the bubbling mixture into the batter.
- Divide the batter evenly among the prepared tins.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake layers completely.
- Place one cake layer on a serving plate and spread with fudge icing. Repeat with the remaining layers.
- Cover the top and sides of the cake with the remaining fudge icing and decorate as desired.
Notes
Add chocolate chips to the batter for extra richness.
Try orange zest, raspberry jam between layers, or a sprinkle of sea salt for flavor variations.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Allow refrigerated slices to come to room temperature before serving.
Cake layers or individual slices can be frozen and thawed overnight in the refrigerator.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 48 g
- Sodium: 280 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 145 mg
