The BEST Chocolate Cake with Fudge Frosting
Try this recipe for The BEST Chocolate Cake with Fudge Frosting.
Try this recipe for The BEST Chocolate Cake with Fudge Frosting.
- 2 eggs
- 1/2 cup milk
- 1 tsp salt
- 1 cup buttermilk
- 1 tsp baking powder
- 2 cups granulated sugar
- 2 tsp baking soda
- for the cake:
- 1/2 cup butter cubed
- 1 tbsp vanilla extract
- 1/2 cup vegetable or canola oil
- 1 & 3/4 cups all-purpose flour
- sprinkles for decorating
- 3/4 cup cocoa powder (i like rodelle's organic cocoa)
- 1 cup hot black coffee (make sure it's strong!)
- for fudge frosting:
- 4 ounces (1 small box) bittersweet chocolate chopped
- 1 (16 ounce) box confectioners' sugar (powdered suga
- Carbohydrate 2.89464625112934 g
- Cholesterol 93.4294791676669 mg
- Fat 37.2922318752886 g
- Fiber 0.00110416666666667 g
- Protein 2.17336479217578 g
- Saturated Fat 22.2882535418354 g
- Serving Size 1 1 Serving (116g)
- Sodium 302.87920834577 mg
- Sugar 2.89354208446268 g
- Trans Fat 2.78208845836258 g
- Calories 352 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside. Or, if using another pan, spray liberally with cooking spray (such as two 9" rounds, or a Bundt pan, or line 2 muffin tins with 24 paper liners).
- In the bowl of a stand mixer, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined.
- Add in the oil, vanilla, buttermilk and eggs and beat on low speed until combined.
- Gently and slowly pour in the hot coffee until the batter comes together. Batter will be quite thin; this is okay.
- Pour the batter evenly into the pan or pan(s) or cupcake liners.
- Bake the 9x13" rectangular pan for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely. (Other pan times will be at the end of this recipe).
- To make the frosting: In a large bowl, combine the cubed butter and chopped chocolate bar.
- Microwave on HIGH power for about 30 seconds, stirring until completely melted and smooth.
- Cool for 5 minutes.
- Add the powdered sugar, milk and vanilla to the chocolate mixture and beat it on HIGH speed for 5-7 minutes or until the frosting is light and fluffy. It's easiest to do this in a stand mixer.
- Spread the frosting onto the cooled cake and smooth out the top.
- Sprinkle liberally with sprinkles, if using.
- Cover and refrigerate for 1-2 hours to set before cutting into slices.
- FOR CUPCAKES: Bake for 15-20 minutes.
- FOR BUNDT CAKE: Bake for 55-65 minutes.
- FOR TWO 9" ROUND CAKES: Bake for 25-30 minutes.
The Ultimate Chocolate Indulgence: My Go-To Chocolate Cake Recipe
As a busy working mom, time is a precious commodity. Weekends are often a whirlwind of errands, school activities, and family time, leaving little room for elaborate baking projects. Yet, there’s something undeniably comforting about the aroma of freshly baked cake filling the house. That’s why I’ve perfected this recipe for the best chocolate cake – a delicious treat that’s surprisingly simple to make, even on a tight schedule.
This isn't just any chocolate cake; it's a decadent symphony of rich, moist chocolate, perfectly balanced by a luscious fudge frosting. The secret? It's all in the details. The strong coffee adds a depth of flavor that elevates the chocolate to another level, while the buttermilk provides a tender crumb that simply melts in your mouth. I use a good quality cocoa powder – I’m a fan of Rodelle's organic cocoa – for that intense chocolatey taste, and the bittersweet chocolate in the frosting adds a touch of sophisticated bitterness that complements the sweetness perfectly. The recipe is flexible too; you can bake it in a 9x13 inch pan for a classic sheet cake, or try it in a Bundt pan for a showstopping presentation. Even cupcakes work wonderfully!
The best part? This recipe requires no special equipment or baking skills. A standard stand mixer makes things easier, but if you don’t have one, a good old-fashioned hand mixer will do the trick. The frosting is equally straightforward; a quick melt of chocolate and butter, followed by a few minutes of whipping with powdered sugar, milk, and vanilla, results in a creamy, decadent frosting that’s the perfect complement to the cake’s rich chocolate flavor. I love adding sprinkles – a little touch of whimsy for a truly special treat.
This chocolate cake isn't just for special occasions; it’s perfect for a cozy night in, a casual get-together with friends, or even a simple mid-week pick-me-up. It's the kind of cake that brings a smile to everyone's face, reminding us of the simple pleasures in life. It’s also incredibly versatile. I've served it at birthday parties, potlucks, and even just as a delicious dessert after dinner. The rich chocolate flavor and creamy frosting always make a hit, no matter the occasion.
The secret to a truly moist and delicious cake is to ensure the ingredients are at room temperature before mixing. This allows for better blending and prevents lumps in the batter. Also, don't overmix! Overmixing can result in a tough cake. Mix until just combined, and the batter will be a little thin, which is perfect. And speaking of perfect, the cooling time is crucial for the frosting to adhere beautifully. Make sure the cake is completely cool before spreading the frosting. The slight chill from the fridge also helps to set the frosting and makes for beautifully neat slices.
This recipe has become my go-to dessert recipe for years. It's consistently delicious, always a crowd-pleaser, and surprisingly easy to make. I hope it becomes your favorite too. So go ahead, indulge in a slice (or two!) of pure chocolate heaven. The happy sighs and satisfied smiles will be worth every crumb.
Beyond the Basics: Customization Ideas
While this recipe is already delicious as is, don’t be afraid to get creative and add your own personal touch! Here are a few ideas:
- Add-ins: Consider adding chocolate chips, nuts, or even fresh berries to the batter for an extra burst of flavor and texture.
- Frosting Variations: Experiment with different types of chocolate – milk chocolate, dark chocolate, or even white chocolate – to create your own unique frosting flavor.
- Flavor Enhancements: A teaspoon of espresso powder or a splash of almond extract can add another layer of complexity to the cake.
- Decorating Fun: Get creative with your cake decorating! Use different types of sprinkles, create chocolate shavings, or even add fresh flowers for an elegant touch.
This chocolate cake recipe is more than just a dessert; it’s a testament to the power of simple ingredients, careful preparation, and a dash of love. I hope you enjoy baking it as much as I enjoy sharing it with you.
