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Moist Chocolate Cake with Chocolate Fudge Frosting

Rich, decadent three-layer chocolate cake with thick chocolate fudge frosting, perfect for celebrations and chocolate lovers.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 3 large eggs room temperature
  • 1 cup whole milk room temperature
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee or hot water
Chocolate Fudge Frosting
  • 1 cup unsalted butter softened
  • 0.75 cup unsweetened cocoa powder
  • 4 cups powdered sugar sifted
  • 0.5 cup heavy cream
  • 2 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • Three 9-inch round cake pans
  • Electric mixer
  • Mixing bowls
  • Wire cooling racks
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract. Beat with electric mixer on medium speed for 2 minutes until smooth.
  4. Stir in hot coffee by hand until fully incorporated. Batter will be thin.
  5. Divide batter evenly among prepared pans. Bake 30-35 minutes until toothpick comes out clean.
  6. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  7. For frosting, beat softened butter until fluffy, about 3 minutes.
  8. Add cocoa powder and beat until combined. Gradually add powdered sugar alternating with cream.
  9. Mix in vanilla and salt. Beat on high speed 2 minutes until light and fluffy.
  10. Place first cake layer on serving plate, spread 1 cup frosting on top.
  11. Add second layer, spread with frosting. Top with third layer.
  12. Apply thin crumb coat over entire cake. Refrigerate 15 minutes.
  13. Apply final thick layer of frosting over top and sides. Serve at room temperature.

Notes

Store cake covered at room temperature up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving for best flavor and texture. Can freeze unfrosted layers up to 3 months.