Chocolate Fudge Cake with Easy Fudge Frosting

Chocolate Fudge Cake with Easy Fudge Frosting. A homemade, old fashioned, easy to make one-bowl chocolate cake covered in an easy fudge frosting that’s made from chocolate chips.

Chocolate Fudge Cake with Easy Fudge Frosting

Originally published Feb. 2016

This chocolate fudge cake recipe is really being posted for the easy fudge frosting. The same one-bowl, super easy, chocolate cake recipe has been used several times on Rock Recipes from Black and White Cake to Chocolate Buttercream Cake to Strawberry Black Forest Cake.

It’s a real tried-and-true recipe that’s light , moist and tender and gets a great response every time. I’m adding it again here just to have the complete recipe in one place for convenience sake.

Chocolate Fudge Cake with Easy Fudge Frosting

I have made quite a few fudge frostings over the years but they can be fussy things to deal with. One of my old time favourites was a shortening based recipe which was also cooked, but had to be beaten for a long time in a pan of ice water.

That requires a had mixer and quite a bit of active time so I don’t make that much anymore. A friend suggested this recipe to me and I tweaked it a little to use less sugar and make it a bit more intensely chocolate flavoured than the original.

Chocolate Fudge Cake with Easy Fudge Frosting

Make no mistake, any fudge frosting is going to be a sweet frosting anyway. However, I found that using darker chocolate chips in this recipe rather than the semi-sweet it called for balanced the sweetness better.

Dark chocolate chips at 50% cocoa are my preference in this recipe.

The addition of a small amount of cocoa as well, really improved the overall  flavour without adversely affecting the fudge consistency.

Chocolate Fudge Cake with Easy Fudge Frosting

A few points to keep in mind:

• Do not over boil the mixture to begin with or you risk the frosting crystallizing.
• Be careful in measuring the butter. Over-measuring can turn a glossy frosting into a greasy frosting.
• Do use 50% cocoa chocolate chips which contain less sugar than regular semi sweet chips.
• Do not whip it on high speed. Fudge frosting should be dense and introducing air into the mixture can also cause it to crystallize.

If you’re looking for more fudgy treats, you might also like our recipe fro Homemade Fudgee-O’s:

Fudge Sandwich Cookies – a.k.a. Homemade Fudgee-O Cookies.

Like this Chocolate Fudge Cake with Easy Fudge Frosting recipe?

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Yield: 16 servings

Chocolate Fudge Cake with Easy Fudge Frosting

Prep Time: 35 minutes

Cook Time: 35 minutes

Cooling time: 3 hours

Total Time: 4 hours 10 minutes

Chocolate Fudge Cake with Easy Fudge Frosting - a homemade, one-bowl chocolate cake covered in an easy fudge frosting that's made from chocolate chips.

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Ingredients

For the Chocolate Cake

• 2 cups sugar, (regular white granulated sugar)
• 2 cups all purpose flour
• ¾ cup cocoa
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 cup soured milk
• 1 cup black coffee
• ½ cup vegetable oil
• 1 tsp vanilla extract

For the Fudge Frosting

• 2/3 cup butter
• 2/3 cup sugar
• 4 tbsp cocoa
• 1 tsp vanilla extract
• 2/3 cup milk
• 2 cups dark chocolate chips, 50% cocoa

Instructions

To prepare the Chocolate Cake

1. Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
2. Grease two 8 or 9 inch round cake pans and dust with cocoa instead of flour. I also like to line the bottoms of the pans with circles of parchment paper to ensure an easy release from the pan.
3. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.

To prepare the Fudge Frosting

1. Add the butter, sugar, cocoa, vanilla extract and milk to a medium sized saucepan and bring to a gentle boil for 1-2 minutes.
2. Remove from the heat and stir in the chocolate chips until melted and smooth.
3. Transfer the mixture to a bowl to cool completely. This usually takes an hour or more. Stir the mixture occasionally.
4. Beat in a stand mixer on low until the frosting thickens to a spreadable consistency. You can place it in the fridge a couple of times for 15 minutes or so to cool it faster if this is taking a long time to become spreadable.
5. Use immediately to frost the top, middle and sides of the chocolate cake.
6. Store leftovers in an airtight cake dome.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  KitchenAid KHM512ER 5-Speed Hand Mixer, Empire Red
• 
  Silicone Spatula Set
• 
  FineDine Premium Various Sizes Stainless Steel Mixing Bowl (10 Piece) With Airtight Lids

Nutrition Information

Yield

16

Serving Size

16 servings
Amount Per Serving Calories 475Total Fat 23gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 11gCholesterol 47mgSodium 302mgCarbohydrates 63gFiber 3gSugar 44gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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