Velvet Fudge Chocolate Cake
A rich, moist, and deeply chocolatey dessert with an ultra-smooth fudge frosting, perfect for birthdays and special occasions.
Ingredients
For the Cake
- 1.5 cups 1½ cups (190g) all-purpose flour
- 0.5 cups ½ cup (50g) cocoa powder
- 1.5 cups 1½ cups sugar
- 1 tsp 1 tsp baking powder
- 1 tsp 1 tsp baking soda
- 0.5 tsp ½ tsp salt
- 2 large 2 large eggs
- 0.5 cups ½ cup vegetable oil
- 1 cups 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 tsp 1 tsp vanilla extract
- 1 cups 1 cup hot coffee (or hot water)
For the Fudge Frosting
- 200 g 200g dark chocolate
- 0.5 cups ½ cup (115g) butter
- 1 cups 1 cup powdered sugar
- 0.5 cups ½ cup heavy cream
- 1 tsp 1 tsp vanilla extract
Instructions
Make the Cake
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, vegetable oil, buttermilk, and vanilla extract, then mix until well combined.
- Slowly pour in the hot coffee while mixing, until the batter becomes smooth and slightly thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cakes to cool completely before frosting.
Make the Fudge Frosting
- Melt the dark chocolate and butter together until smooth.
- Add the powdered sugar, heavy cream, and vanilla extract, then whisk until the frosting is thick, glossy, and smooth.
- Place the frosting in the refrigerator for about 10 minutes to slightly firm up before using.
Assemble the Cake
- Place one cake layer on a serving plate and spread an even layer of fudge frosting on top.
- Add the second cake layer and cover the entire cake with the remaining frosting.
- Smooth the top and sides for a glossy velvet finish.
Notes
Optional decorations include chocolate curls, cocoa dust, a drizzle of melted chocolate, or Ferrero chocolates on top.