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Decadent Double Chocolate Fudge Cake

A rich, incredibly moist chocolate cake loaded with cocoa and chocolate chips, topped with a smooth, glossy chocolate fudge frosting. Perfect for any celebration or a sweet indulgence.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3/4 cup Unsweetened cocoa powder Dutch-processed recommended
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 large Eggs room temperature
  • 1 cup Whole milk room temperature
  • 1/2 cup Vegetable oil
  • 2 tsp Vanilla extract
  • 1 cup Boiling water
  • 1 cup Semi-sweet chocolate chips
For the Chocolate Fudge Frosting
  • 1/2 cup Unsalted butter (1 stick)
  • 1/2 cup Unsweetened cocoa powder Dutch-processed
  • 3 cups Powdered sugar
  • 1/4 cup Whole milk plus more if needed
  • 1 tsp Vanilla extract
  • Pinch Salt

Equipment

  • 9-inch round cake pans (2)
  • Large mixing bowls (2)
  • Electric mixer (stand or hand)
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Sieve/Sifter
  • Small Saucepan
  • Wire Rack

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring all surfaces are covered. Alternatively, line the bottom of each pan with a parchment paper circle.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
  3. In a separate large bowl, whisk together the room temperature eggs, whole milk, vegetable oil, and vanilla extract until thoroughly combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix.
  5. Carefully pour in the boiling water into the batter and stir until the batter is smooth and thin. This is a very thin batter, which is normal for this type of cake. Fold in the semi-sweet chocolate chips.
  6. Divide the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out with moist crumbs, not wet batter.
  7. Allow the cakes to cool in their pans on a wire rack for 10-15 minutes before carefully inverting them onto the wire rack to cool completely. Do not frost warm cakes.
Make the Chocolate Fudge Frosting
  1. While the cakes are cooling, prepare the frosting. Melt the unsalted butter in a small saucepan over medium heat. Once melted, whisk in the cocoa powder until smooth and a thick paste forms. Remove from heat.
  2. Gradually whisk in the powdered sugar, whole milk, vanilla extract, and a pinch of salt until the frosting is smooth, glossy, and spreadable. If the frosting is too thick, add more milk 1 teaspoon at a time. If it's too thin, add more powdered sugar 1 tablespoon at a time.
Assemble the Cake
  1. Once the cake layers are completely cool, place one cake layer on your desired serving plate or cake stand. Spread about 1/3 of the chocolate fudge frosting evenly over the top of this layer.
  2. Carefully place the second cake layer on top of the first. Spread the remaining frosting evenly over the top and sides of the cake, using an offset spatula for a smooth finish.
  3. Slice and serve your decadent double chocolate fudge cake immediately. Enjoy!

Notes

For best results, ensure all cold ingredients (eggs, milk) are at room temperature before mixing, as this helps create a smoother batter and a more uniform texture. Overmixing the batter can develop the gluten too much, leading to a tougher cake, so mix only until just combined. For an even deeper chocolate flavor, consider adding 1 teaspoon of instant espresso powder to the boiling water in the cake batter. It enhances the chocolate without making the cake taste like coffee. This cake can be stored covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For optimal taste and texture, bring refrigerated cake to room temperature before serving.