Chocolate Fudge Cake + Video

Chocolate Fudge Cake is the best ever chocolate cake, that you will lose your mind over!

 

If you love chocolate cake as much as I do, I have a few more chocolate recipes you'll need to try soon. Check out this Chocolate Peanut Butter Poke Cake.

It starts with a chocolate cake and ends with decadent peanut butter whipped cream. Or, my go-to chocolate cake is a simple chocolate cake that's made with just one bowl.

If you love copycat recipes, you will want to try this Cracker Barrel Coca Cola Cake. Your whole family will want seconds.

Chocolate Fudge Cake - Recipe Notes

• You can substitute 1/2 cup of buttermilk for  1/2 cup whole milk and 1/2 tablespoon of white vinegar.
• You can add pecans or another type of chopped nuts to the frosting if you like.
• You can add a layer of peanut butter to the cake before you add the frosting.

Equipment for making chocolate fudge cake

• 9x13 Cake Pan
• Medium bowl
• Small Sauce Pan

What's the difference between chocolate cake and chocolate fudge cake?
Chocolate cake will typically be light and fluffy. But, this chocolate fudge cake is denser and a bit more moist than traditional chocolate cake.

It's somewhere between a piece of chocolate cake and a piece of chocolate fudge. Hence the name chocolate fudge cake is otherwise known as ooey-gooey chocolate cake.

What type of chocolate makes the best chocolate cake?
This chocolate fudge cake uses sweetened cocoa. But, if you cannot find sweetened cocoa where you are, you can use unsweetened. You will also need to add semi-sweet chocolate chips.

Semi-sweet chocolate adds the best flavor to your chocolate cake and melts more evenly than dark.

If you want a triple chocolate cake, you can always add in dark chocolate chips along with the semi-sweet chocolate chips.

What should you serve with this?
This chocolate cake recipe is delicious on its own. But, if you want to serve something with it, you can top it with a scoop of vanilla ice cream.

Try my Best Ever Vanilla Ice Cream recipe if you'd like to make your own. Or, why not try adding a scoop of whipped cream to the top?  You will love my homemade whipped cream.

You won't believe how easy it is to make. And, it tastes so good on this chocolate cake.

Does this cake need to be refrigerated?
Yes, when you are done making this ooey gooey chocolate cake recipe, you will need to let it come to room temperature. Then, you can refrigerate the chocolate fudge cake until the icing is set.

After that, you can wrap it in plastic and refrigerate leftovers for two days. I don't find that our leftovers last anywhere near as long as that.

Can you freeze fudge cake?
Yes, if you have cake leftover that you won't eat within two days, you can freeze it. You will want to freeze each piece separately. Just cut it into serving-size pieces. Then, wrap each piece in two layers of plastic wrap. Then, wrap it in aluminum foil.

Freeze the pieces on a single layer on a baking sheet. Then you can place more than one piece on top of another in a freezer-proof container. Take out one piece and allow it to thaw in the refrigerator.

You can put the chocolate fudge cake in the microwave for a few seconds to warm it up if you like. Or, you can enjoy it at room temperature. It will be more gooey if it is warm.

FAQ

• Help my icing didn't thicken up! - The icing will thicken as it cools.
• What type of vinegar should I use? - You should use white vinegar in this recipe.
• Do I have to add the icing? - No, if you don't want icing, the cake is sweet enough on its own.

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Watch our Triple Chocolate Cake video

If you want to see exactly how I make this Chocolate Fudge Cake, just watch the video for step by step directions to make this ooey gooey chocolate cake.

Yield: 12

Author: Donna Elick

Print

Chocolate Fudge Cake

Chocolate Fudge Cake is the best ever chocolate cake, that you will lose your mind over!

Prep time: 20 MCook time: 20 MTotal time: 40 M

Ingredients

For the cake

• 2 cups granulated sugar
• 2 cups all-purpose flour, plus 1 tablespoon divided
• 1 teaspoon baking powder
• 2 teaspoon baking soda, divided
• 1/2 pound (1 cup) unsalted butter
• 1/4 cup sweetened cocoa powder (sweet or unsweet will work)
• 1 cup water
• 2 large eggs
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1/2 tablespoon vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups semi sweet chocolate chips

For icing

• 1/4 cup cocoa powder (sweet or unsweet will work)
• 1/4 pound unsalted butter
• 6 tablespoons milk
• 1 pound powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F. Prepare a 9x13 cake pan by buttering and flouring. Set aside
2. In a small cup add 1/2 cup milk and 1/2 tablespoon vinegar. Set aside.
3. In a medium-sized bowl combine 2 cups flour, sugar, salt, 1 teaspoon baking soda, and baking powder, stir with a whisk to combine. Set aside.
4. In a small saucepan combine butter, cocoa, and water. Bring to a boil, then add to flour mixture. Beat well.
5. Add 1 teaspoon of baking soda to milk mixture. Set aside. In a small bowl combine chocolate chips and 1 tablespoon of flour. Set aside.
6. Add eggs to flour mixture. Then add milk mixture and vanilla. Beat well to combine. Add chocolate chips to the mixture and fold in.
7. Pour into the prepared cake pan. Bake for 20 minutes or until a toothpick comes out of the center clean.
8. 5 minutes before cake is done, prepare the icing.

For the icing

1. Bring cocoa, butter, and milk to a boil in a large saucepan. Remove from heat and add powdered sugar, salt and vanilla beat well with mixer. Spread over hot cake. Serve!

http://www.theslowroasteditalian.com/2013/04/ooey-gooey-chocolate-insanity-cake.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published April 2013, updated and republished July 2020.

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