Saturday, July 11, 2020

Chocolate Fudge Cake + Video

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

Chocolate Fudge Cake 

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

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.

Chocolate Fudge Cake

Equipment for making chocolate fudge cake


Chocolate Fudge Cake

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.

Chocolate Fudge 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.

Chocolate Fudge Cake

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.

Best Ever 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.

Chocolate Fudge Cake

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.

Best Ever Chocolate Cake


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:
Print
Chocolate Fudge Cake

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!

Chocolate Fudge Cake

Originally published April 2013, updated and republished July 2020.

http://amzn.to/2npi3zd

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

50 comments:

  1. Oh wow, your chocolate cake looks so delicious!

    ReplyDelete
  2. I make a similar cake except I poke holes in the cake with a fork, then pour the warm icing over the cake. The icing then seeps down into the cake. I also add cinnamon to both the cake batter and the icing. If your cake is as good as mine, and it looks even better than mine, it is really good.

    ReplyDelete
  3. Hi my cake is in the oven and i hope it comes out as should i noticed you have 2 tsp baking soda then you say add 1 tsp BP to the milk mixture I noticed this after the fact ...my cake has 4 mins more so we'll see how that goes .

    ReplyDelete
    Replies
    1. The other teaspoon of baking powder went in with the dry ingredients. Reread the recipe.

      Delete
  4. when do you add the salt, I figure with the bs and bp, but I didn't see it, so I forgot it. and it takes my oven longer than 20 min. It does smell great!

    ReplyDelete
    Replies
    1. Yes, it goes in with the dry ingredients. Enjoy!

      Delete
  5. My girlfriend made this for my birthday. Love it.

    ReplyDelete
  6. just baked it INSANELY CHOCOLATY and more like a pudding, gonna have rest off it with ice cream i think

    ReplyDelete
  7. I made this for my nephews birthday party, and I swear it was gone so fast, it was awesome!

    ReplyDelete
  8. How do you make the Amber color drizzle/cobweb look accents

    ReplyDelete
    Replies
    1. I was playing with melted sugar that was on its way to caramel. Alton Brown has a great tutorial here: He calls them doodads. http://www.foodnetwork.com/recipes/alton-brown/banana-splitsville-recipe/index.html

      Delete
  9. what if you only have regular cocoa and not "sweetened". I don't think we have such an animal up here in Canada

    ReplyDelete
    Replies
    1. You can make sweetened cocoa powder. 1 part cocoa to 2 parts sugar. Mix with whisk. Store extra in an air tight container.

      Delete
  10. what do yo do if you don't have "sweetened" cocoa? all I have ever seen up here in Canada is plain cocoa.

    ReplyDelete
    Replies
    1. Use the plain cocoa. With all that sweetness you will not notice the difference. Enjoy and let us know how it goes.

      Delete
    2. It comes out the same, I been making this cake for years with the regular cocoa. It's the same recipe or another variation of Chocolate Sheet Cake but just in a cake pan. Normally I use buttermilk with my recipe instead of the milk and vinegar (which makes buttermilk) and if you're out of buttermilk it works just as well.

      Delete
    3. I was just thinking that it is pretty much the same as the Texas Chocolate Sheet Cake that I make!

      Delete
  11. My mother's grandma used to make this cake and it has passed down for generations in our family. This cake is amazing. Ours only differs by adding pecans into the frosting. :-)

    ReplyDelete
  12. Fantastic! I just made it! Thanks!!

    ReplyDelete
  13. This looks yumm! well Im planning to bake this today but I dont have baking soda. Do you think 2 tsp of baking powder instead of the soda would do ? Thank you.

    ReplyDelete
  14. What did I do wrong? The recipe was followed exactly as written. However, the result was more like a soup...very, very thin and runny. Was baked in a convection oven for 20 minutes and wooden tester came out clean. Icing was very thin as well. Cake was iced while still warm. Photos look tremendous, but was very disappointed in my result.

    ReplyDelete
    Replies
    1. Hey..I have the same problem with you. After 20 minutes in the oven still watery.

      Delete
  15. Was the cake cooked through? The icing will be very thin. It will set up as it cools. That is where the "ooey gooey" comes in. Email me if you have any other questions.

    ReplyDelete
  16. Same as Texas sheet cake, been making this 30yr's, also add 1 cup chopped walnut's to cooked frosting ,pour on hot cake, take's while to set, best ever had, also, can take more then 20 min's to bake, just keep checking center to know, pic above look like cut square's stacked , look's better then 1 square......

    ReplyDelete
    Replies
    1. Have been making this Texas sheet cake for about 40 years. I think my recipe is easier to make. But it is wonderful.

      Delete
  17. Is this for one 9 inch cake?

    ReplyDelete
  18. I have made a similiar one but I spread a layer of peanut butter on cake before adding the icing. So good. Gonna try this!

    ReplyDelete
  19. I just finished making this cake but the icing isnt nearly as thick as the one in the picture. Did you double the icing recipe to get it like that? What did you do?

    ReplyDelete
    Replies
    1. It should thicken as it cools. Let me know if it did that for you.

      Delete
  20. This cake sounds amazing! Not that I need any more chocolate cake recipes, but I'm pinning this one anyways. I'm just wondering, what is the purpose of mixing the chocolate chips with the flour?

    ReplyDelete
    Replies
    1. The flour keeps the chocolate chips from sinking to the bottom.

      Delete
  21. Would I have to adjust the sugar if I only use regular cocoa?

    ReplyDelete
  22. What type of vinegar is used in this recipe? White or Apple cider?

    ReplyDelete
    Replies
    1. My guess is that you would use white vinegar. All the recipes that I've used use white, and it's used to help make the cake fluffier. The apple cider vinegar could make it taste weird.

      Delete
  23. We call this cake Texas Sheet Cake.DELICIOUS!

    ReplyDelete
    Replies
    1. to make it right now...im using normal coco. and no ising....too sweet, will still be good????

      Delete
    2. If you are still using the sugar in the batter recipe, it will be fine. Where I live we have only normal cocoa powder (unsweetened). And I often skip the icing for any cakes that I bake. My hubs prefers it that way. Hope this helps!

      Delete
  24. do you really need that much icing sugar? all sounds good, but I made an almond icing to drizzle on Cranberry Almond cake and it was sooooo sweet but drizzling it on cake gave it just the right touch

    ReplyDelete
  25. After 20 minutes, my 9 x 13 cake is not done!!

    ReplyDelete
  26. I cooked mine for 35 minutes. It was still soup at 20 minutes. I used unsweetened cocoa powder and added 3 tbs sugar and it turned out great.

    ReplyDelete
  27. Saved as a favorite, I really like your blog!

    ReplyDelete
  28. does this chocolate cake recipe appear in your book, The Simple Kitchen?

    ReplyDelete
  29. Cooked up great!! I'm not good at icing, but tjis spread okay, m

    ReplyDelete
  30. Would this cake work as rounds for a layer cake? If it would, would this icing also work for icing a layer cake if I let it cool a bit so it wasn’t runny before icing the cake? My husband wants a layer cake for his birthday!

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤