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Incredible Classic Chocolate Cake with Fudge Frosting Recipe

Incredible Classic Chocolate Cake Recipe with Fudge Frosting

Shaziya
This Incredible Classic Chocolate Cake is a dreamy indulgence that promises rich, velvety layers and a decadent fudge frosting. With just 20 minutes of prep and 35 minutes of baking, you’ll have a show-stopping dessert ready in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10

Ingredients
  

Cake Ingredients

  • 1 3/4 cups all-purpose flour 250g/9oz
  • 2 cups sugar 400g/14oz
  • 1/2 cup unsweetened cocoa powder 2oz/75g
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk 240ml/8floz
  • 1/2 cup vegetable oil, or any flavorless oil 120g/4oz
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee 240ml/8floz

Chocolate Fudge Frosting Ingredients

  • 1 cup butter, at room temperature 240g/8oz
  • 6 cups powdered sugar, SIFTED 1lb 8oz/675g
  • 1 1/3 cup cocoa 120g/4oz
  • 1 tablespoon vanilla extract
  • 2/3 cup whole milk 51/2floz/165ml

Instructions
 

  • Preheat the oven to 350°F (180°C). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 times, I just wanted 3 layers in mine.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
  • In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee.
  • Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
  • Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
  • Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
  • Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger.
  • Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
  • Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
  • If the frosting is too thick, slowly add more milk or half & half, one tablespoon at a time, until it reaches the desired consistency.
  • You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze it for up to 3 months. Allow frosting to come to room temperature before using.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal.
  • Create a crumb layer: With a knife or offset spatula, spread the top with frosting. Place the second layer on the top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean).
  • Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
  • To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
  • Finish your cake off with your homemade sprinkles.
  • Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
Keyword baking tips, chocolate cake, classic recipe, fudge frosting, homemade dessert
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