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The BEST Chocolate Cake with Fudge Frosting

January 24, 2017 by thedomesticrebel | 14 Comments

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Photo of chocolate cake with multi-colored sprinkles, and the title of the recipe.I’m not even kidding you – this is the BEST Chocolate Cake with Fudge Frosting ever! Moist, tender, fluffy cake with a delectable frosting you have to try!

So today is my birthday – yay!

I am a whopping 26 years young. < I hate when people say that because I feel like I am old, not young, and this is why:

  • I go to bed by 9:30pm at the latest
  • I have to take my pills by 6:30pm or else I’ll suffer
  • I eat dinner around 4:30 every night
  • I have bad sciatica problems and often am seen clutching my sides and screaming “my HIPS!”
  • I’m an early riser
  • My knees literally make a crunching sound when I walk. They crack so loudly and crunchily that I can literally feel the crunch in my jowls. (Is that weird? Yes.)
  • I wear shower caps in the bath
  • I like pudding

I’m sure there are more reasons why I feel so damn old, but I can’t think of any, which is probably another reason why I feel old. *sigh*

ANYWAY. Today everyone in my family has to work, so I’m all alone (like every day) and the highlights of my day would be getting a massage in the evening, and buying two books that come out today. In other words, I’m getting CRUNK at 9am at Barnes & Noble.

I’m lame, I know. Don’t rub it in.

But you know what? I’m kind of glad I have a laid-back birthday, because sometimes there’s so much pressure on birthdays having to be these grand, extravagant things. Although I wouldn’t mind Tom Hiddleston taking me out for a drink later. (Call me, Tom).

The good news about all of this? I have CAKE! And I could not have asked for a better cake. Seriously, this stuff is better than a bakery cake. FOR REAL.

The cake recipe itself yields such a rich, decadent cake that’s moist and fluffy in texture with a tender crumb. You could feasibly eat this cake plain, it’s so moist and fabulous, but why would you skip out on fudge frosting?

And the frosting – Y’ALL HOLD ME. It’s so good. I ate a good several spatula-spoonfuls of it before frosting the cake and had to hold myself back from eating the whole bowl. It’s exactly what you need your frosting to be: fudgy, smooth, indulgent goodness.

Photo of the top of the cake with chocolate frosting, and multi-colored sprinklesCombine the two together and you have the world’s greatest cake, in my humble opinion. It really is that good.

Best of all, you can totally make this into a two-layer cake, cupcakes, or a Bundt cake, depending on how you prefer your cakes. I *almost* made this into a Bundt, but decided last minute on the ease of using a 9×13″ rectangular pan. I’ll leave some pan times in the recipe below!

Slice of the chocolate cake with chocolate frosting and sprinkles.Happy Birthday to me!

Slice of chocolate cake with a bite of the cake on a fork. *cake adapted from Hershey’s

Print Recipe

The BEST Chocolate Cake with Fudge Frosting

This fudgy, outrageously delicious Chocolate Cake may be the BEST Chocolate Cake I've EVER had. Seriously! You've got to try it with this decadent fudge frosting, too.
Prep Time2 hrs 15 mins
Cook Time35 mins
Total Time2 hrs 50 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 16
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CAKE:
  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • 3/4 cup cocoa powder I like Rodelle's Organic Cocoa
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup vegetable or canola oil
  • 1 Tbsp vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup HOT black coffee make sure it's strong!
  • FOR FUDGE FROSTING:
  • 1/2 cup butter cubed
  • 4 ounces (1 small box) bittersweet chocolate chopped
  • 1 lb (16 ounce box) confectioners' sugar (powdered sugar)
  • 1/2 cup milk
  • 1 Tbsp vanilla extract
  • Sprinkles for decorating

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside. Or, if using another pan, spray liberally with cooking spray (such as two 9" rounds, or a Bundt pan, or line 2 muffin tins with 24 paper liners).
  • In the bowl of a stand mixer, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined. Add in the oil, vanilla, buttermilk and eggs and beat on low speed until combined. Gently and slowly pour in the hot coffee until the batter comes together. Batter will be quite thin; this is okay.
  • Pour the batter evenly into the pan or pan(s) or cupcake liners. Bake the 9x13" rectangular pan for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely. (Other pan times will be at the end of this recipe).
  • To make the frosting: In a large bowl, combine the cubed butter and chopped chocolate bar. Microwave on HIGH power for about 30 seconds, stirring until completely melted and smooth. Cool for 5 minutes. Add the powdered sugar, milk and vanilla to the chocolate mixture and beat it on HIGH speed for 5-7 minutes or until the frosting is light and fluffy. It's easiest to do this in a stand mixer.
  • Spread the frosting onto the cooled cake and smooth out the top. Sprinkle liberally with sprinkles, if using. Cover and refrigerate for 1-2 hours to set before cutting into slices.
  • FOR CUPCAKES: Bake for 15-20 minutes.
  • FOR BUNDT CAKE: Bake for 55-65 minutes.
  • FOR TWO 9" ROUND CAKES: Bake for 25-30 minutes.

Slice of chocolate cake with a bite of it on a fork next to the slice.This cake is just out of this world, you guys! I hope you love it as much as I do!

2 photos of the chocolate cake with the recipe title, "The Best Chocolate Cake with Fudge Frosting"Have a super sweet day!

xo, Hayley

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Comments

  1. Karen says

    January 24, 2017 at 4:19 am

    Yum! I think I’ll take this to my Superbowl party! Can I use olive oil instead of vegetable?

    Reply
  2. annie says

    January 24, 2017 at 5:23 pm

    Happy Birthday!!! You know you’re not lame, right? You run this awesome blog, you topped it with this fluffy frosting, and oh yeah…you’re adorable.

    Reply
    • thedomesticrebel says

      January 25, 2017 at 9:49 am

      Thanks Annie! xoxo!

      Reply
    • Henny says

      August 10, 2020 at 5:49 am

      She’s awesome such a sweet and genuine personality. I love that she can really bake!!
      So sad I am just now coming across her.

      Reply
  3. cakeSpy says

    January 25, 2017 at 5:53 am

    I’m down. For the cake I mean!

    I’ve suffered from sciatic pain and yoga really helps. I don’t know if that is annoying to hear or helpful, hopefully the latter! Let me know if I can offer any poses to try.

    Reply
    • thedomesticrebel says

      January 25, 2017 at 9:49 am

      Yes! I would love that!

      Reply
  4. Kim says

    January 26, 2017 at 11:37 am

    I’m glad I’m not the only one who is old beyond her years. 🙂 I’m completely with you on the 9:30 bedtime, and the crunching knees. This cake sounds so good, and I love the simplicity of the basic sheet cake covered in sprinkles. It’s a perfect birthday cake!

    Reply
  5. Alanna says

    February 1, 2017 at 9:31 pm

    Yum! This looks delish! But one question: Can you taste the coffee?
    P.s. Hope your birthday was fabulous

    Reply
    • thedomesticrebel says

      February 2, 2017 at 7:39 pm

      No! It just adds a wonderful depth of flavor.

      Reply
  6. Jennifer says

    June 6, 2017 at 12:22 am

    This looks amazing and you’re amazing! I wanted to try making it for my hubbys bday. Will it still taste and look amazing if I don’t use coffee? Or can I substitute the coffee by adding more of something??

    Reply
    • thedomesticrebel says

      June 6, 2017 at 9:50 am

      Hi Jennifer! Sure, substitute the coffee with hot water instead 🙂 You want the liquid (either coffee or water) to be hot.

      Reply
      • Mary Beth Russell says

        February 1, 2018 at 8:05 pm

        Don’t be afraid to add coffee to chocolate even if you don’t like coffee ! I used to work at a restaurant that served a hot fudge cake . We were instructed to thin the hot fudge with coffee when it got too thick . It added a glossy look to the hot fudge and a wonderful depth of flavor !

        Reply
  7. Sierra says

    January 27, 2021 at 4:54 pm

    This looks incredible!!!! Did you use Dutch process or unsweetened cocoa powder? I can’t wait to make this!!

    Reply
  8. JESSICA HAUSERMAN says

    February 13, 2021 at 5:33 pm

    Just made this! Can’t wait to try it tomorrow!
    But for some reason my cakes (I made to round pans) sunk in. I only opened the oven twice. Once at 20 minutes to see if they were done, and again when I took it out 10 minutes later. Any tips to get it not to sink in?

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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