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5 from 4 votes

The Best Chocolate Layer Cake with Fudge Frosting

This Best Ever Chocolate Layer Cake with Fudge Frosting is so supremely moist, fluffy and tender and PACKED with incredible, complex and deep chocolate flavor! The fudge frosting ties it all together!
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CAKE:
  • 2 cups granulated sugar
  • cup all-purpose flour
  • 3/4 cup high quality cocoa powder I like Rodelle Baking Cocoa
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable or canola oil
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup STRONG hot brewed black coffee
  • FOR THE FUDGE FROSTING:
  • 1 cup (2 sticks) salted butter cubed
  • 8 ounces (Two 4-ounce each bars) bittersweet chocolate roughly chopped
  • 32 ounces (Two 16-ounce each boxes) confectioners' sugar
  • 1 cup milk
  • 1 Tbsp vanilla extract
  • Sprinkles for garnish

Instructions

  • Preheat oven to 350 degrees F. Liberally grease two 9" round baking pans with cooking spray; set aside. I like to also add in a round piece of parchment paper.
  • 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 pans. Bake the cakes for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • Make the frosting while the cake cools: 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. Frosting may be a little runny; this is normal. Refrigerate frosting for 15-20 minutes or until thickened.
  • Place a cake layer top-down on a cake stand or plate. Spread with 1/3 of the fudge frosting out to the edges. Top with remaining cake layer and frost the remainder of the cake. Top with sprinkles if desired.