Ingredients
Scale
Chocolate Cake
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (65 g) unsweetened natural cocoa powder
- 1 3/4 cups (350 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs, room temperature
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (240 ml) whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (180 ml) hot coffee or hot water
- 3/4 cup (130 g) semi-sweet chocolate chips
Chocolate Fudge Frosting
- 1 cup (226 g) unsalted butter, softened
- 2 1/2 cups (300 g) confectioners’ sugar
- 3/4 cup (65 g) unsweetened cocoa powder
- 1/3 cup (80 ml) heavy cream, plus more if needed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 4 oz (113 g) semi-sweet chocolate, melted and slightly cooled
Decoration
- 1/3 cup (about 55–60 g) mini semi-sweet chocolate chips or finely chopped chocolate
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans. Line the bottoms with parchment paper and lightly grease the paper.
- Add the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt to a large bowl. Whisk until evenly combined.
- In a second bowl, whisk the eggs, melted butter, whole milk, and vanilla.
- Pour the wet ingredients into the dry ingredients. Mix only until most of the dry mixture has disappeared.
- Slowly pour in the hot coffee or hot water. Stir gently until the batter is smooth. The batter should be relatively thin.
- Fold in the semi-sweet chocolate chips.
- Divide the batter evenly between the two prepared pans.
- Bake for 28 to 34 minutes, or until the center springs back gently and a toothpick inserted into the center comes out without wet batter.
- Cool the cakes in the pans for 10 to 15 minutes.
- Turn the layers onto wire racks, remove the parchment, and allow them to cool completely.
- For the frosting, beat the softened butter until creamy.
- Gradually add the confectioners’ sugar and cocoa powder.
- Mix in the vanilla, salt, and part of the heavy cream.
- Add the melted, slightly cooled semi-sweet chocolate.
- Beat until the frosting is thick and smooth. Add the remaining cream gradually until it reaches a spreadable fudge consistency.
- Place one cake layer on a serving plate. Spread a generous layer of fudge frosting over the top.
- Add the second cake layer.
- Apply a thin crumb coat and refrigerate the cake for about 15 minutes.
- Cover the top and sides with the remaining chocolate fudge frosting.
- Create soft rustic swirls with an offset spatula.
- Scatter mini chocolate chips or finely chopped chocolate across the top.
- Slice with a sharp knife and serve
Notes
- Do not add extra flour even if the batter looks thin.
- Weighing flour gives more consistent results than packing it into a measuring cup.
- Hot coffee makes the cocoa taste deeper but should not give the finished cake a strong coffee flavor.
- Hot water can replace coffee in the same quantity.
- Do not frost warm cake layers.
- For the thick appearance shown in the reference cake, keep the frosting dense rather than runny.
- If the frosting is too soft, refrigerate it for 10–15 minutes.
- If the frosting is too stiff, add heavy cream one teaspoon at a time.
- Do not overbake. Start checking the cake at 28 minutes.
- Allow refrigerated slices to sit briefly at room temperature before serving for a softer fudge texture.
- Prep Time: 30 minutes
- Additional / Cooling Time:: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian