Layers of Rich Chocolate Cake and Fudge Frosting

Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans with butter or nonstick spray. Line the bottom of each pan with a round of parchment paper and grease the parchment lightly.

Preheat and prepare pans

In a large bowl, whisk together the all-purpose flour (2.25 cups), granulated sugar (2 cups), unsweetened cocoa powder (0.75 cups), baking powder (2 tsp), baking soda (1.5 tsp) and salt (1 tsp) until evenly blended and lump-free.

Combine dry ingredients

In a separate medium bowl or large measuring cup, whisk together the eggs (2), whole milk (1 cup), sour cream (0.5 cups), vegetable oil (0.5 cups) and vanilla extract (2 tsp) until smooth.

Mix wet ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick. Gradually stir in the hot water (1 cup) a little at a time; the batter will loosen and become smooth — this creates a very moist crumb.

Combine batter

Divide batter evenly between the prepared pans (use a scale if you want exact parity). Tap pans gently to release large air bubbles. Bake in the preheated oven for 28–35 minutes, rotating once halfway, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

Bake

Allow cakes to cool in the pans on a wire rack for 10–12 minutes. Run a small knife around the edges, invert onto the rack, remove parchment, then right-side-up the cakes and cool completely (about 1 hour) before frosting. If cakes dome unevenly, level with a serrated knife once cooled.

Cool

Combine granulated sugar (0.5 cups) and water (0.5 cups) in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in vanilla extract (1 tsp). Let cool to room temperature. Brush lightly onto each cake layer before frosting to lock in moisture.

Place unsalted butter (0.5 cups) and semi-sweet chocolate chips (2 cups) in a heatproof bowl. Melt over a double boiler (simmering water, bowl not touching water) or gently in 15-20 second bursts in the microwave, stirring until fully melted and smooth. Remove from heat and let cool 3–5 minutes.

Melt chocolate and butter

Whisk in unsweetened cocoa powder (0.25 cups) until smooth. Gradually add powdered sugar (3 cups), about 1 cup at a time, mixing after each addition to keep the texture smooth. The mixture will be thick and grainy at first.

Add dry cocoa and powdered sugar

Stir in heavy cream (start with 4 tbs) to loosen the frosting. If still too thick to spread, add additional heavy cream 1 tbs at a time (up to the 6 tbs total) until you reach a spreadable, fudgy consistency. Finish by stirring in vanilla extract (1 tsp) and salt (0.25 tsp). Taste and adjust salt or a touch more cream if needed. If frosting becomes too soft, chill 10–15 minutes, then stir before using.

Adjust consistency

If necessary, level the top of each cake layer with a serrated knife. Place the first layer on your cake plate or turntable. If using, brush the top lightly with the prepared simple syrup to keep it moist.

Level and syrup

Spread about 1 to 1 1/2 cups of the fudge frosting evenly over the first layer. Place the second layer on top and press gently to level. Use remaining frosting to apply a thin crumb coat around the sides and top of the cake to trap crumbs. Chill the crumb-coated cake in the refrigerator for 15–20 minutes to set the crumb coat.

Layer and crumb coat

Remove the cake from the refrigerator and apply the remaining frosting in an even final layer. Smooth the sides and top with an offset spatula or create decorative swirls as desired.

Final frost

If using, sprinkle chocolate shavings (0.25 cups) around the top or sides and finish with a light dusting of flaky sea salt (0.25 tsp) scattered over the top. Chill the cake 20–30 minutes to let the frosting set for cleaner slices, then bring to room temperature 20–30 minutes before serving for best texture.

Garnish and set

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

large eggs

whole milk

sour cream

vegetable oil

vanilla extract

hot water (near boiling)

butter or nonstick spray (for pans)

parchment paper (for lining)

water

unsalted butter

semi-sweet chocolate chips or chopped chocolate

powdered sugar (confectioners')

heavy cream

chocolate shavings

flaky sea salt

Linda's Fudge Cake

Make Linda's Fudge Cake Recipe in just 2h 5m. Layers of Rich Chocolate Cake and Fudge Frosting

Linda's Fudge Cake Recipe

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