Linda's Fudge Cake Recipe

1. Preheat and prepare pans

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.

2. Combine dry ingredients

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.

3. Mix wet 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.

4. Combine batter

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.

5. Bake

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.

6. Cool

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.

7. 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.

8. Melt chocolate and butter

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.

9. Add dry cocoa and powdered sugar

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.

10. Adjust consistency

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.

11. Level and syrup

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.

12. Layer and crumb coat

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.

13. Final frost

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.

14. Garnish and set

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.