Chocolate Fudge Cake Recipe

Chocolate Fudge Pan Cake
Chocolate Fudge Pan Cake

I wanted to come up with a chocolate cake that was not only moist but also extra chocolately, almost like fudge. Here it is!

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Chocolate Fudge Cake
Chocolate Fudge Cake

It’s easy to put together, one bowl – no beaters, and it’s just one layer.

Chocolate Fudge Pan Cake

For the frosting. I melted semi sweet chocolate chips and added butter, sour cream and maple syrup for extra sweetness.

Chocolate Fudge Cake

The end result? A deliciously moist, extra chocolately that tastes like a piece of fudge!

If you would like to try my gluten free raspberry chocolate cake, here’s my recipe!

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Chocolate Fudge Cake

Chocolate Fudge Cake

Ingredients

  • 1 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder (unsweetened powdered chocolate)
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs, room temperature
  • 1/2 cup olive oil
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 cup decaff coffee (hot)
  • 1 tsp Vanilla extract
  • Chocolate Frosting: 1 cup semi sweet chocolate chips, 1/4 cup whipping cream or more if needed for desired consistency, 2 tbsp cocoa powder, 2 tbsp butter, 1/4 cup sour cream, 2 or 3 tbsp maple syrup. Instructions: In a medium size bowl, add chocolate chips, cream, maple syrup, and cocoa powder. Stir every 30-45 seconds. The chocolate will continue to melt when removed from the microwave. Careful not to overheat. You can also melt the chocolate on the stove using a double broiler. Once the chocolate is melted, add the butter and sour cream. Stir and then frost the cake.

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line the bottom of two 9 by 9 inch baking pans with parchment paper. Butter and flour side and top of parchment paper.
  3. Sift all-purpose flour, cocoa powder, baking powder and baking soda in a large bowl. Add sugars and salt. Whisk.
  4. Whisk or use a handheld mixer to incorporate the oil, eggs and vanilla. Add buttermilk and sour cream. Pour wet ingredients into dry ingredients, mix gently and then add the hot coffee. You may use hot water but in my opinion the coffee is an essential ingredient. Whisk or beat until combined.
  5. Pour batter into baking pan and bake for about 35 minutes or until the center no longer jiggles and cake is beginning to spring away from the side of the pan. Remove from oven and allow to cool for about 15 minutes.
  6. Remove from pan and frost (check ingredient list for frosting directions)

        Picture of - Leslie

        - Leslie

        Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

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        16 Responses

        1. You mention ‘maple syrup’ in the frosting I instructions but I don’t see it listed in the ingredients nor how much. I’ve never heard of adding that to chocolate frosting before. And also the cake that is in the photos doesn’t look like a 2 layer but rather a single layer. Can you make this in a 13×9 baking pan as well?

          1. Hello! You’ll need about 2 tbsp maple syrup or more to reach desired consistency. I made this cake in a 9×9. I wouldn’t use a 13×9 for his cake. I made some changes to the original recipe.. hope it is clear now :)

        2. I noticed the frosting recipe mentions maple syrup but it doesn’t say what the amount is. Can you tell me that please? It looks yummy!

        3. Hi, Leslie – so love your blog and inst accounts! This recipe has confused me a little – could you clarify if you use 2 – pans? It looks like you only use one and also talk about it being 1 layer. Also, you say to add the vanilla in the commentary but do not have it in the actual recipe.
          Thanks so much – looking forward to baking this!

          1. Hi! I made the chocolate cake in one pan, a 9×9 inch. Sometimes I am modifying the recipe and then it’s not clear. The recipe should corrected now. If you have any more questions please let me know.

          2. How much vanilla as it stares in directions vanilla but doesn’t state how much /ingredient thank you

            1. Hi Sherri, Sorry for delay in getting back to you. Looks like I did not specify – I’ve added 1 tsp vanilla to the ingredient list. If for some reason you leave out the vanilla, the cake will still be delicious. I tsp is such a small amount that you can really add it anywhere in the recipe. Hope I’ve answered all of your questions. Enjoy!

        4. Hi,
          what can you replace buttermilk with? maybe single cream? do u think it would work? as I dont have buttermilk. thanks.

        5. Yesterday I made a comment about the vanilla and asked the amount as it is in directions but not on list of ingredients – and it said pending review of owner of this website – today I went back to see if you answered or changed recipe – my comment wasn’t approved and deleted and recipe not edited – could you please let me know since I am sitting here with all ingredients out thank you so much

        6. Looks yummy. Will bake for Valentine’s Day, you mention vanilla but I don’t see it listed.
          A teaspoon???
          Thank you
          Anna

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