Moist Chocolate Layer Cake with Fudge Buttercream Frosting

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Moist Chocolate Cake and Fudge Buttercream Frosting is a big, beautiful, dense chocolate layer cake separated and topped with velvety layers of fudge buttercream. This is not your everyday snack cake, it’s a go-to recipe for special occasions when you need a crowd-pleasing, over-the-top, ultra-chocolaty dessert.

Today is my birthday and I thought I would try something totally new for my cake. This is an unbelievable chocolate cake and chocolate fudge frosting from Jennifer Hill at the Foodness Blog.

This cake is FABULOUS! It is moist, a cross between fudge and brownies and the best cake I have ever made. I love it! The frosting is creamy, chocolatey, and a great addition to the cake!

I wish you were here to share it with me!

Go over and check out Jennifer’s blog, it is beautiful and filled with wonderful recipes, both savory and sweet. 

How to Make Moist Chocolate Cake and Fudge Buttercream Frosting

This cake recipe is originally from Jennifer Hill at Foodness Blog.

For the cake:

1. Preheat oven to 350 degrees.
2. Grease and flour two 9 inch pans, line bottom with parchment paper circles and set aside. I USED  THREE 6 INCH PANS. THIS WILL MAKE TWO SMALL 3-LAYER CAKES. 
3. In a bowl of stand mixer, stir together flour, cocoa, sugar, baking soda, and salt.
4. Add eggs, buttermilk, melted butter, and vanilla; beat until smooth, about 2 to three minutes. 
5. Remove bowl from mixer and stir in hot coffee with rubber spatula, the batter will be very runny.
6. Pour into pans and bake on middle rack for 35 minutes or until toothpick comes out clean with a few crumbs attached. 
7. Allow to cool on wire rack for 15 minutes.
8. Run a butter knife around the pan.
9. Invert pans onto racks.
10. Cool completely before frosting. 

For the frosting:

1. Mix all dry ingredients together.
2. Add butter and slowly add cream and milk to achieve desired consistency.
3. Mix for 3 minutes with electric mixer to get the frosting creamy and fluffy.  

Storage

This cake is best stored in the refrigerator, covered, for up to 4 days. The unfrosted cake layers can be frozen when wrapped tightly in plastic wrap and stored in a freezer-safe bag or container for up to 2 months.

More Chocolate Cake Recipes

• Hershey’s Perfectly Chocolate Cake
• Magleby’s “Copycat” Best Chocolate Cake Ever
• Mom’s Chocolate Blackout Cake
• Chocolate Buttermilk Cake with Whipped Chocolate Buttercream Frosting
• Wellesley Chocolate Fudge Cake

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Moist Chocolate Cake and Fudge Buttercream Frosting

Moist Chocolate Cake and Fudge Buttercream Frosting is a big, beautiful, dense chocolate layer cake separated and topped with velvety layers of fudge buttercream.

Print Recipe

Ingredients

For the cake:

• 1¾ cups all purpose flour
• 2 cups granulated white sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• ¾ teaspoon salt
• 2 large eggs
• 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
• ½ cup butter melted
• 1 TBSP vanilla extract
• 1 cup freshly brewed hot coffee or 2 tsp instant coffee in 1 cup boiling water

For the frosting:

• 1 stick softened butter
• ⅔ cup unsweetened cocoa
• 1½ cups powdered sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ⅛ cup milk
• ⅛ cup whipping cream

Instructions

For the cake:

• Preheat oven to 350 degrees.
• Grease and flour two 9 inch pans, line bottom with parchment paper circles and set aside. I USED  THREE 6 INCH PANS. THIS WILL MAKE TWO SMALL 3-LAYER CAKES.
• In a bowl of stand mixer, stir together flour, cocoa, sugar, baking soda, and salt.
• Add eggs, buttermilk, melted butter, and vanilla; beat until smooth, about 2 to three minutes.
• Remove bowl from mixer and stir in hot coffee with rubber spatula, the batter will be very runny.
• Pour into pans and bake on middle rack for 35 minutes or until toothpick comes out clean with a few crumbs attached.
• Allow to cool on wire rack for 15 minutes.
• Run a butter knife around the pan.
• Invert pans onto racks.
• Cool completely before frosting

For the frosting:

• Mix all dry ingredients together.
• Add butter and slowly add cream and milk to achieve desired consistency.
• Mix for 3 minutes with electric mixer to get the frosting creamy and fluffy.

Course: Dessert

Cuisine: American

Keyword: Moist Chocolate Cake and Fudge Buttercream Frosting