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Aunt Emily's Chocolate Fudge Cake

Aunt Emily's Chocolate Fudge Cake is a tried and true recipe for the best two-layer chocolate cake filled and frosted with a dreamy chocolate fudge frosting.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 20 servings
Calories 421kcal
Author Lise Ode

Ingredients

For the cake

  • 3 ounces baking chocolate, melted (I used 1/2 cup semi-sweet chocolate chips)
  • 1/4 cup Dutch processed cocoa powder (I used Droste brand)
  • 2 1/2 cups cake flour, sifted (or 280g)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (or 1 stick)
  • 2 1/4 cups light brown sugar (2 cups packed or 1 pound)
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup sour cream, room temperature
  • 1 cup boiling water

For the chocolate fudge frosting

  • 4 squares chocolate, semi-sweet (I used 4 ounces of semi-sweet chocolate chips or 1/2 cup plus 2 tablespoons)
  • 1/2 cup unsalted butter, softened (or 1 stick)
  • 1 lb. 10x or powdered sugar (about 3 3/4 cups)
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/4 cup Dutch processed cocoa powder (I used Droste brand)

Instructions

For the cake

  • Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper, spraying with non-stick cooking spray before and after placing parchment. Set aside.
  • In a medium bowl, whisk together the cake flour, 1/4 cup cocoa powder, baking soda and salt. Set aside.
  • In a large bowl, cream butter. Add sugar, eggs, beat 5 minutes. Add melted chocolate and vanilla. Stir in dry ingredients alternately with sour cream. Stir in the boiling water, mixing thoroughly. Pour into prepared pans. Bake for 40-45 minutes or until a toothpick inserted in middle comes out clean. Cool in pans 10 minutes.

For the frosting

  • Melt chocolate in the microwave on high for 45 seconds. Stir until smooth. Mix in softened butter. Set aside Combine powdered sugar, milk and vanilla extract in a bowl. Stir in the chocolate mixture. Set the bowl on ice and beat until thick enough to spread. Spread cooled cake layers with a wooden spoon or an offset spatula. Serve and enjoy.

Nutrition

Calories: 421kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 281mg | Potassium: 172mg | Fiber: 2g | Sugar: 51g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg