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.
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.
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.