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Chocolate Cake, Best-Ever, Cake Recipes, Gemma Stafford, Bigger Bolder Baking

Best-Ever Chocolate Cake with Fudge Frosting

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Celebrate anytime with a decadent and moist chocolate cake topped with my favorite fudge frosting and vibrant homemade sprinkles.

Hi Bold Bakers!

Everyone needs a master cake recipe that will never fail you and everyone will love. I have shared with you my master recipes for Vanilla Cake & Carrot Cake, but I haven’t revealed my Chocolate Cake recipe or Chocolate Fudge Frosting until now.

This is the best chocolate cake recipe that I’ve found and it’s made by the great Ina Garten. I am a big fan of her books and style, and I dream of living in her barn in the Hamptons. What I love about this chocolate cake recipe is that it does not need a mixer and is very fast to whip up. Her recipe is also incredibly moist and rich because she uses buttermilk and oil, making it my favorite kind of cake! This chocolate cake is known as Devils Food Cake, Black Magic Cake, and Death by Chocolate. Once you make it, you’ll see why its earned its namesake.

homemade, easy, cake, chocolate, frosting, fudge, sprinkles, best ever, celebration, Gemma Stafford, Bigger Bolder Baking, recipes, Baking, Baking videos

How to Make Fudgey, Chocolate Frosting

This Chocolate Cake goes above and beyond Big and Bold with the addition of my best fudge frosting. My chocolate frosting yields you a rich, fudgy and soft icing. Like my buttercream, this frosting recipe is not complicated. I know, however, that getting buttercream light and fluffy can be a struggle so I covered a lot of those points in the video. With my tips and tricks, you will always be successful with frosting.

Chocolate, Fudge, Frosting, Bigger Bolder Baking, Cake, Baking, Baking videos, recipes, Gemma Stafford, eat, drink, bake

How to Make Sprinkles

While the icing on this homemade chocolate cake is incredible, my homemade sprinkles are the real icing on the cake.  You might be wondering how to make your own sprinkles, but don’t worry. Making sprinkles is actually quite easy! All you need is fondant.

I colored leftover scraps from my Marshmallow Fondant and then cut circles out of them using the tip of a piping nozzle. Voila! My sprinkle recipe transformed my dessert from a regular cake to a cake that cheers for celebration!

Homemade, sprinkles, easy, fun, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, recipes, cake

 

4.9 from 55 reviews
Best-Ever Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cake
Serves: 10
Ingredients
  • 1¾ cups (250g/9oz) all-purpose flour
  • 2 cups (400g/14oz) sugar
  • ½ cup (2oz/75g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240ml/8floz) buttermilk*
  • ½ cup (120g/4oz) vegetable oil, or any flavorless oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml/8floz) freshly brewed hot coffee
  • Chocolate Fudge Frosting Recipe
  • 1 cup (240g/8oz) butter, at room temperature
  • 6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
  • 1⅓ cup (120g/4oz) cocoa
  • 1 tablespoon vanilla extract
  • ⅔ cup (51/2floz/165ml) whole milk
Instructions
  1. Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 time, I just wanted 3 layers in mine.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
  3. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
  4. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
  5. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
  6. Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  8. To make the Fudge Frosting: In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger
  9. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
  10. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
  11. If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
  12. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
  13. To Decorate: Place 1 layer, flat side up, on a flat plate or cake pedestal.
  14. Create a crumb layer :With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  15. Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
  16. Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
  17. To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
  18. Finish your cake off with your homemade sprinkles.
  19. Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
Notes
*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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611 Comments

  1. Sharon on May 17, 2018 at 11:23 pm

    Hi there I want to make the chocolate cake but what can I replace the coffee with.? I’m making it for a kids party. Also I have never put 2 cups of sugar in a cake can I use a different type of sugar or honey? Thanks so much.

    SHARON

    • Gemma Stafford on May 19, 2018 at 12:26 am

      Hi Sharon,

      You can simple replace the coffee with buttermilk. I don’t recommend changing out the sugar as you won’t get the same results as I did.

      Hope this helps,
      Gemma.

  2. Rebekah on May 16, 2018 at 10:12 am

    Hi! I’m curious if/how the flavor will be changed if I used a dutched, unsweetened cocoa powder for the frosting? or do you recommend regular unsweetened cocoa powder?

    • Gemma Stafford on May 17, 2018 at 3:54 am

      Hi Rebekah,

      Dutch process will work just fine in the recipe. Some find it smoother and less bitter than unsweetened cocoa powder. You can use either.

      Gemma.

      • Rebekah on May 19, 2018 at 6:03 pm

        Thank you so much. It turned out divine!

        • Gemma Stafford on May 20, 2018 at 7:53 am

          I’m thrilled to hear that. Thanks for trying out my recipe.

          Best,
          Gemma.

  3. Dora8 on May 14, 2018 at 11:28 am

    Hi Gemma, i made this cake and its delicious but i can taste the baking soda. can i reduced the amount of baking soda?

    • Gemma Stafford on May 15, 2018 at 8:03 am

      Ugh I hate that. Tasting baking soda is never good.

      I don’t recommend reducing it but when you measure it always level the teaspoon to make sure you are just doing the right amount. Never do a heaped teaspoon when it comes to raising agents.

      Hope this helps,
      Gemma.

  4. Frances on May 14, 2018 at 7:28 am

    This is like the fluffiest chocolate cake I’ve ever made. My kids loved this~!

    • Gemma Stafford on May 15, 2018 at 7:07 am

      I’m thrilled to heat that. Thanks for letting me know, Frances.

      Gemma 🙂

  5. Sadaf on May 10, 2018 at 5:25 am

    Hi Gemma.I hav heard that cakes which are made from oil should be eaten the same day and should not be refrigrated.is it true?

    • Gemma Stafford on May 10, 2018 at 11:57 am

      hi there,
      NO! this is certainly not true of this cake. Chocolate cakes tend to taste better on day two! carrot cake too, which is made with oil, is delicious an day two.I have never hear this rule, so it may be true of a particular cake,
      Gemma 🙂

  6. Sandra Connors on May 5, 2018 at 10:18 am

    I just found you and love your recipes. However, I am having trouble getting the recipes to print. Is it me or have other people had this problem?
    Please help, I want these recipes!!!

    • Gemma Stafford on May 5, 2018 at 12:07 pm

      Hi Sandra,
      I have heard this before, and I do not know why! I have asked Kevin too, and he is perplexed by this.
      Here is what I suggest. Copy and past to word if you have this, or to notepad if you have that. It is then easy to save the recipe and print them too.
      If I am missing the point let me know, I will see if I can get the tech people to resolve it,
      Gemma 🙂

  7. Aya on May 4, 2018 at 2:22 pm

    Hi Gemma,
    Would it be ok if I use a 9-inch round pans for this recipe? would I still need 3 pans as well?

    • Gemma Stafford on May 5, 2018 at 11:39 am

      Hi there,
      If you do my simple math you can figure it out.
      8 x 8 inch pan – 64sq inches x 3 = 192sq inches.
      9 x 9 inch pan = 81 sq inches x 2 = 162 sq inches.
      So, you will have a deeper mix for the two pans, but not much. If you fill the pans to about 3/4 full, they will come to the top of the pans when baked.
      If you have a little batter left you can make a cooks treat! a cupcake or two for you!
      I hoe this helps,
      Gemma 🙂

  8. Iris on April 30, 2018 at 10:31 pm

    Hi Gemma
    May I know if all the “butter” mentioned in all your cake recipes meant to be “unsalted butter”? I’m newbie in baking.

    • Gemma Stafford on May 1, 2018 at 2:59 am

      Hi Iris,
      I tend to use salted butter as this is what I grew up with. However you can choose, and add a pinch of salt if you wish.
      Good to have you baking with us, lots of recipes for you here, we will be delighted to see your results too. This chocolate cake is a good one to start with, read the instruction through a couple of times before you start, this is how you get things right. The frosting here is a useful one too, and can be changed to a coffee fudge frosting too.
      I hope you get on well with this recipe,
      Gemma 🙂

  9. tasnim on April 23, 2018 at 11:08 am

    hi my bestfriend’s birthday is on saturday and i don’t have the time to preapare it that day .can i do it the night before and if yes do you suggest storimg the frosting and the cake separately or preaparing the whole cake .
    thanks for this amazing recipe in advance

    • Gemma Stafford on April 24, 2018 at 2:42 am

      Hi there,
      for this cake you can prepare and frost it all together, and keep it overnight. It will actually hold well for a few days, and taste even better on the second day.
      I am happy you are using this recipe, you will like it. Cover it down and refrigerate if you live in a hot place, or leave at cool room temperature.
      I hope you have a great celebration,
      Gemma 🙂

      • tasnim on April 26, 2018 at 11:46 am

        thank you so much . hope they will like it and i am sure they will as it is one os your best recipes

  10. Sandhya Ashok on April 11, 2018 at 9:29 am

    Hi Gemma,

    What a great recipe! I made half the recipe in a springform tin and it came out very well. I subbed the eggs for homemade applesauce ( also your recipe) and used a teapoon of instant coffee in one cup of hot water for the fresh brew. I also used milk and lemon as you mentioned instead of buttermilk as it is not easy to find here, but I used less acid as I live in a tropical area. Even then the cake was slightly acidic, so I’m guessing that using buttermilk will make it perfect.
    I topped off the cake with plain buttercream to contrast with the chocolate in the cake the end result was simply marvellous! Even after so many substitutions it turned out moist and delicate. My family loved it!
    Thank you so much for this recipe Gemma!

    Sandhya

    • Gemma Stafford on April 11, 2018 at 10:12 am

      Hi there Sandhya,
      Good for you, so very well done. Really you are showing a good understanding of how and what to substitute, and this is what matters, the science if you will.
      I am happy to hear your family liked this recipe, it is good to have you with us,
      Gemma 🙂

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