Double Fudge Cake is a super chocolatey, rich, dense, and moist chocolate cake topped with the best chocolate frosting. The cake melts in your mouth with an intense chocolate flavor that is both indulgent and satisfying for any chocolate lover! This cake will take the cake when it comes to chocolate cakes, for sure! I also have a rich and decadent sheet pan Chocolate Cake recipe you will love!
Ingredients & Substitutions
Chocolate Chips: I prefer milk chocolate chips in this cake. However, you could certainly use semisweet chocolate chips as well.
Cocoa Powder: Look for Dutch-processed cocoa powder to use in both the cake and the frosting. Using Dutch-processed cocoa results in a darker color and more chocolate flavor. You could use regular unsweetened cocoa powder if that is all you have on hand, but it may affect the overall richness and color of the cake.
Oil: Vegetable oil, or canola oil, is added to the cake batter to provide even more moisture in the baked cake.
Frosting: Although I call this frosting a brownie frosting, it works so perfectly with this fudgy cake. After all, the cake is so moist and chewy, it could almost be a thick brownie, but it’s still a cake! In fact, you may want to try the cake without the frosting, too. It can certainly stand on its own!
Checking Cakes for Doneness
It’s important not to overbake cakes, but how can you check for doneness? There are a couple of ways to do this. One way is to insert a clean toothpick into the center of the cake. When removed, the toothpick should have a few crumbs on it, but no wet batter. If it comes out completely dry, the cake is probably overbaked. A second way is to gently press down on the center of the cake; it should be firm.
How to Store Double Fudge Cake
Even with the frosting, this cake can be stored at room temperature for up to 4-5 days. Cover it with a cake cover or bowl to keep out any unwanted particles that may be in the air. Once cut, frost the cut side or press a piece of plastic wrap against the cut side when storing. After cutting, the cake dries out a bit faster.
Can I Freeze Frosted Cakes?
Sure! If freezing the cake, first, place it on a baking sheet, in the freezer for a few hours, or until solid and the frosting is set. Once frozen, wrap the cake in plastic wrap, and then wrap it in another layer. Add a layer of aluminum foil for extra protection. Label and date the cake; it will last up to three months in the freezer. When ready to enjoy, let the cake thaw (still wrapped) in the refrigerator overnight.
Double Fudge Cake
- 1 ½ cups (273 g) milk chocolate chips
- 1 ¾ cups (219 g) all-purpose flour
- ¾ cup (88.5 g) Dutch-processed cocoa powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 5 large eggs, room temperature
- 1 ¾ cups (350 g) granulated sugar
- ¾ cup (163.5 g) vegetable oil
- 1 cup water
- 6 tablespoons unsalted butter, softened
- 6 tablespoons Dutch-processed cocoa powder
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 2 cups (250 g) confectioners' sugar
- 6 tablespoons whole milk
- Preheat the oven to 325°F and spray a 9×13-inch metal baking dish with nonstick cooking spray.
- To a medium, microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. Beat until light and fluffy, about 5 minutes.
- With the mixer on low, add the melted chocolate, vegetable oil, and water. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
- Pour the batter into the prepared pan and bake for 46-48 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
- While the cake is still warm, make the frosting.
- In a stand mixer with the whisk attachment, or using a hand mixer, combine butter, cocoa, honey, vanilla, and confectioners' sugar.
- Turn the mixer on low and let it combine the ingredients for about 30 seconds.
- Slowly add milk, one tablespoon at a time, until you reach the desired consistency.
- Spread the frosting over the warm cake.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
We were determined to make a TRUE double fudge cake and after extensive testing, I think we finally cracked the code! What we ended up with is a cake that is intensely rich, moist, and extra fudgy. This is no ordinary chocolate cake!
Nailed it! This is the chocolate cake you want to make and share (well…if you don't eat it all first). It's fudgy and dense and really stands out against other chocolate cakes.
This is everything that I want in a chocolate cake. It's very rich and moist. It is so hard to resist having more than just one slice!!
This cake has two kinds of chocolate keeping it moist while still very chocolatey. Not your average chocolate cake! This is definitely a leveled up chocolate cake!