Easy Chocolate Fudge Cake with Hot Frosting

This Easy Chocolate Fudge Cake with Hot Frosting is the ultimate indulgence for chocolate lovers. With a rich, fudgy texture and a hot, homemade frosting that soaks into the cake as it cools, this dessert is decadent and irresistible. Simple ingredients come together in just 30 minutes, making it the perfect quick dessert when you’re craving something sweet, gooey, and chocolatey.

Why You’ll Love This Recipe

This chocolate fudge cake is incredibly moist, rich, and loaded with flavor. The hot frosting is poured over the cake while it’s still warm, allowing it to melt into every crevice, making each bite even more indulgent. With only 30 minutes of total prep and cook time, you can easily whip up this decadent treat any time you’re in the mood for chocolate. It’s the perfect cake for birthdays, family gatherings, or any time you want to satisfy a sweet craving with minimal effort.

Ingredients

For the Cake:

• 2 cups sugar

• 2 cups flour, plus 1 tablespoon divided

• 1 teaspoon baking powder

• 2 teaspoons baking soda, divided

• 1/2 pound unsalted butter

• 1/4 cup sweetened cocoa powder (Ghirardelli preferred)

• 1 cup water

• 2 large eggs

• 1/2 teaspoon kosher salt

• 1/2 cup milk

• 1/2 tablespoon vinegar

• 1 teaspoon vanilla extract

• 1 1/2 cups semi-sweet chocolate chips

For the Icing:

• 1/4 cup sweetened cocoa powder (Ghirardelli preferred)

• 1/4 pound unsalted butter

• 6 tablespoons milk

• 1 pound powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Grease and flour a 9×12-inch cake pan.

2. In a small cup, combine 1/2 cup milk and 1/2 tablespoon vinegar. Set aside.

3. In a medium-sized bowl, whisk together the 2 cups flour, sugar, 1 teaspoon baking soda, salt, and baking powder. Set aside.

4. In a small saucepan, combine the butter, cocoa, and water. Bring to a boil, then pour into the flour mixture and beat well.

5. Add the eggs to the flour-butter mixture, followed by the milk mixture and vanilla extract. Mix well to combine.

6. Fold in the chocolate chips, then pour the batter into the prepared cake pan. Bake for 20 minutes or until a toothpick inserted comes out clean.

7. While the cake is baking, prepare the frosting: In a saucepan, bring cocoa, butter, and milk to a boil. Remove from heat and add powdered sugar, salt, and vanilla. Beat until smooth.

8. Spread the hot frosting over the freshly baked cake. Allow it to set slightly before serving. Enjoy!

Servings and Timing

• Servings: 12 servings

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. The cake will stay moist and fudgy, thanks to the rich frosting.

• Reheating: If you prefer warm cake, microwave individual pieces for 15-20 seconds to enjoy that fresh-from-the-oven experience.

FAQs

Can I use a different type of cocoa powder?

Yes! While Ghirardelli cocoa powder is recommended for its rich, smooth flavor, you can use any high-quality cocoa powder that you have on hand.

Can I use a different type of frosting?

This cake is known for its gooey hot frosting, but if you prefer a different frosting, you can use a buttercream or cream cheese frosting instead. Just keep in mind, it won’t have the same melt-in-your-mouth effect as the hot frosting.

Can I make this cake in advance?

Yes, you can make this cake a day ahead of time. Just let the cake cool completely, cover it, and store it at room temperature. Add the hot frosting just before serving.

Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend, and the recipe should work just as well. Make sure the other ingredients, like the baking powder and baking soda, are also gluten-free.

Can I add extra chocolate chips to the cake?

Absolutely! You can increase the amount of chocolate chips if you want an even richer chocolate flavor in the cake. You could also mix in chopped chocolate chunks or other chocolate varieties.

Can I use buttermilk instead of milk?

Yes, buttermilk can be used in place of regular milk, and it will add a slight tang to the cake that complements the sweetness and richness of the frosting.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. The top of the cake should look set and slightly firm.

Can I freeze the cake?

Yes! You can freeze the cake for up to 3 months. Be sure to let the cake cool completely, then wrap it tightly in plastic wrap and foil before freezing. You can either freeze the cake with or without the frosting and thaw it before serving.

Can I double the recipe for a larger cake?

Yes, you can double the recipe to make a larger cake. Simply use a 9×13-inch pan and adjust the baking time accordingly, checking the cake after 25-30 minutes to ensure it’s cooked through.

Can I add nuts to the cake?

Yes, chopped nuts like walnuts or pecans would be a great addition to the batter for added texture and flavor. Just fold them in along with the chocolate chips.

Conclusion

This Easy Chocolate Fudge Cake with Hot Frosting is the perfect dessert for any chocolate lover. With its fudgy texture, rich flavor, and gooey hot frosting, it’s a simple yet indulgent treat that comes together quickly and effortlessly. Whether you’re making it for a special occasion or just a chocolate craving, this cake is guaranteed to satisfy. Try it out today and enjoy every bite of chocolatey goodness!