Everybody needs to master a recipe for akes that never fail you and are sure to impress all your guests. This is a go-to chocolate cake with chocolate fudge frosting, a new favourite that you should add to your baking list. The reason why this chocolate cake is a go-to is that it is really fast to make, you can mix it by hand without a machine. It’s rich, moist and every time you bake it people will love it. In a large bowl, sift in the flour, sugar, cocoa powder, baking powder, baking soda and salt and gently mix everything together.

The reason that you have to soft os because sometimes cocoa powder can have lumps and also a little bit in it and you want to make sure you get those out. Once you have to sieve them just give them a little mix together just to make sure th raising agent and everything is well mixed up. Set it aside and in a separate jug, you will mix your wet ingredients. Add your buttermilk, oil, eggs, vanilla extract and freshly brewed coffee. For the coffee, you can also make it on coffee granules and that will work really well, just make sure you don’t leave this ingredient out because it complements the chocolate really well.

Mix the wet ingredients until everything is well mixed in, add the wet ingredients to the dry ingredients then take a whisk and gently mix them together. You do not want to overmix this batter, just to mix until you get rid of all the lumps and stop. So, one of teh key components to this cake is the buttermilk, it just makes it lovely and moist. To bake the cake, line a 9-inch tin with parchment paper then divide your batter as evenly as possible between the tins, Bake in a 350 degrees Fahrenght preheated oven until they are just cooked. You will know when they are firm in the middle.

Once your cake is out of the oven, that is the perfect time to make the frosting. In a stand mixer add in-room temparature butter and beat until it is nice and light. You can also make this with a hand mixer. When your butter whipped and nice, add in your icing sugar a spoon full each and beating after each addition. Beat until well mixed then sift in cocoa powder and add in milk and vanilla extract then turn teh speed to medium-high and beat it really well until it’s whipped up nicely.

To yield a really good frost8ing make sure you use unsweetened cocoa powder and that is of good quality. Your cakes should be totally cooled before frosting them. Take one layer of the cake and place it on a plate then spoon on your frosting and spread it all around trying t be as even as possible. Continue with the rest of the layers and try not to spend too much time on the frosting. To serve, cut yourself a big slice of cake and enjoy.


  • 1 3/4 cups (250g/9oz) all-purpose flour
  • 2 cups (400g/14oz) sugar
  • 1/2 cup (2oz/75g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240ml/8floz) buttermilk
  • 1/2 cup (120g/4oz) vegetable oil, or any flavourless oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml/8floz) freshly brewed hot coffee

Chocolate Fudge Frosting;

  • 1 cup (240g/8oz) butter, at room temperature
  • 6 cups (1lb 8oz/675g ) powdered sugar, sifted
  • 1 1/3 cup (120g/4oz) cocoa
  • 1 tablespoon vanilla extract
  • 2/3 cup (51/2floz/165ml) whole milk


  1. Preheat the oven to 350°F (180°C). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 times, 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. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

To make the Fudge Frosting;

  1. 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 colour and bigger
  2. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
  3. Turn mixer on medium-high. Beat frosting until light, fluffy and of spreading consistency.
  4. If the frosting is too thick, slowly add more milk or half & half, one tablespoon at a time, until it reaches the desired consistency.
  5. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze it for up to 3 months.
  6. Allow frosting to come to room temperature before using.

To Decorate;

  1. Place 1 layer, flat side up, on a flat plate or cake pedestal.
  2. Create a crumb layer: With a knife or offset spatula, spread the top with frosting. Place the second layer on the top, rounded side up, and spread the frosting evenly on the top of the cake.