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+ servings
chocolate cake on a white can stand with a large section but out

Chocolate Fudge Cake

Make this rich, moist, and easy Chocolate Fudge Cake layered with homemade chocolate buttercream in under 1 hour!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 391kcal


  • 3 ounces unsweetened chocolate
  • 2 ¼ cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup butter 1 stick
  • 2 ¼ cup packed brown sugar
  • 3 large eggs room temperature
  • 1 ½ teaspoons vanilla
  • 1 cup sour cream
  • 1 cup boiling water


  • Melt chocolate in a microwave safe measuring cup or other glass dish at 20-30 intervals. Stop intervals once chocolate is almost melted and stir until smooth. Set aside to cool for at least 5-10 minutes.
  • Preheat oven to 350 degree F and grease and flour two 8 or 9 inch round cake pans and line with parchment paper.
  • Mix the flour, baking soda and salt together and set aside.
  • Beat butter until soft.
  • Add brown sugar and eggs and beat with an electric mixer at a high speed for 5 minutes.
  • Beat in the vanilla extract and melted chocolate.
  • Alternate adding in dry ingredients with spoonful of the cup of sour cream, beating continually on low speed or stirring with a spoon.
  • Then stir in boiling water and stir to blended in completely and smooth. (Batter will be thin)
  • Pour evenly into the two greased pans.
  • Bake for 40 minutes (8 inch pans) or 35 minutes (9 inch pans) or until a toothpick inserted into center comes out clean.
  • Cool in pans for 10 minutes then remove and and turn onto wire racks to cool completely.


Frost with this homemade chocolate buttercream frosting
Use a quality chocolate bar like Ghiradelli
Use cake flour or gluten free one-to-one flour like Bob’s Red Mill if desired.
Best if flour is weighed to insure that it is not too dense
Full fat sour cream is best.
Helpful tips:
To line pans with parchment paper, place the pan on parchment paper and with a pencil, draw a line around the pan and then cut out with scissors.
Pour the one cup of boiling water into the same measuring cup/bowl that you melted the chocolate in and stir to get all the remaining chocolate out.
Bake in a bundt pan if preferred


Serving: 1slice | Calories: 391kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 392mg | Potassium: 200mg | Fiber: 2g | Sugar: 40g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg