The Best Chocolate Cake with Fudge Icing Recipe
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The Best Chocolate Cake with Fudge Icing makes a simple, yet oh so scrumptious dessert recipe everyone loves.
It just had to happen. I just had to share my love for my topping my recipe for The Best Chocolate Cake with Fudge Icing. Let me just tell you friends, it is out of this ever loving world. And so, so, so, so, so simple. You are going to love me for this little taste of chocolate cake heaven.
However, this chocolate cake should totally come with a warning label that reads, “Highly Addictive! Taste at your own risk!”
It is the dangerous combination of my famous The Best Chocolate Cake {Ever} recipe and my Grandmother’s Fudge Icing recipe. Talk about a match made in heaven!!!
You may also need to become close friends with your running shoes and hide those scales when you make this chocolate cake my friends. Hey, I’m just telling you the truth. That’s what friends do, right?
Another tactic that I like to use whenever I make this chocolate cake with fudge icing is to make sure there will be plenty of people around my house to enjoy it. I make it for holidays, when my son has friends coming over, and I always love to send some home with them as they start to head out the door. In other words, I don’t want to be alone with this stuff by myself. It truly wouldn’t be a good thing for my hips. But oh boy, my lips sure would love me forever.
You’ve just got to make it for yourself. And er, 12 of your closest friends! You’ll be safe that way.
Here’s my recipe for Chocolate Cake with Fudge Icing. I hope you love it.
The Best Chocolate Cake with Fudge Icing Recipe
Ingredients
Instructions
- Preheat oven to 350º F. Prepare rimmed kitchen sheet pan with nonstick baking spray, brushing with homemade cake pan release (cake goop), or by coating with shortening and dusting lightly with flour, being sure to remove all excess flour.
- Prepare batter as directed and pour into rimmed sheet pan. Use an offset spatula to make sure the batter is distributed evenly. Place in the oven and bake for 12-15 minutes or until the cake slightly pulls away from the edges and a toothpick comes out clean when inserted into the center of the cake. You can follow my tips for how to tell when your cake is done. Allow the cake to cool slightly, about 10-15 minutes.
- While the cake is cooling, prepare the Fudge Icing recipe as directed. Pour the icing over the top of the cake, making sure to pour over the entire cake and allow it to coat. Only spread with a knife or offset spatula if absolutely needed because it will change the look of the icing on the cake.
- Allow the cake and icing to cool completely, about 30 minutes.
- Cut into individual pieces and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi Robyn, I will leave a review once I make it, but I have a question! I saw you commented on another review that you used a 13×18 pan for this recipe, is that with making one recipe, or 2? I have a 12×18 and don’t know how much batter I need to fill it. Thanks!
Alexis, I used a 13x18x1 inch pan and used one recipe. Hope you enjoy!
I just made this cake today. OH MY! This will be our new favorite!! I made a second batch and made cupcakes too:) I frosted the sheet cake with the Fudge Icing. I loved ‘licking the pan out’ that I used for the icing. I don’t need the cake until day after tomorrow. Can I freeze it as is or should I have frozen the cake and Iced it tomorrow night. I’m not sure how well both cake and icing will do in the freezer. I’m also excited to try the Vanilla Cake recipe and the Chocolate Buttercream Frosting…I know I will hear…mmmore please!
Linda, I never refrigerate this frosting or freeze this icing. The cake should be fine until Thursday under a covered dome. Next time if you are making ahead, you may want to freeze the cake and make the icing later. I hope you like the Vanilla Cake and Chocolate Buttercream Frosting as well as this cake. I fully understand about licking the pan!
Hi! Thank you for leaving this recipe out. It sounds delicious, and I was hoping to make it soon. What kind of sugar do you use? Granulated, powdered, or brown?
I use granulated sugar for the cake as well as the fudge icing, Nicole. I hope you enjoy!
I am trying to print out your chocolate cake and buttercream frosting with no success. I do not want to print put 28 pages for this cake. Please advise!
Jilly, there is a Print Recipe link with a printer icon right above the Cook Time and Prep Time in the recipe. Just click on that link and it will open a page with only the recipe for you to print.
Hi Robyn. Can this be turned into a vanilla cake?
Hedyeh, you can replace the cocoa powder with an equal amount of flour to make a vanilla cake. I have made a vanilla cake this way many times. Others had a problem with the cake falling so I developed my Best Vanilla Cake Recipe.
Is this recipe a thin enough sponge to roll for a Buche de Noel?
Jessica, this is a really moist, tender cake. I’m not sure you can roll it for a Buche de Noel. If someone else here has tried it, maybe they will comment.
Hi Robyn. I am making this cake tomorrow and had some questions. It is for a 7yr olds bday party. He wants it to be a dinosaur face and it “just has to be chocoate”. They are only having 15 people. My rimmed pan is 15x10x1. Should I make this a 2 layer cake and do the chocolate frosting in the middle? Is it pretty easy to decorate? I am thinking it will definitely need a crumb coat. I am thiking since he loves chocolate, the addition of the chocolate buttercream frosting in the middle would be nice. I will use the vanilla buttercream on top so I can decorate. Thank you for your time. It looks delicious.
Poppi, the half sheet pan I use for this cake is 13×18 inches so there would be too much batter in the recipe for the 15×10 pan. You could use the extra batter for cupcakes for the party if you wish. I think the chocolate buttercream frosting in the middle and covered wi with vanilla buttercream frosting will be delicious. Since you will be stacking these cakes, I would line the pans with parchment paper to make it easier to remove the cake from the pan. I would place the pan on a wire rack to cool about 10 minutes. Then, place a wire rack over the cake and holding the rack firmly against the pan, I would turn it over so the cake flips onto the wire rack. Once the cake has cooled thoroughly, then I would place your cake board or plate over the cake and similar to a sandwich, turn the cake onto the cake board. Frost the first layer then stack the second layer onto the cake and frost the top and sides. I hope your son has a very happy 7th birthday!
Hi Robyn,
I am going to make this cake for my daughter’s birthday tomorrow. I wanted to make a double layer sheet pan cake. How do I double the recipe and what should be the cooking time? Also, is it easy to flip out the cake from the sheet pan?
Please let me know. Thank you!
Instead of doubling the recipe, I would make the recipe twice. I recommend lining the sheet pan with parchment to make removing the cake from the pan easier. I would place the pan on a wire rack to cool about 10 minutes. Then, place a wire rack over the cake and holding the rack firmly against the pan, I would turn it over so the cake flips onto the wire rack. Once the cake has cooled thoroughly, then I would place your cake board or plate over the cake and similar to a sandwich, turn the cake onto the cake board. Frost the first layer then stack the second layer onto the cake and frost the top and sides. Hope this helps and hope your daughter has a very happy birthday!
Thank you Robyn! The cake was a hit. I used a 9X13 sheet pan, made the cake twice and used 1 recipe of chocolate buttercream frosting ☺️ parchment paper really helped in flipping the big cakes. Everyone loved it!
Thank you for sharing your recipe and all the variations of it. I’m compiling it as a base topped with raspberry mouse, freezing it and pouring a dark chocolate mirror glaze over it for my friend turning 50 during this really challenging time. I searched the internet up and down for the best chocolate recipe and clearly you have nailed it. I’m hoping it comes out as I envision it. After this I’m trying your white chocolate recipe. I really appreciate you sharing all your hard work, talent and creativity! Stay well!
Thank you, Amy. I hope your friend has a very happy 50th birthday and you both enjoy the cake. It sounds delicious with your raspberry mousse and dark chocolate glaze. I hope you find many more recipes you like. xo
The best cake ever made it a few times and each time someone always asks for the recipe and the icing is just the best😋😋. I also made the glutin free version ( I have celiac) and served it to non glutin free guest and the couldn’t believe it was made without all purpose flour
Sooo good
Vicki
Vicki, I’m so glad the gluten-free version of this cake worked so well for you. I have family with celiac disease and I know how hard it can be to find recipes you can use. xo
Hi Vicki,
What kind of gluten free flour did you use?
I have made this cake with Cup4Cup Gluten Free Flour and King Arthur Gluten Free Measure for Measure Flour, Andrea, but you can use whatever your favorite gluten free flour is.