Decadent Chocolate Fudge Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

3. 3

   In a separate bowl, beat the eggs lightly, then add the milk, vegetable oil, and vanilla extract. Whisk until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or electric mixer on low speed until just combined.

5. 5

   Carefully stir in the hot coffee. The batter will be thin - this is normal and creates a moist cake.

6. 6

   Divide the batter evenly between the two prepared pans.

7. 7

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

8. 8

   Remove from oven and let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

9. 9

   While the cakes cool, make the fudge frosting: Place the chocolate chips in a heat-proof bowl.

10. 10

    In a small saucepan, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for 2 minutes.

11. 11

    Stir the chocolate and cream mixture until smooth and glossy. Add the butter and stir until melted and incorporated.

12. 12

    Let the frosting cool at room temperature for 30-45 minutes, stirring occasionally, until it reaches a spreadable consistency.

13. 13

    Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the fudge frosting on top.

14. 14

    Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake.

15. 15

    Let the cake set for at least 30 minutes before slicing. For cleaner slices, dip your knife in hot water and wipe clean between cuts.