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Vintage Double Fudge Cake Recipe
Annie Graves

Vintage Double Fudge Cake

5 from 1 vote
Make this Vintage Double Fudge Cake! Two layers of moist chocolate cake with a gooey fudgy center, topped with rich chocolate frosting—a true indulgence.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
For the Fudgy Center
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp light corn syrup optional, for extra gloss
For the Chocolate Frosting
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2-3 tbsp whole milk adjust for desired consistency
  • 1 tsp vanilla extract
  • Pinch of salt
Optional Garnish
  • Shaved chocolate or chocolate sprinkles
  • Whipped cream or vanilla ice cream

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 8-inch round cake pans or line them with parchment paper.
Make the Chocolate Cake Batter
  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and granulated sugar.
  2. In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until smooth.
  3. Add the wet ingredients to the dry ingredients and mix until well combined.
  4. Stir in the boiling water.
  5. The batter will be thin, but that’s perfect for a moist cake.
Bake the Cake
  1. Pour the batter evenly into the prepared cake pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Make the Fudgy Center
  1. In a small saucepan, combine the chocolate chips, heavy cream, butter, and corn syrup (if using).
  2. Heat over low heat, stirring constantly, until everything is melted and smooth.
  3. Let it cool to room temperature.
Make the Chocolate Frosting
  1. In a medium bowl, beat together the softened butter, powdered sugar, cocoa powder, milk, vanilla extract, and a pinch of salt.
  2. Beat until smooth and creamy.
  3. Add more milk if you need to adjust the consistency.
Assemble the Cake
  1. Place one cake layer on a serving platter.
  2. Spread the fudgy center evenly over the top, leaving a small border around the edges.
  3. Place the second cake layer on top and gently press down to secure it.
Frost the Cake
  1. Spread the chocolate frosting evenly over the top and sides of the cake.
  2. Use a spatula to smooth it out.
  3. For a more decorative finish, swirl the frosting or add chocolate shavings on top.
Serve
  1. Let the cake sit for 15-20 minutes to allow the frosting to set.
  2. Slice and serve this Vintage Double Fudge Cake with a dollop of whipped cream or a scoop of vanilla ice cream if desired!

Notes

Nutritional Information (Per Slice):

  • Calories: 350-400
  • Carbohydrates: 50g
  • Protein: 4g
  • Fat: 18g
  • Saturated Fat: 8g
  • Sodium: 150mg
  • Fiber: 3g
  • Sugar: 35g
 

Notes/Advice:

  • Additions/Subtractions:
    • You can make this cake even richer by adding a layer of chocolate ganache over the frosting.
    • If you prefer a thicker fudgy center, double the amount of chocolate and cream for the filling.
    • For extra depth of flavor, add 1 tsp of vanilla extract to the fudgy center mixture.