Who doesn’t love a chocolate cake with thick fudge frosting? It’s rich, chocolatey goodness.
Be careful! This frosting is addicting. You might find yourself eating it straight out of the bowl.
This chocolate fudge cake is one of my most loved cakes from family and friends. I’m asked to make it often.
I start with a boxed cake mix. I know some people will argue that you have to make homemade for the best cakes. I’m standing my ground that cake can taste great with a boxed mix. In fact, I used to work at a restaurant praised for their cakes, and guess what??? They used a boxed cake mix.
This frosting takes a little time, but trust me, it’s worth it!
The most important thing you can do is the first step. Sift the powdered sugar and cocoa powder. If you don’t, you will have lumpy frosting.
It’s also important to note that this frosting will only be enough to frost a two-layer cake. If you want to add more layers, you will need to double the recipe.
The rest is just following the steps and frosting the cake.
Looking for more cake recipes? Check out our banana blueberry cake.
Chocolate Fudge Cake with Boxed Cake Mix
This rich, thick chocolate fudge icing is spread over chocolate cake. Easy to make and one of my most requested recipes.
- 1 box chocolate cake mix and ingredients needed on box
- 3.5 cups powdered sugar
- 1/2 cup cocoa powder
- 8 tbsp butter
- 1.5 cups brown sugar light or dark
- 1 cup heavy cream
- 4 oz semi-sweet chocolate
- 1 tsp vanilla
Make a chocolate cake according to the description on the box. I recommend making (2) 8in cake layers.
Sift the powdered sugar and cocoa powder into a large bowl. This is very important or your frosting will turn out lumpy.
In a medium saucepan on medium to low heat, add 4 tablespoons of the butter, the brown sugar, and a half cup of the heavy cream. Heat for 8 minutes stirring frequently.
Reduce heat to low and cook another 10 minutes, stirring frequently. The mixture should thicken and become a deep golden brown.
Take the saucepan off the stove and do the following: Add the remaining 4 tablespoons of butter and stir. Break the chocolate into pieces and stir until combined. Add the remaining half cup of heavy cream and the 1 tsp vanilla. Stir until everything is combined.
Pour the saucepan into the large bowl of powdered sugar and cocoa powder. Using a whisk, whisk everything together until smooth.
Leave to cool at room temperature, whisking occassionally. It will more than likely still be a little runny and hard to keep it on the cake. I recommend refrigerating until it is the right consistency. You want it to be spreadable but not run. If you leave it in the refrigerator too long and it gets too thick to spread on your cake, let it sit on the counter a few minutes to warm back up.
Place one 8in cake layer on a board or your cake carrier and spoon or pipe a thick layer of frosting. Spread it out to cover the top of the cake. I recommend putting this layer of cake in the refrigerator for 10 minutes to thicken the icing especially if it's warm in the kitchen. This ensures it sets up and won't push out when you put the top layer on and frost the rest of the cake.
Add the other layer of cake onto the frosted bottom layer. Frost the whole cake and decorate as desired. Serve immediately or refrigerate until serving.