Moist Chocolate Cake With Fudge Frosting

Yield: Serves 15


Moist Chocolate Cake



  • 3 C. (375 g) flour
  • 2 C. (500 g) sugar (you can cut this back
  • to 1 ½ C. if you prefer things less sweet)
  • 1/2 C. (40 g) unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 T. vinegar
  • 2 tsp. vanilla
  • 2/3 C. (150 ml) oil
  • 2 C. (500 ml) water



  1. Combine all ingredients and beat only until there are no more lumps.
  2. Pour batter into a greased 9X13-inch (23X33 cm), two 8-inch (20 cm) or 9-inch (23 cm) pans, or cupcake tins.
  3. Bake 25-35 minutes at 350° F (180° C) or until a toothpick comes out clean. Turn upside down on a wire cooling rack and remove from pan(s), if desired. Or allow to cool and frost right in the pan.



Fudge Frosting



  • 6 T. butter, softened
  • 4 C. (320 g) powdered sugar (if you don’t have any, make your own by putting 1 C. at a time in a blender or food processor)
  • 1 C. (80 g) unsweetened cocoa powder
  • 6 T. hot water or strong coffee (You can add 3-4 tsp.of instant decaffeinated coffee powder to the hot water; it helps cut the sweetness and gives a mocha flavor.)



  1. Cream together the butter, powdered sugar, cocoa.
  2. Add 4 T. hot water or coffee, then the remaining 2 T., one at a time, as needed, until smooth and soft enough to spread.


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