Chocolate Slab Cake with Chocolate Fudge Frosting
Introduction
Chocolate Slab Cake with Chocolate Fudge Frosting is a rich, moist, and deeply chocolatey dessert made for true chocolate lovers. The cake is soft and tender, with a dark cocoa flavor that becomes even better thanks to a little instant coffee. On top, a thick chocolate fudge frosting makes every bite smooth, creamy, and indulgent. This cake is perfect for birthdays, family gatherings, holidays, or any time you need an easy dessert that feeds a crowd. It is baked in a 9×13-inch pan, making it simple to slice and serve.
Why You’ll Love This Recipe
Rich, moist, and full of chocolate flavor.
Perfect for parties and family desserts.
The fudge frosting is smooth and glossy.
Easy to make in one rectangular pan.
Great make-ahead cake.
Coffee enhances the chocolate without making it taste like coffee.
Ingredients
For the Chocolate Cake
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup cocoa powder
1 teaspoon instant coffee granules
2 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil or light olive oil
2 teaspoons vanilla extract
2 large eggs
1 cup hot water
For the Chocolate Fudge Frosting
350 g dark chocolate, chopped
130 g unsalted butter
100 g powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon instant coffee granules
1 pinch salt
200 ml heavy cream
How to Make It
Preheat the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the white sugar, brown sugar, and instant coffee granules. Whisk until evenly combined.
In another bowl, whisk the milk, oil, vanilla extract, and eggs.
Pour the wet ingredients into the dry ingredients and mix gently until just combined.
Slowly add the hot water while stirring. The batter will be thin, but this helps make the cake moist.
Pour the batter into the prepared pan and tap the pan lightly to remove air bubbles.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
For the frosting, add the chocolate, butter, powdered sugar, vanilla, coffee, salt, and heavy cream to a saucepan.
Stir over medium-low heat until melted, smooth, and glossy.
Transfer the frosting to a bowl and let it cool. Refrigerate until thick but spreadable.
Spread the frosting over the cooled cake and decorate with chocolate sprinkles if desired.
Helpful Tips
Use hot water to bloom the cocoa and make the cake richer.
Do not overmix the batter.
Let the cake cool fully before frosting.
Use dark chocolate you enjoy eating.
Chill the frosting until it becomes thick and easy to spread.
Storage
Store Chocolate Slab Cake in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days. Let chilled slices sit at room temperature for 10 minutes before serving.
FAQ
Can I make this cake ahead?
Yes. You can bake the cake up to 2 days ahead and frost it before serving.
Can I skip the coffee?
Yes, but coffee makes the chocolate flavor deeper. The cake will not taste strongly like coffee.
Can I freeze this cake?
Yes. Freeze the unfrosted cake for up to 2 months. Thaw before adding frosting.
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Conclusion
This Chocolate Slab Cake with Chocolate Fudge Frosting is soft, rich, and perfect for sharing. The moist chocolate cake and creamy fudge topping make it a crowd-pleasing dessert for any occasion. Serve it in squares and enjoy every chocolatey bite.
Category: Dessert
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 15
Calories: 527 per serving
Categories
Uncategorized
