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Nana's chocolate cake with fudge frosting from The Jewish Kitchen
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Nana's Chocolate Cake with Fudge Frosting

This is my go-to chocolate cake. It is simply, quite perfect. The cake is moist, sweet (but not too), soft, rich, and truly melts in your mouth. The fudge frosting is luscious and smooth and puts the cake over the top.
Course Desserts
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup shortening
  • 3/4 cup water
  • 3/4 cup buttermilk
  • 1 tsp. baking soda
  • 1 tsp, Kosher salt
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder
  • 2 eggs
  • 4 ounces unsweetened chocolate, melted and cooled

For the Frosting

  • 2 cups sugar
  • 1/2 cup shortening
  • 3 ounces unsweetened chocolate
  • 2/3 cup milk
  • 1/2 tsp. Salt
  • 2 tsp. vanilla

Instructions

Make the Cake

  1. Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 rectangular pan and set aside.
  2. In the bowl of a standing mixer or in a large bowl with a handheld mixer on low speed, beat all ingredients (except frosting ingredients) for 30 seconds to combine them and then increase speed to high and beat for 3 minutes, scraping bowl occasionally. Make sure all ingredients are well combined and then pour the batter into the prepared pan(s). Bake for 40-45 minutes or until a cake tester or toothpick inserted comes out clean.

Make the Frosting

  1. While the cake is cooling, make the frosting. Place sugar, shortening, chocolate, milk, and salt in a large saucepan and bring to a rolling boil, stirring occasionally. Once it reaches a rolling boil, allow the mixture to boil without stirring for an additional minute.
  2. Remove pan from heat and place the pan in a large bowl of ice and cold water. With a whisk, beat until the frosting is smooth and you are able to spread it easily. Stir in the vanilla. Frost cake once is has cooled.