Ingredients

 For the chocolate cake:

• 2 cups all-purpose flour 
• 2 cups granulated sugar 
• 3/4 cup unsweetened cocoa powder 
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt 
• 2 large eggs 
• 1 cup whole milk 
• 1/2 cup vegetable oil
• 2 tsp vanilla extract 
• 1 cup hot coffee or hot water 
  • Coffee makes the chocolate flavor deeper, but water works too

 For the fudge frosting:

• 1/2 cup butter 
• 1/2 cup heavy cream or whole milk 
• 1/3 cup unsweetened cocoa powder 
• 2 1/2 to 3 cups powdered sugar
• 1 tsp vanilla extract
• 100 g dark or semi-sweet chocolate, chopped 
• Pinch of salt

 For topping:

• 1/2 to 3/4 cup chocolate sprinkles 
• Optional chocolate curls for garnish 
• Optional mini chocolate chips 

 Equipment

• 9×13 inch baking pan
• Mixing bowls 
• Whisk or hand mixer
• Saucepan
• Spatula
• Cooling rack

 Step-by-step recipe

1. Prep the oven and pan 

• Preheat your oven to 175°C / 350°F.
• Grease a 9×13 inch pan well.
• You can also line the bottom with parchment paper for easier removal.

2. Mix the dry ingredients 

In a large bowl, add:

• flour
• sugar
• cocoa powder
• baking powder
• baking soda
• salt

Whisk everything together until evenly combined 

3. Add the wet ingredients 

Add to the same bowl:

• eggs
• milk
• oil
• vanilla

Whisk until smooth.

The batter will look thick at first — that’s normal 

4. Pour in hot coffee or water 

• Slowly add the hot coffee while mixing.
• Stir until the batter is smooth and fairly thin.

This thin batter gives you that moist, soft, fluffy crumb you see in the image 

5. Bake the cake 

• Pour the batter into the prepared pan.
• Tap the pan gently on the counter to remove air bubbles.
• Bake for 30 to 38 minutes, or until:
  • a toothpick inserted in the center comes out with a few moist crumbs
  • the top springs back lightly when touched

 Do not overbake, or the cake may dry out.

6. Cool slightly 

• Let the cake cool in the pan for about 15–20 minutes.
• You want it warm, not hot, when frosting it.

This helps the frosting spread beautifully and slightly melt over the top like in your photo 

 Make the fudge frosting

7. Heat the base 

In a saucepan over low-medium heat, add:

• butter
• cream or milk
• cocoa powder
• chopped chocolate
• pinch of salt

Stir until melted, glossy, and smooth 

8. Add sugar and vanilla 

• Remove from heat.
• Stir in vanilla.
• Gradually whisk in powdered sugar until thick, smooth, and spreadable.

Texture tip 

You want it:

• thicker than glaze
• softer than stiff buttercream

It should slowly drip off a spoon but still hold on the cake.

If too thick:

• add 1–2 tbsp warm milk 

If too thin:

• add a little more powdered sugar

 Frost and decorate

9. Spread the frosting

• Pour or spoon the warm fudge frosting over the slightly warm cake.
• Use a spatula to spread it evenly.
• Let some areas stay a little thicker for that luscious bakery-style look 

10. Add sprinkles immediately 

• Scatter chocolate sprinkles generously over the frosting.
• Add chocolate curls on top if you want the same dramatic finish as the plated slice 

Because the frosting is still soft, the sprinkles will stick perfectly 

 Let it set

• Leave the cake at room temperature for 30–60 minutes so the frosting settles.
• The top will become glossy, fudgy, and slightly firm while staying soft inside 

 Slice and serve

Cut into squares and serve just like the photo 

For extra indulgence:

• warm each slice for 10 seconds in the microwave 
• serve with vanilla ice cream 
• drizzle extra melted chocolate on top 

 Time

• Prep time: 20 minutes
• Bake time: 30–38 minutes
• Cooling/frosting time: 30 minutes
• Total: about 1 hour 20 minutes

 What this cake tastes like

This cake is:

• super moist 
• deeply chocolatey 
• soft and fluffy inside 
• topped with thick fudge frosting 
• slightly gooey and rich, like a cross between chocolate cake and brownie 

 Tips for best results

 For extra moist cake

• Use oil instead of butter
• Don’t skip the hot coffee
• Don’t overbake

 For glossy frosting

• Frost while the cake is still a little warm
• Use chopped real chocolate in the frosting
• Stir until fully smooth

 For the exact look in your image

• Bake in a metal tray
• Cut into large squares
• Use lots of chocolate sprinkles
• Let the frosting drip a little over the sides 

 Optional upgrades

Add-ins for the cake:

• 1/2 cup chocolate chips 
• 1 tsp espresso powder 
• 1/2 cup sour cream for extra richness 

Toppings:

• crushed chocolate cookies 
• toasted nuts 
• caramel drizzle 
• ganache layer under the sprinkles 

 Storage

• Keep covered at room temperature for 2 days
• Refrigerate for up to 5 days
• Microwave a slice for 10–15 seconds before serving for that melty top again