Ingredients for the Chocolate Cake Layer
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional, but recommended for texture)
Ingredients for the Fudge Icing
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk or heavy cream
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup chopped nuts
Preparing the Batter — Step-by-Step
Start by preheating your oven to 350°F (175°C). Grease a rectangular baking pan (around 9×13 inches) or line it with parchment paper for easier removal. The chocolate cake layer should be moist but firm enough to support the thick icing.
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder. Whisk thoroughly to remove lumps and evenly distribute the cocoa. This ensures that the chocolate flavor is balanced throughout the cake and prevents pockets of dry flour.
In a saucepan, melt 1 cup of butter together with 1 cup of water over medium heat. Once the butter is melted and the mixture begins to simmer lightly, pour it directly into the dry ingredients. The heat from this mixture will bring the cocoa to life, deepening the chocolate flavor and creating a smooth, glossy batter.
Mix gently until the ingredients come together. Add the eggs one at a time, stirring after each addition. Then blend in the sour cream and vanilla extract. Sour cream is essential because it adds moisture, improves texture, and helps the cake stay tender even after chilling.
If you’re using nuts, fold them gently into the batter. Pour the mixture into the prepared pan and spread it evenly with a spatula.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean — a few moist crumbs are fine. Avoid overbaking; the cake should stay soft.
Set the cake aside but do not remove it from the pan. It needs to cool slightly before adding the icing.
Making the Fudge Icing
The icing should be prepared while the cake is still warm so that it bonds perfectly with the surface without soaking through.
In a medium saucepan, melt 1/2 cup butter over medium heat. Stir in the cocoa powder until smooth and glossy. Add the milk or cream and continue heating until small bubbles form along the edges.
Remove the saucepan from heat and immediately whisk in the powdered sugar, vanilla, and salt. If using nuts, stir them in at this point. The icing should be thick, shiny, and pourable — similar to hot fudge.
If the icing feels too thick, add one teaspoon of milk at a time until it reaches the desired consistency. If it’s too thin, add a little extra powdered sugar.
Pouring and Setting the Icing
Pour the warm icing directly over the warm cake. Start in the center and let it flow outward naturally, then use a spatula to spread it into an even layer. The icing will begin to firm up quickly, creating a smooth, glossy surface.
Allow the cake to cool completely at room temperature before cutting into squares. For clean slices like those in your picture, chill the pan for at least one hour before slicing.
Tips for Perfect Texture
Use Sour Cream
This ingredient is the secret to achieving the dense, moist structure similar to brownies. Greek yogurt works as a substitute.
Don’t Overmix
Overmixing activates gluten in the flour, which can make the bars tougher. Mix until the batter is just combined.
Pour Icing While Warm
The icing must be warm but not boiling when poured. This allows it to settle evenly without sinking into the cake.
Allow Time to Set
If you want firm, photo-worthy bars, waiting for the icing to set is essential. Chill for at least one hour.
Variations to Customize Your Bars
Chocolate Espresso Bars
Add 1 teaspoon espresso powder to the batter to enhance the chocolate flavor.
Chocolate Coconut Bars
Fold 1 cup shredded coconut into the batter and sprinkle toasted coconut on top of the icing.
Peanut Butter Fudge Bars
Add 1/2 cup smooth peanut butter to the icing and swirl gently before pouring.
Double Chocolate Chip Bars
Add 1 cup chocolate chips into the warm batter right before baking.
Serving Suggestions
These bars are rich, so small squares go a long way — but they are so delicious that most people eat more than one. Serve them:
- Warm with vanilla ice cream
- Cold from the refrigerator for a fudgier bite
- At room temperature for the perfect balance of soft cake and smooth icing
They pair incredibly well with coffee, tea, or a cold glass of milk.
Storage Instructions
Room Temperature
Keep in an airtight container for up to 3 days.
Refrigeration
Store for up to 1 week. The icing firms beautifully when chilled.
Freezing
Freeze individual squares wrapped in plastic and placed in an airtight container for up to 3 months. Thaw overnight in the fridge.
Final Thoughts
This recipe delivers exactly what your photo shows: a thick, glossy chocolate icing over a moist, rich chocolate cake base. With simple pantry ingredients, beginner-friendly steps, and lots of room to customize, it’s a dessert you’ll make over and over again. The combination of warm chocolate, buttery texture, and soft crumb is irresistible. These bars are perfect for parties, holidays, or anytime you’re craving something decadently chocolatey.