Chocolate cake batters are typically made the way most classic cakes are made. Much of the cake's texture is created by creaming butter and sugar together, trapping air bubbles into the batter, and leading to a finely crumbed, light cake. The batter you'll spread into the cake pans will resemble other thick cake batters.
Conversely, fudge cake batters require no creaming at all. Instead, the cake is broken up into two mixes: the dry ingredients and the wet. Chocolate and butter, if used, are melted in the microwave or stovetop, and a helping of hot water or hot coffee is stirred into the cocoa powder to bloom its rich flavor. Oil and eggs are sometimes added to this wet mix as well. The dry ingredients are then whisked in, making it an easy, one-bowl process. The resulting batter is surprisingly thin — much more watery than the average batter. Because there is more liquid present, the cake layers have a denser, heavier texture than their chocolate counterpart. Either way, both cakes are delicious and promise plenty of decadent cocoa flavor, it just depends on what texture you most desire.
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