Buttermilk Chocolate Cake With Fudge Icing Recipes

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BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING



Buttermilk Chocolate Cake with Fudge Icing image

This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up. I could even whip it up as a child. This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden.

Provided by Sandy

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h

Yield 12

Number Of Ingredients 14

1 cup buttermilk
2 teaspoons baking soda
2 cups white sugar
2 eggs
3 tablespoons unsweetened cocoa powder
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
¼ cup milk
¼ cup butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
  • In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
  • Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 70 g, Cholesterol 42.4 mg, Fat 14.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 273.7 mg, Sugar 51.5 g

BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING



Buttermilk Chocolate Cake With Fudge Icing image

This is from Saveur and looked to die for. This is a great cake for 2 people or a small crowd as it makes a 8 inch cake

Provided by Ceezie

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 14

2 ounces unsweetened chocolate, chopped
5 tablespoons unsalted butter, softened
1 teaspoon unsalted butter, softened
1 1/4 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 cup sugar
2 egg yolks
confectioners' sugar, sifted
5 tablespoons cocoa
6 tablespoons unsalted butter, melted
5 tablespoons hot freshly brewed coffee
vanilla extract

Steps:

  • Preheat oven to 350º. Melt chocolate in a small heatproof bowl set over a small pot of gently simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool. Meanwhile, grease an 8" square cake pan with 1 teaspoons of the butter and set aside. Sift flour and salt together in a small bowl and set aside. Stir baking soda into buttermilk in another small bowl and set aside.
  • Beat sugar and the remaining 5 tablespoons butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined. Add one-third of the flour mixture, then one-third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40-50 minutes. Transfer cake to a rack to cool in pan, then invert onto a cake plate.
  • For the frosting: Sift confectioners' sugar and cocoa together in a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth. Ice top and sides of cake with frosting.

Nutrition Facts : Calories 3078, Fat 174.5, SaturatedFat 105.5, Cholesterol 687.8, Sodium 3893.9, Carbohydrate 364, Fiber 18.6, Sugar 212.5, Protein 42.9

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