THE BEST CHOCOLATE CAKE WITH FUDGE FROSTING
Believe me when I tell you this is the BEST Chocolate Cake you will ever make! Moist and fudgy dark chocolate cake layers paired with a rich and silky fudge frosting! Consider this the ultimate cure for when that craving hits!
Provided by Dedra | QueensleeAppetit
Categories Cakes
Time 1h25m
Number Of Ingredients 23
Steps:
- Preheat oven to 350° F (177°C). Prepare four 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
- In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
- Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
- In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.
- Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined. Divide batter equally between the cake pans, a little over 2 cups per pan.
- Bake two layers at a time for 20-25 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
- Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting. Or at this point, you can wrap all the cake layers tightly in plastic wrap and freeze or refrigerate until ready to assemble.
- Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter on medium speed until light and fluffy, about 5-6 minutes. \
- Turn the mixer to low, and gradually add the powdered sugar one cup at a time, along with the cocoa powders.
- Once incorporated, add hot water, sour cream, vanilla and salt and beat until combined. Pour in cooled melted chocolate and mix on low to combine.
- Once the chocolate is combined, increase mixer speed to high and whip until light and fluffy, about 2-3 minutes.
- Once cake layers are completely cooled, place one layer on a turntable. Using an offset spatula, spread about 1 cup of the fudge frosting on top. Repeat with all layers, placing the final layer upside down.
- Frost the entire cake in a thick layer of fudge frosting. Use the back of a spoon to create swirls in the frosting. Top with mini chocolate chips of fresh fruit. Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 44 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 273 grams sodium, Sugar 62 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
MOTHER'S BEST FUDGE CAKE
My mother made this cake for my birthday every year. She always frosted it with peanut butter icing. Even though she is no longer with us, this cake is still a favorite for birthdays.
Provided by Tweezle
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg.
- Cook over medium heat until mixture thickens.
- Set aside and cool.
- Preheat oven to 350F and grease/flour cake pan.
- Cream together shortening and 1 cup sugar.
- Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk.
- Combine until well blended.
- Add cooked ingredients - mixing well.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 328.9, Fat 14.6, SaturatedFat 5.4, Cholesterol 56.2, Sodium 184.6, Carbohydrate 47, Fiber 1.7, Sugar 28, Protein 5.4
BEST CHOCOLATE CAKE WITH FUDGE FROSTING
Get ready for cake that's a chocolate powerhouse and discover why it's called the best!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
- In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.
Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 40 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg
MOM'S FUDGE FROSTING
I'm not sure where the original recipe comes from, but my mom gave me the BEST chocolate frosting recipe. Once you try this, I doubt you will ever use another. Seriously.
Provided by canarygirl
Categories Dessert
Time 10m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Bring the butter, sugar and milk to a slow boil.
- Add chocolate chips and stir until melted.
- Use to frost brownies, chocolate cake-- whatever your little heart desires!
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