Chocolate Fudge Cake

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Servings: 12 Difficulty: Advanced
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Rich, moist chocolate cake with a velvety milk chocolate frosting
Chocolate Fudge Cake recipe image
Chocolate Fudge Cake recipe image
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Chocolate Fudge Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 607.2

Description

This decadent Chocolate Fudge Cake is the ultimate comfort dessert, featuring a dense, moist crumb infused with deep cocoa flavors. The batter is enriched with both semisweet and milk chocolate, creating a complex chocolate experience in every bite. It is crowned with a luxurious, silky milk chocolate frosting that melts on your tongue. Perfect for birthdays, holidays, or simply treating yourself on a rainy afternoon, this cake delivers old-fashioned bakery quality right from your home kitchen. It pairs beautifully with a cup of coffee or tea.

Ingredients

Directions

  1. Preheat the oven to 350&# 194;°F (175ðC).
  2. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
  3. In a large bowl, sift together 3 cups cake flour, 2 1/4 teaspoons baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
  4. In a medium bowl, whisk together 3 eggs, 1 1/2 teaspoons vanilla extract, and 1/2 cup milk.
  5. Chop 4 oz unsweetened chocolate and melt it in a double boiler over hot water, stirring until smooth.
  6. In a large mixing bowl, cream together 2 cups light-brown sugar and 6 oz softened butter until light and fluffy.
  7. Add the dry ingredients and the remaining 1 cup milk to the butter mixture; beat for 1 1/2 minutes, scraping down the sides of the bowl twice.
  8. Add the egg mixture in three parts, beating for 20 seconds after each addition and scraping the bowl between additions.
  9. Stir the melted unsweetened chocolate into the batter until just incorporated.
  10. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until the cakes spring back when lightly pressed.
  11. Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.
  12. For the frosting, chop 1 lb milk chocolate and 1/2 lb semisweet chocolate into coarse bits.
  13. Melt the chocolates in a double boiler over hot water, stirring occasionally until completely melted.
  14. Remove the pan from the heat and let the chocolate cool until it is just no longer warm to the touch, about 20 minutes.
  15. In a separate bowl, beat 3/4 lb softened butter until creamy.
  16. Gradually add the cooled chocolate mixture to the butter, beating until evenly blended and smooth, about 3 minutes.
  17. Place one cake layer on a serving plate and spread half of the frosting over the top.
  18. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.
  19. Use a serrated knife to create a decorative zigzag pattern on the frosting surface.
  20. Let the cake stand at room temperature for at least 30 minutes before slicing and serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 607.2kcal
% Daily Value *
Total Fat 32.9g51%
Saturated Fat 19.3g97%
Cholesterol 14.8mg5%
Sodium 59.0mg3%
Total Carbohydrate 67.0g23%
Dietary Fiber 3.9g16%
Sugars 57.9g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, fudge, cake, dessert, baking, chocolate cake, frosting, birthday, holiday, rich, moist, indulgent, homemade, classic, comfort food, vegetarian, layer cake, cocoa, sweet, party
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