Cocoa Fudge Cake

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, moist chocolate cake topped with a thick, homemade fudge frosting
Cocoa Fudge Cake recipe image
Cocoa Fudge Cake recipe image
Print Recipe

Cocoa Fudge Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 1347.0

Description

This Cocoa Fudge Cake is the ultimate comfort dessert for chocolate lovers. The cake itself is incredibly tender and moist, made with cake flour and a generous amount of cocoa for a deep, chocolatey flavor. It is crowned with a classic, thick fudge frosting that offers a smooth, creamy texture and intense sweetness. This two-part recipe requires patience, especially when cooking the frosting to the perfect soft-ball stage, but the result is a decadent treat that rivals any bakery.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9x1 1/2-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Mix in the vanilla extract until blended.
  5. In a separate bowl, sift together the cake flour, cocoa, and baking powder.
  6. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Beat gently after each addition until just combined.
  7. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
  8. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. While cakes cool, butter the sides of a heavy 3-quart saucepan.
  10. Combine the cocoa, sugar, light corn syrup, salt, and milk in the saucepan.
  11. Cook over low heat, stirring constantly, until the sugar is completely dissolved.
  12. Stop stirring and cook the mixture until it reaches the soft-ball stage (234°F/112°C) on a candy thermometer.
  13. Remove the pan from heat. Add the butter and let it melt without stirring.
  14. Cool the frosting to 110°F (43°C) without stirring. This may take 20-30 minutes.
  15. Once cooled to the proper temperature, add the vanilla and beat the mixture vigorously until it becomes creamy, matte, and of spreading consistency.
  16. Spread a layer of frosting on one cake layer, top with the second layer, and cover the top and sides with the remaining frosting.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1347.0kcal
% Daily Value *
Total Fat 46.8g72%
Saturated Fat 26.9g135%
Cholesterol 237.8mg80%
Sodium 1942.5mg81%
Total Carbohydrate 226.8g76%
Dietary Fiber 14.1g57%
Sugars 94.8g
Protein 24.8g50%

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

Recipe Card powered by WP Delicious