Fudge Cake With Milk Chocolate Frosting

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Servings: 3 cups Difficulty: Advanced
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Rich, moist chocolate layers covered in a decadent, velvety milk chocolate buttercream frosting.
Fudge Cake With Milk Chocolate Frosting recipe image
Fudge Cake With Milk Chocolate Frosting recipe image
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Fudge Cake With Milk Chocolate Frosting

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 607.2

Description

This Fudge Cake is the ultimate comfort dessert, featuring incredibly moist chocolate layers infused with melted unsweetened chocolate. It is topped with a luxurious, homemade milk chocolate frosting that balances sweetness with deep cocoa notes. Perfect for birthdays, holidays, or any occasion calling for a show-stopping treat. The combination of cake flour and butter ensures a tender crumb, while the double-chocolate frosting adds a rich, indulgent finish. This recipe delivers bakery-quality results in your home kitchen, offering a sophisticated yet satisfying experience for chocolate lovers of all ages. Serve with a cup of coffee or tea for the perfect afternoon snack.

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Butter two 9-inch round cake pans and line the bottoms with buttered and floured parchment paper or waxed paper.
  3. Sift the cake flour into a measuring cup to measure exactly 3 cups.
  4. In a large bowl, mix together the sifted flour, brown sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar.
  5. In a small bowl, whisk together 1/2 cup of the milk, the eggs, and vanilla extract; set aside.
  6. Chop the unsweetened chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water, stirring occasionally until smooth.
  7. Combine the remaining 1 cup of milk and the 6 oz of softened butter with the dry ingredients in the large bowl.
  8. Beat the mixture for 1 1/2 minutes, scraping down the sides of the bowl twice during mixing.
  9. Add the egg mixture in three parts, scraping the sides of the bowl and beating for 20 seconds after each addition.
  10. Add the melted unsweetened chocolate and beat until just incorporated.
  11. Pour the batter evenly into the prepared pans.
  12. Bake in the center of the oven for 25 to 30 minutes, or until the cakes spring back when lightly pressed in the center.
  13. Cool the cakes in their pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
  14. For the frosting, chop the milk and semisweet chocolates into coarse bits and melt in a double boiler over hot (not boiling) water, stirring until completely melted.
  15. Remove the chocolate from heat and allow it to cool until just no longer warm to the touch, about 20 minutes.
  16. Place the 1 pound of softened butter (for frosting) in a bowl and beat in the cooled chocolate mixture until evenly blended, about 3 minutes.
  17. Place one cake layer on a serving plate and spread half the frosting on top.
  18. Top with the second cake layer and spread the remaining frosting on the top and sides of the cake.
  19. Create a decorative zigzag pattern by pulling a serrated knife across the surface in a back-and-forth motion.
  20. Use a small spatula or spoon handle to pull out spikes of frosting all around the sides for texture.

Nutrition Facts

Servings 3 cups

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.

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