This Feathery Fudge Cake is a classic Eastern European dessert that delivers intense chocolate flavor in every bite. The cake itself is tender and moist, made with cake flour and melted chocolate, while the signature Hungarian frosting provides a light, airy texture that contrasts beautifully with the dense crumb. It is an elegant yet comforting treat, perfect for birthdays, holidays, or special family gatherings. The combination of deep cocoa notes and smooth buttercream creates a luxurious experience without being overly heavy. This recipe is a timeless favorite for chocolate lovers, offering a sophisticated finish to any meal with its velvety smooth layers and decadent taste.
Feathery Fudge Cake With Hungarian Frosting
Description
This Feathery Fudge Cake is a classic Eastern European dessert that delivers intense chocolate flavor in every bite. The cake itself is tender and moist, made with cake flour and melted chocolate, while the signature Hungarian frosting provides a light, airy texture that contrasts beautifully with the dense crumb. It is an elegant yet comforting treat, perfect for birthdays, holidays, or special family gatherings. The combination of deep cocoa notes and smooth buttercream creates a luxurious experience without being overly heavy. This recipe is a timeless favorite for chocolate lovers, offering a sophisticated finish to any meal with its velvety smooth layers and decadent taste.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease and flour two 9-inch round cake pans.
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In a medium bowl, sift together the cake flour, baking soda, and salt. Set aside.
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In a large bowl using an electric mixer, cream the butter or margarine until smooth.
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Gradually add 1 3/4 cups sugar to the butter, beating until light and fluffy.
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Add eggs one at a time, beating well after each addition until fully incorporated.
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Blend in 2 1/2 oz unsweetened chocolate, melted and cooled, until smooth.
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Add the sifted dry ingredients alternately with 1 1/4 cups ice water, beginning and ending with the flour mixture.
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Stir in 1 teaspoon vanilla extract.
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Divide batter evenly between the prepared pans.
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Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
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For the frosting: Melt 3 oz unsweetened chocolate and let it cool slightly.
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In a small bowl, combine melted chocolate, 1 1/2 cups sifted confectioners' sugar, and 2 1/2 tablespoons hot water. Blend well.
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Add 1 egg to the chocolate mixture and beat well until smooth.
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Add 4 tablespoons softened butter or margarine, one tablespoon at a time, beating until the frosting is smooth and fluffy.
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Place one cake layer on a serving plate and spread with a third of the frosting.
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Top with the second cake layer and spread remaining frosting over the top and sides.
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Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1029.6kcal
- % Daily Value *
- Total Fat 29.7g46%
- Saturated Fat 9.0g45%
- Cholesterol 0.0mg0%
- Sodium 2847.5mg119%
- Total Carbohydrate 170.5g57%
- Dietary Fiber 3.6g15%
- Sugars 0.2g
- Protein 17.0g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
