This decadent Fry’s Fudgey Layer Cake is the ultimate comfort dessert, featuring intensely moist chocolate layers that stay tender for days. The batter relies on a boiled chocolate mixture for an extra-deep cocoa flavor that permeates every bite. Paired with a classic chocolate frosting, this cake offers a perfect balance of sweetness and richness. It is an ideal choice for birthday celebrations, holiday gatherings, or simply treating yourself to a slice of pure indulgence. With simple pantry staples, you can bake this show-stopping dessert that feels homemade and luxurious.
Fry’S Fudgey Layer Cake
Description
This decadent Fry's Fudgey Layer Cake is the ultimate comfort dessert, featuring intensely moist chocolate layers that stay tender for days. The batter relies on a boiled chocolate mixture for an extra-deep cocoa flavor that permeates every bite. Paired with a classic chocolate frosting, this cake offers a perfect balance of sweetness and richness. It is an ideal choice for birthday celebrations, holiday gatherings, or simply treating yourself to a slice of pure indulgence. With simple pantry staples, you can bake this show-stopping dessert that feels homemade and luxurious.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease two 9-inch round cake pans and line the bottoms with wax paper or parchment paper.
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In a medium saucepan, combine the cocoa and 1/2 cup of the sugar. Gradually stir in the water.
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Cook and stir the chocolate mixture over medium heat until it comes to a boil. Remove from heat and allow to cool completely.
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In a small bowl, sift together the flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the softened butter until light and fluffy. Gradually beat in the remaining 1 1/4 cups sugar.
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Add the eggs one at a time, beating well after each addition.
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Stir the cooled chocolate mixture and vanilla extract into the butter mixture.
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Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients. Combine lightly after each addition, just until blended.
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Divide the 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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Cool the cakes in the pans for 10 minutes. Then remove from pans, peel off the paper, and cool completely on wire racks.
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Once completely cool, frost with chocolate frosting of your choice.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 5522.1kcal
- % Daily Value *
- Total Fat 202.0g311%
- Saturated Fat 115.4g577%
- Cholesterol 948.9mg317%
- Sodium 20956.4mg874%
- Total Carbohydrate 938.1g313%
- Dietary Fiber 95.5g382%
- Sugars 434.8g
- Protein 122.4g245%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe mentions "Chocolate Frosting Royale" but does not provide the recipe for it. A standard chocolate buttercream or ganache works well. Ensure the chocolate mixture is completely cooled before adding it to the batter to prevent the eggs from scrambling.
For best results, use room temperature eggs and milk. This helps the batter emulsify properly and creates a smoother crumb.
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
If you prefer a darker chocolate flavor, substitute half of the all-purpose flour with more cocoa powder, reducing the liquid slightly if needed.
