This decadent fudge cake is a showstopper dessert that combines soft, tender chocolate cake layers with a thick, luscious fudge filling. The cake batter is enriched with a boiled cocoa mixture, ensuring an intense chocolate flavor and incredibly moist crumb. The homemade filling, made with butter, sugar, and cocoa, adds a creamy, indulgent texture that melts in your mouth. Perfect for birthdays, anniversaries, or any special occasion where you want to impress guests, this cake strikes the perfect balance between rich and sweet. It’s a comforting treat that feels homemade and luxurious, ideal for serving with a cup of coffee or tea.
Fudge Cake
Description
This decadent fudge cake is a showstopper dessert that combines soft, tender chocolate cake layers with a thick, luscious fudge filling. The cake batter is enriched with a boiled cocoa mixture, ensuring an intense chocolate flavor and incredibly moist crumb. The homemade filling, made with butter, sugar, and cocoa, adds a creamy, indulgent texture that melts in your mouth. Perfect for birthdays, anniversaries, or any special occasion where you want to impress guests, this cake strikes the perfect balance between rich and sweet. It&# 226;ÂÂs a comforting treat that feels homemade and luxurious, ideal for serving with a cup of coffee or tea.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease and flour two 9-inch round cake pans.
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In a small saucepan, combine 5 tablespoons cocoa and 5 tablespoons milk. Bring to a boil over medium heat, stirring constantly until smooth. Remove from heat and let cool to room temperature.
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In a large bowl, cream together 1/2 cup butter and 1 1/2 cups brown sugar until light and fluffy.
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Beat in 2 eggs, one at a time, ensuring each is fully incorporated before adding the next.
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Stir in 1 teaspoon vanilla extract.
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In a separate bowl, whisk together 1 1/2 cups flour (1/2 cup + 1 cup) and 1 teaspoon salt.
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Add 1/2 cup milk to the butter mixture and mix until combined.
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Gradually add the dry ingredients to the wet ingredients, alternating with the cooled cocoa mixture, beginning and ending with the dry ingredients. Mix until just combined.
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Divide batter evenly between the prepared cake pans.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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While cakes bake, make the filling: In a saucepan, combine 1/2 cup white sugar, 1 1/2 tablespoons cocoa, 1 heaping tablespoon flour, 1 cup hot water, and 1 tablespoon butter.
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Cook the filling mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and let cool completely.
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Once cakes are cool, place one layer on a serving plate. Spread half of the fudge filling over the top.
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Place the second cake layer on top of the filling.
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Sprinkle the top of the cake with icing sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 990.3kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 18.0g90%
- Cholesterol 158.7mg53%
- Sodium 5183.6mg216%
- Total Carbohydrate 171.0g57%
- Dietary Fiber 9.0g36%
- Sugars 91.7g
- Protein 18.1g37%
* 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 baking powder in the directions but does not list it in the ingredients. If using baking powder, add 1-2 teaspoons to the dry ingredients. If the cake seems dense, ensure you haven't overmixed the batter.
For the filling, "heaping tablespoon" of flour ensures the filling is thick enough to hold between layers. If the filling is too runny, cook it a bit longer or add a bit more flour.
Cakes can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
For a richer flavor, substitute half of the milk with buttermilk or sour cream.
Ensure the cocoa mixture is cooled before adding to the batter to prevent the eggs from curdling.
