Recipe of Perfect Chocolate Cake with Fudge Frosting

Chocolate Cake with Fudge Frosting Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Sometimes you just want a plain-ass chocolate cake. And sometimes sometimes is actually all the time if you happen to be Taylor.

Here is the best “Chocolate Cake with Fudge Frosting” recipe we have found until now. This will be smell and look delicious.

Ingredients of Chocolate Cake with Fudge Frosting

1. Prepare of For the Cake.
2. Make ready 2 C (400 g) of sugar.
3. Prepare 1 3/4 C (220 g) of all purpose flour.
4. Make ready 1 C (120 g) of pure cocoa powder.
5. Prepare 2 tsp of baking soda.
6. You need 1 tsp of baking powder.
7. You need 1 tsp of kosher salt.
8. Prepare 2 of large eggs (at room temperature).
9. You need 1 C of buttermilk.
10. Take 1 C of boiling water.
11. You need 3/4 C of corn oil / light olive oil.
12. Take 1 tbsp of vanilla extract.
13. Take of For the Fudge Frosting.
14. Prepare 2 C (452 g) of unsalted butter - softened.
15. It’s 2 1/2 C (300 g) of powdered sugar - sifted.
16. Make ready 1 1/4 C (150 g) of cocoa powder - sifted.
17. Take 1/2 C of full fat sour cream room temperature.
18. Take 1/2 C of hot water.
19. It’s 2 tsp of vanilla extract.
20. You need Pinch of fine sea salt.
21. You need 10 ounce of dark chocolate (60-70%).
22. Make ready of (Melted & cooled to lukewarm).

This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up.I could even whip it up as a child.This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden.Once the layers are completely cool, frost with Fudge Icing; Frosting; In a saucepan, over low heat, melt butter and stir in cocoa powder.

Chocolate Cake with Fudge Frosting step by step

1. Preheat oven to 350 C. Grease & line two 8-inch round baking pans with parchment paper. Grease parchment..
2. For the Cake - In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder & salt, whisking until thoroughly combined. Next, in a separate bowl Crack eggs, add buttermilk, oil & vanilla. Lightly mix with fork then pour this wet mixture into the dry ingredients. Whisk to mix then add in hot boiling water, keep whisking or Beating with an electric mixer on medium speed until all ingredients are incorporated. Divide evenly among prepared pans..
3. Bake for 40-45mins (30-35mins for a 6-inch cake) or until a toothpick inserted in the center comes out with just few moist crumbs attached. Remove from oven to cool. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly..
4. Peel off the parchment paper & allow cakes to cool completely. At this point, cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap & store inside a large zip top bag..
5. For the frosting - in a bowl of a stand mixer fitted with paddle attachment, beat butter on medium speed until very pale & creamy, abt 5mins. Add sifted powdered sugar & cocoa powder & mix to combine. Add sour cream, hot water, vanilla & salt & mix on low speed until the liquid is incorporated, scraping down the sides of bowl as needed. It may look slightly curdled at this point, but dont worry. Increase speed to medium high & beat until smooth for another 2-3mins..
6. Add lukewarm chocolate & mix until smooth & glossy. At this point, you hv abt 30mins at cool room temperature (longer in summer) to work with the frosting before it begins to harden. Note: this frosting does not do well when made a head of time..
7. To assemble - level cake layers if necessary (trim any domed top off with serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread abt 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere..
8. Cover the entire cake with a thin layer of buttercream using offset spatula. This ‘crumb coat’ will seal in the cake crumbs & make the final layer of frosting easier. If your cakes were frozen, this should firm up pretty quickly, otherwise refrigerate for abt 10mins to set. Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired..

Finish the frosting off by pouring in all that yummy melted chocolate and you've got super silky fudge frosting!Prepare The Best Chocolate Cake batter as directed and pour into rimmed sheet pan.Use an offset spatula to make sure the batter is distributed evenly.

Transfer to a large mixing bowl.On low speed, add in powdered sugar and milk, alternating the two.To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup.In a large bowl, cream butter and brown sugar until fluffy.I've tried making no yeast donuts, brownies, chocolate chips cookies , cinnamon rolls, and your best ever chocolate cake.