Chocolaty Fudge Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
FOR THE HEAVY FUDGE ICING
- 2 cups dark brown sugar, tightly packed
- 2 cups heavy cream
- 8 ounces semisweet baking chocolate, broken into 1/2-ounce pieces
- 6 tablespoons unsalted butter, cut into 1-tablespoon pieces
-
FOR THE CHOCOLATY FUDGE CAKE
- 8 ounces unsalted butter, cut into 1-tablespoon pieces
- 2 teaspoons unsalted butter, melted (yes, again)
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 8 ounces semisweet baking chocolate, coarsely chopped
- 1 1⁄4 cups granulated sugar
- 3 large eggs
- 1⁄2 cup buttermilk
- 1 teaspoon pure vanilla extract
directions
- FOR THE HEAVY FUDGE ICING ~ In a medium saucepan over medium-high heat, combine brown sugar, cream chocolate & butter, stirring to dissolve sugar & melt the chocolate & butter.
- Adjust heat to medium-low & simmer for 25 minutes, stirring frequently, until thickened & smooth.
- Remove from heat & pour into a baking sheet with sides, using a spatula to spread the fudge evenly.
- Refrigerate for 2 hours or until chilled thoroughly.
- FOR THE CHOCOLATY FUDGE CAKE ~ Preheat oven to 325 degrees F, & lightly coat two 9" round cake pans with some of the melted 2 teaspoons butter.
- Line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.
- Into a sifter, combine flour, baking soda & salt, then sift these dry ingredients onto another large piece of parchment or wax paper.
- Melt the chocolate & the remaining 8 ounces of butter EITHER in the top of a double boiler (for 5 1/2 to 6 minutes) OR in a medium glass bowl in a microwave (for 2 to 2 1/2 minutes),then stir until smooth.
- Combine granulated sugar & eggs in a bowl & mix thoroughly until slightly thickened & pale yellow in color.
- Add melted chocolate & slowly mix to combine.
- Add dry ingredients & carefully mix just until incorporated.
- Scrape down the sides of the bowl, then add the buttermilk & vanilla & mix to combine.
- Immediately divide batter into the 2 prepared pans, spreading evenly with a rubber spatula.
- Bake on center rack of the oven 28 to 30 minutes or until a tookpick inserted into the center of each layer comes out clean.
- Remove from oven & cool in the pans at room temperature for 15 minutes.
- Invert cake layers onto plates & carefully peel the paper away from the bottom of each layer.
- Refrigerate the cake layers, uncovered, for at least 2 hours before assembling.
- When ready to assemble the cake, transfer the chilled fudge to an electric mixer bowl & beat on high for 2 minutes or until lighter in color (a very mellow chocolate brown) & slightly fluffy.
- Remove cake layers from refrigerator & use an icing spatula to evenly & smoothly spread 2 1/2 cups of the icing over the top & sides of one of the inverted layers.
- Place the 2nd layer, flat side down, onto the iced layer & gently press it into place.
- Evenly & smoothly spread the remaining icing onto the top & sides of the cake.
- Refrigerate the cake for at least 1 hour before slicing & serving.
- To slice the cake, heat the blade of a serrated knife under hot running water & wipe dry before cutting each slice, then serve immediately.
- If any is left over (or if it was made not more than 3 days ahead of time), put it in a tightly sealed plastic container & refrigerate.
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Reviews
-
Loved, loved this decadent chocolate treat. It made the best birthday cake ever. This beautiful cake was dense and very flavorful. Rich and chocolately to the max. Thanks for sharing a new family favorite, it was well worth the extra effort Syd. Made with extra dark chocolate, into my keeper box this goes.