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Chocolate Cake with Fudge Frosting
Chocolate Cake with Fudge Frosting

Before you jump to Chocolate Cake with Fudge Frosting recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons why this is so. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get people to adopt a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, just making a couple of small changes can positively affect everyday eating habits.

Initially, you must be very careful when food shopping that you don’t automatically put things in your basket that you don’t wish to eat. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it has. A great healthy substitute can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy every day. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

As you can see, it’s not hard to begin incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to chocolate cake with fudge frosting recipe. To make chocolate cake with fudge frosting you need 22 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Chocolate Cake with Fudge Frosting:
  1. Take For the Cake
  2. Prepare sugar
  3. Get all purpose flour
  4. Use pure cocoa powder
  5. Get baking soda
  6. You need baking powder
  7. You need kosher salt
  8. Get large eggs (at room temperature)
  9. You need buttermilk
  10. Take boiling water
  11. Get corn oil / light olive oil
  12. Provide vanilla extract
  13. Take For the Fudge Frosting
  14. Use unsalted butter - softened
  15. Take powdered sugar - sifted
  16. Get cocoa powder - sifted
  17. Prepare full fat sour cream room temperature
  18. You need hot water
  19. Take vanilla extract
  20. Take fine sea salt
  21. You need dark chocolate (60-70%)
  22. Take (Melted & cooled to lukewarm)
Instructions to make Chocolate Cake with Fudge Frosting:
  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.

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