Cocoa Fudge Cake
Submitted by Mary D
A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the chocolate layer cake that serious bakers dream about. The cake itself uses sifted cake flour for an impossibly tender, fine crumb, while a generous half cup of cocoa gives it deep chocolate character.
But the frosting is where this recipe earns its name. Cocoa, sugar, corn syrup, and milk get cooked to the soft-ball stage on the stovetop, then cooled and beaten into a thick, glossy fudge. It’s more candy than frosting, and it sets with a slight chew that’s absolutely worth the extra effort.
Two layers, one stunning fudge-slathered cake. This is occasion baking at its finest.
Chef Tips
- Use a candy thermometer to hit the soft-ball stage precisely; undercooking gives you runny frosting, overcooking makes it grainy
- Let the frosting cool to 110 degrees before beating, and don’t stir it while it cools
- Spread the frosting quickly once it reaches the right consistency; it sets fast
Ingredients
Directions
Cream butter and sugar until light.
Add eggs, one at a time, beating well after each addition.
Add vanilla and mix til blended.
Sift dry ingredients together.
Add to creamed mixture alternately with milk, beating after each addition until blended.
Bake in 2 greased and floured 9×1½-inch pans at 350℉ (180℃) F for 25 minutes.
Butter sides of a heavy 3-quart saucepan.
Combine cocoa, sugar, corn syrup, salt, and milk.
Cook and stir over low heat til sugar dissolves.
Cook to soft ball stage (234 degrees F) without stirring.
Remove from heat, add butter, and cool to warm (110 degrees F) without stirring.
Add vanilla and beat until mixture is of spreading consistancy.
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