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Fudge Cake with Milk Chocolate Frosting

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Recipe

 

Yield

1 cake

Prep

30 min

Cook

35 min

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Milk chocolate frosting
1 pound milk chocolate
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½ pound semi-sweet chocolate
semisweet or extra-bittersweet, null, null
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¾ pound butter
softened
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Fudge cake
3 cups cake flour
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2 cups brown sugar, light
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2 ¼ teaspoons baking powder
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¾ teaspoon baking soda
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¾ teaspoon salt
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1 ½ cups milk
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3 large eggs
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1 ½ teaspoons vanilla extract
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4 ounces unsweetened chocolate
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6 ounces butter
softened
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Ingredients

Amount Measure Ingredient Features
Milk chocolate frosting
453.6 g milk chocolate
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226.8 g semi-sweet chocolate
semisweet or extra-bittersweet, null, null
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340.2 g butter
softened
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Fudge cake
7.1E+2 ml cake flour
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473 ml brown sugar, light
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11 ml baking powder
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3.8 ml baking soda
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3.8 ml salt
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355 ml milk
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3 large eggs
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7.5 ml vanilla extract
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115.6 ml/g unsweetened chocolate
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173.4 ml/g butter
softened
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Directions

PREPARATION: FROSTING.

Chop both chocolates into coarse bits and melt in a double boiler set over hot (not boiling) water.

Stir occasionally until completely melted.

Remove pan from hot water and allow the chocolate to cool until just no longer warm to the touch, about 20 minutes.

Place the butter in a bowl and beat in the cooled chocolate until the mixture is evenly blended, about 3 minutes.

Frosting can be stored at a cool temperature for up to 3 days, or several months in the freezer.

Heat the oven to 350℉ (180℃).

Butter two 9-inch round cake pans and line them with buttered and floured parchment paper or waxed paper.

FUDGE CAKE.

Sift the flour. Measure 3 cups. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar.

In a small bowl, whisk about ½ cup of the milk with the eggs and vanilla; set aside.

Chop the chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water.

Combine the remaining cup of milk and the butter with the mixed dry ingredients and beat for 1½ minutes, scraping the sides of the bowl twice.

Add the egg mixture in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition.

Add the melted chocolate and beat until just incorporated.

Pour the batter into the prepared pans and bake in the center of the preheated oven until the cake springs back when lightly pressed in the center, 25 to 30 minutes.

Cool the cakes in their pans for 10 minutes and invert onto racks.

Cool completely before frosting.

Frost the top surface of one layer of cake and top with the second layer.

Spread the remaining frosting on the top and sides of the cake.

Make a decorative pattern zigzag in the frosting by pulling a serrated knife across the surface in a back-and-forth motion.

Use a small spatula or spoon handle to pull out spikes of frosting all around the sides.

Cake can be completed a day ahead and refrigerated.

SERVING: Return to room temperature if refrigerated.

Cut into wedges and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 549g (19.4 oz)
Amount per Serving
Calories 234665% from fat
 % Daily Value *
Total Fat 169g 259%
Saturated Fat 99g 496%
Trans Fat 0g
Cholesterol 465mg 155%
Sodium 1470mg 61%
Total Carbohydrate 65g 65%
Dietary Fiber 12g 47%
Sugars g
Protein 61g
Vitamin A 75% Vitamin C 0%
Calcium 47% Iron 87%
* based on a 2,000 calorie diet How is this calculated?
 

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