Fudge Cake with Sea Foam Frosting
Submitted by fujisan
Fudge cake with sea foam frosting layers tender chocolate cake under a glossy brown-sugar Italian meringue. A vintage two-layer beauty with optional chocolate-marbled topping.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
135 minA Tender Fudge Layer Cake Under Glossy Sea Foam
The sea foam frosting is the showstopper. It’s an Italian-meringue style topping built on a hot brown-sugar syrup poured into stiffly whipped egg whites. The brown sugar gives the foam its caramel, butterscotch quality, while the syrup cooks the whites just enough to make them shelf-stable and stable for piping or swirling.
The cake underneath is a classic split-egg fudge layer. Yolks go into the creamed shortening for richness, then folded-in beaten whites lighten the chocolate batter just before baking. The result is a tender, bouncy crumb that holds up to the airy frosting without crumbling.
The whole thing finishes with a drizzle of melted semisweet chocolate swirled through the white frosting for a marbled effect. It’s the kind of cake that earns gasps when you bring it to the table.
Pro Tips
- Cook the syrup until it spins a long thin thread off the spoon, around 230°F (110°C). Undershoot and the frosting weeps; overshoot and it turns grainy.
- Pour the syrup into the egg whites in a thin, steady stream against the side of the bowl. Hitting the beaters splatters and crystallizes.
- Frost as soon as the foam reaches a fluffy, glossy stage. It firms up quickly on standing.
- Toast the walnuts or pecans before folding into the batter for deeper flavor.
Variations
- Add 1 teaspoon instant espresso to the chocolate for a darker, mocha-leaning cake.
- Swap the marbled drizzle for shaved chocolate or chopped toasted hazelnuts on top.
- Use coconut sugar in place of brown sugar in the frosting for a more caramel-forward note.
Ingredients
Directions
Cream shortening, 1½ cups sugar and egg yolks until light.
Add a few drops of milk if needed to cream sugar.
Add chocolate and blend thoroughly.
Sift flour with baking powder and salt.
Add dry ingredients alternately with milk to chocolate mixture, blending well after each addition.
Stir in vanilla and chopped nuts.
Beat 2 egg whites until frothy.
Gradually add remaining ½ cup sugar, beating until whites are stiff.
Fold into batter.
Turn into 2 greased and floured 9-inch layer cake pans.
Bake at 350℉ (180℃) 30 to 40 minutes, or until cake springs back when lightly touched with finger in center of cake.
Cool slightly then remove layers from pans and cool completely on wire rack.
To make frosting, combine ¾ cup sugar and brown sugar in heavy saucepan.
Add hot water and cream of tartar and stir to blend.
Cover pan and slowly bring to simmer.
Uncover pan and cook until syrup spins long thin thread.
Remove from heat.
Beat 3 egg whites until stiff. When syrup stops bubbling, pour over beaten whites in thin stream, beating constantly until fluffy.
Use to frost cooled layers.
If desired, melt 1 ounce semisweet chocolate with ¼ teaspoon butter and drizzle over frosting.
Carefully swirl it over frosting with a thin spatula to give marbled effect.
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