Chocolate Fudge Cake

How to Make Chocolate Fudge Cake

Be creative in your baking skills. Keep aside fresh cream and cover up your cake with delicious fudge. Chocolate Fudge Cake is a real treat for the taste buds. A perfect chocolate cake to give as gift.

How to Make Chocolate Fudge Cake

Chocolate Fudge Cake
 
Prep time
Cook time
Total time
 
Author:
Cuisine: World
Serves: 6
Ingredients
For the Cake
  • All-purpose flour 2⅔ cups
  • Granulated sugar ¾ cup plus 1 tbsp
  • Light brown sugar ⅓ cup
  • Best-quality cocoa powder ¼ cup
  • Baking powder 2 tsp
  • Baking soda 2 tsp
  • Salt ½ tsp
  • Eggs 3
  • Sour cream ½ cup plus 2 tbsp
  • Vanilla essence 1 tsp
  • Unsalted butter ¾ cup (melted and at room temperature)
  • Corn oil ½ cup
  • Chilled water 1⅓ cups
For the Fudge Icing
  • Bittersweet chocolate 6 ounces (minimum 70 percent cocoa solids)
  • Unsalted butter 1 cup plus 2 tbsp (softened)
  • Confectioners' sugar 1¾ cups (sifted)
  • Vanilla essence 1 tsp
Instructions
For the Cake
  1. Preheat the oven at 350 degrees F. Grease and line the bottom of 2 (8-inch) cake pans.
  2. In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt.
  3. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended.
  4. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water.
  5. Add the dry ingredients all at once and mix together on a slow speed.
  6. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
  7. Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean.
  8. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
For the Fudge Icing
  1. Melt the chocolate in the microwave 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
  2. In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy.
  3. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  4. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
Homemade Sour Cream Easy recipe
  1. A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.
Ingredients
  1. Original recipe makes 1 cup
  2. Milk ¼ cup
  3. Distilled white vinegar ¼ tsp
  4. Heavy cream ¾ cup
Directions
  1. Combine the milk and vinegar and let stand for 10 minutes.
  2. Pour the heavy cream into a jar. Stir in the milk mixture well, cover the jar, and let stand at room temperature for 24 hours. Chill before using.
  3. This recipe makes 1 cup sour cream.