January 8, 2022

Chocolate Cake with Fudge Frosting

Chocolate Cake with Fudge Frosting is one of our favorite cakes. This cake features three layers of chocolate cake and a fudgy chocolate frosting. I love this cake for several reasons. First of all, I like that this cake is fairly easy to make. I particularly like that the frosting just gets stirred together. I’d say this cake is just a little more work than a cake mix is. Secondly, I like that this cake is fairly quick to make. The whole thing can be stirred together in thirty minutes. And, lastly, we all love the rich chocolate flavor in this cake.

The Equipment I Used

A Food Scale- For perfect baking results every time, please weigh your flour and sugar.
Cake Pans- You’ll need 3 nine-inch non-stick round cake pans.
Parchment Paper- Line your pans with rounds of parchment paper.
An Electric Mixer- You’ll need this to mix up the cake.

The Ingredients Needed for Chocolate Cake with Fudge Frosting

Baking Spray- You’ll need a good baking spray so your cake doesn’t stick to the pan.
Unsweetened Chocolate- Be sure to use unsweetened chocolate for the cake.
Cake Flour- Use cake flour, but not self-rising cake flour.
Butter- I used Kerry Gold Irish butter, which I highly recommend.
Coffee- Use brewed coffee. This cuts some of the sweetness of the sugar.
Buttermilk- I used whole milk buttermilk.
Milk- Be sure to use whole milk.
Cream- Use heavy cream for the frosting.
Bittersweet Chocolate- I used Giradelli bittersweet chocolate for the frosting.

How I Made my Cake and Frosting

First, I made my frosting, so it could cool and thicken. Actually, I made this the day before. I just let it sit out for a few hours before frosting my cake.
Next, I made the cake layers. It’s important to not overmix the batter.
Finally, I frosted the cake and served it with vanilla ice cream and raspberries.

If you like chocolate, you need to try this decadent and delicious Chocolate Cake with Fudge Frosting.

Chocolate Cake with Fudge Frosting

A three- layer chocolate cake filled and frosted with a fudgy chocolate frosting.

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Prep Time 20

Cook Time 30

Cooling Time 1

Total Time 1 50

Course Dessert

Cuisine American

Servings

Equipment

3 nine- inch round cake pans
an electric mixer
Parchment Paper

Ingredients

For the Chocolate Cake:

baking spray
5 ounces unsweetened chocolate, chopped
2 cups cake flour (224g)
1½ tsp. baking soda
¼ tsp. salt
16 tbsp. unsalted butter, softened
1½ cups granulated sugar (300g)
4 large eggs, at room temperature
2 tbsp. brewed coffee
1 tbsp. vanilla extract
1 cup whole milk buttermilk
¼ cup whole milk

For the Fudge Frosting:

1 cup granulated sugar (200g)
1 cup heavy cream
8 tbsp. unsalted butter
5 ounces bittersweet chocolate
1 tsp. vanilla extract
2 tbsp. brewed coffee

Instructions

Begin by making the Fudge Frosting: In a three- quart saucepan, on medium heat, bring the cream and sugar almost to a boil. Then, let it simmer for five minutes. Add the butter and chocolate and cook on low until just melted.
Remove from the heat and stir in the coffee and vanilla. Pour into a bowl to cool at room temperature. Let it cool and thicken to frosting consistency.
While the frosting thickens, make the cake layers: Preheat the oven to 350 degrees. Spray the cake pans with baking spray, line with parchment rounds, and spray again.
In a microwave safe bowl, melt the chocolate, stirring every 10 seconds. Cook until chocolate is just melted. Set aside.
In a medium bowl, sift together the cake flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat together the butter and sugar, until it's light and fluffy. Beat in the eggs, one at a time. Also beat in the vanilla, melted chocolate and coffee.
Add the flour and milks in three additions, starting and ending with the flour. Beat just until combined, and no streaks of flour remain.
Bake on the middle rack for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan on a rack for 30 minutes. Then, invert the layers on to a rack and cool completely.
Spread frosting between the layers, on top of the cake, and on the sides.