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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 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12

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.
Keyword Dessert
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