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Sometimes you just want a plain-ass chocolate cake. And sometimes sometimes is actually all the time if you happen to be Taylor. And I realized, while I've got recipes for Red Wine Chocolate Cake and Whiskey Chocolate Cake and Lemon Cake with Fudge Frosting, I'd never actually posted a recipe for a damn good chocolate cake, your basic chocolate on chocolate, the kind Taylor requests each.
Alright, don’t linger, let’s plan this chocolate cake with fudge frosting menu with 22 substances which are absolutely easy to have, and we have to process them at the very least through 8 actions. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements - Chocolate Cake with Fudge Frosting:
- You need for For the Cake
- Require 2 C (400 g) - sugar
- Require 1 3/4 C (220 g) - all purpose flour
- Need 1 C (120 g) for pure cocoa powder
- Provide 2 tsp for baking soda
- Make ready 1 tsp - baking powder
- Get 1 tsp for kosher salt
- Need 2 of large eggs (at room temperature)
- Need 1 C buttermilk
- You need 1 C of boiling water
- You need 3/4 C corn oil / light olive oil
- Take 1 tbsp of vanilla extract
- Prepare for For the Fudge Frosting
- Need 2 C (452 g) - unsalted butter - softened
- You need 2 1/2 C (300 g) of powdered sugar - sifted
- You need 1 1/4 C (150 g) cocoa powder - sifted
- Take 1/2 C - full fat sour cream room temperature
- Give 1/2 C for hot water
- You need 2 tsp of vanilla extract
- Make ready Pinch fine sea salt
- Prepare 10 ounce - dark chocolate (60-70%)
- Need - (Melted & cooled to lukewarm)
Use an offset spatula to make sure the batter is distributed evenly. This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up. I could even whip it up as a child. This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden.
Chocolate Cake with Fudge Frosting steps:
- Preheat oven to 350 C. Grease & line two 8-inch round baking pans with parchment paper. Grease parchment.
- For the Cake - In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder & salt, whisking until thoroughly combined. Next, in a separate bowl Crack eggs, add buttermilk, oil & vanilla. Lightly mix with fork then pour this wet mixture into the dry ingredients. Whisk to mix then add in hot boiling water, keep whisking or Beating with an electric mixer on medium speed until all ingredients are incorporated. Divide evenly among prepared pans.
- Bake for 40-45mins (30-35mins for a 6-inch cake) or until a toothpick inserted in the center comes out with just few moist crumbs attached. Remove from oven to cool. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly.
- Peel off the parchment paper & allow cakes to cool completely. At this point, cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap & store inside a large zip top bag.
- For the frosting - in a bowl of a stand mixer fitted with paddle attachment, beat butter on medium speed until very pale & creamy, abt 5mins. Add sifted powdered sugar & cocoa powder & mix to combine. Add sour cream, hot water, vanilla & salt & mix on low speed until the liquid is incorporated, scraping down the sides of bowl as needed. It may look slightly curdled at this point, but dont worry. Increase speed to medium high & beat until smooth for another 2-3mins.
- Add lukewarm chocolate & mix until smooth & glossy. At this point, you hv abt 30mins at cool room temperature (longer in summer) to work with the frosting before it begins to harden. Note: this frosting does not do well when made a head of time.
- To assemble - level cake layers if necessary (trim any domed top off with serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread abt 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.
- Cover the entire cake with a thin layer of buttercream using offset spatula. This ‘crumb coat’ will seal in the cake crumbs & make the final layer of frosting easier. If your cakes were frozen, this should firm up pretty quickly, otherwise refrigerate for abt 10mins to set. Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.
Wellesley Fudge cake, a deeply decadent chocolate cake topped with a slab of fudge frosting, seems an unlikely sweet to associate with the prim-and-proper ladies of Wellesley (the college featured in the classic feat of cinema Mona Lisa Smile). But it's true: fudge, and the cake, both have strong ties to ladies' colleges. I've tried making no yeast donuts, brownies, chocolate chips cookies , cinnamon rolls, and your best ever chocolate cake. Everything turned out to be a big success!! In a saucepan, over low heat, melt butter.
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