Ghirardelli Grand Fudge Cake or Cupcakes Recipe
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Ingredients: |
Ingredients: 2 cups all-purpose flour
3/4 cup Ghirardelli Unsweetened Cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 3/4 cups sugar
2 tsp. vanilla
2 large eggs, (room temperature)
1 1/3 cups milk
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Directions: |
Directions:Preheat oven to 350º. Grease and lightly flour two 9" 1 1/2" round cake pans. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt; and set aside. In a large bowl, cream butter and sugar on medium high speed until light and fluffy, about 4 minutes.
Reduce speed to low and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately, add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth.
Pour into prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean. Frost tops and sides of two, 9" layer cakes.
Cupcakes: Fill liners with 2/3 full of batter (yields 24); or fill cups 1/2 full for smaller cupcakes (yields 30). Bake 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pans then remove and place on wire racks to cool. Frost cupcakes once completely cooled. |
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Ghirardelli Chocolate Buttercream Frosting |
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Ingredients: |
Ingredients: 6 Tbsp. butter, softened
2 2/3 cups confectioners' sugar
1/2 cup Ghirardelli Unsweetened Cocoa
1/3 cup milk
1/2 tsp. vanilla extract
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Directions: |
Directions:In bowl, beat butter until light and fluffy. In a separate bowl, mix confectioners' sugar with cocoa. Blend sugar mixture with butter, alternating with milk, beating well after each addition. Beat until smooth. Blend in vanilla. |
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