Ingredients: |
Ingredients: Cake:
2½ cups flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ cup hot water
½ cup cocoa powder
1 cup butter softened
2 cups sugar
2 large eggs
1 cup buttermilk at room temperature
2 tsp vanilla
Frosting:
3½ cups icing sugar
½ cup cocoa powder
½ cup butter, softened
1½ cups light brown sugar
½ tsp salt
1 cup half and half
4 oz bittersweet chocolate, chopped
1 tsp vanilla
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Directions: |
Directions:Place oven rack in the middle. Preheat oven to 350º.
Grease and flour 2- 9" round cake pans.
Whisk together flour, baking soda, baking powder and salt in a bowl.
In a small bowl, whisk hot water with the cocoa powder until smooth.
In another bowl, beat butter and sugar with an electric mixer until light and fluffy- about 3 minutes. Add the eggs 1 at a time and mix until incorporated.
Beat on medium speed, add ⅓ of the flour mixture then half the buttermilk, then another ⅓ of the flour mixture, the rest of the buttermilk and finally the last ⅓ of the flour mixture. Beat until well combined.
Reduce speed to low and slowly add cocoa mixture and vanilla until mixed.
Divide the batter evenly between the pans.
Bake at 350º for 25 to 30 minutes or until a tooth pick inserted into the middle comes out clean.
Cool in the pans for 15 minutes, remove cakes onto a wire rack and continue to cool completely.
Frosting:
Sift together the sugar and cocoa.
In a large sauce pan, heat 4 tbsp butter, brown sugar, salt and half the half and half on medium low, stirring occasionally until small bubbles appear around the perimeter of the pan- 4 to 8 minutes. Reduce heat to low and simmer, stirring frequently until mixture thickens slightly and turns deep golden brown- about 8 to 10 minutes.
Transfer to a large bowl.
Slice the remaining butter into 4 pieces and stir it and the remaining half and half into the large bowl with the other ingredients. Add the chopped chocolate and vanilla and stir until smooth.
Slowly whisk in the confectioners sugar and cocoa until mixed. Cool to room temperature, stirring occasionally. Refrigerate for 30 to 40 minutes until the frosting reaches the desired spreading consistency.
Assembly:
Place one layer of the cake on the plate, generously ice top and sides of cake, top with the second layer and use the rest of the icing to ice this layer and the sides of the cake to completely cover. |
This recipe for Fudge Cake is from