Fudge cake Recipe
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Category: |
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Main cake |
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Ingredients: |
Ingredients: 1½ cups whole buttermilk
1 cup. butter unsalted
2 cups Brown sugar
1 tsp vanilla extract
4 ea. eggs , at room temperature
½ cup cocoa powder
3 cup Swan cake flour
2 tsp baking powder
½ tsp baking soda
1 cup hot coffee or water
½ tsp Salt
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Directions: |
Directions:Mix all dry ingredients. Add oil, vanilla, eggs to buttermilk together and mix Mix cocoa with hot water and add to Milk mixture. Pour milk mix over dry ingredients and mix. Pour mix into 2 buttered 9" pans and bake at 375ºF for approximately 35 minutes. |
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Icing |
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Ingredients: |
Ingredients: ¾ cup Unsalted butter, cut into pieces
4 oz Bittersweet chocolate, chopped
½ cup Cocoa powder, sifted
3 cups Powdered sugar, sifted
1 cup Full-fat Sour Cream
1 tsp Vanilla extract
½ tsp Salt
2 T Light Corn syrup
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Directions: |
Directions:For the frosting, melt the butter and chocolate in a metal bowl placed over an inch of barely simmering water, stirring until melted. Set this aside to a cool a little, but it should still be a lukewarm to use.
Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the melted chocolate & butter with the cocoa powder and half of the icing sugar on medium speed until smooth. Add the sour cream, vanilla and salt and beat in. Add the remaining icing sugar and corn syrup and beat on medium speed until smooth and a spreadable consistency. If the frosting seems too soft at this point, just let it sit for a bit, then beat again, but avoid increasing the speed any higher than medium – this will make the frosting fluffy and light, but no longer fudgy.
Place a cake layer (parchment peeled off) on a cake plate. Dollop frosting onto this and spread to the edges in a level layer. Top this with a second cake layer and repeat with the frosting and remaining two cake layers. Use the remaining frosting to cover the top and sides of the cake. Chill the cake until ready to serve. |
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