Chocolate Fudge Cake

  • Chocolate Fudge Cake

    I made this cake for my sister because I know she has a thing for chocolate cake.  In the morning.

    (I think she likes it best with vanilla frosting but she didn’t complain at 7am as we were rushing to get her into a cab to the airport on time.  Nope.  This went down quite well, even though it was a little hardened around the edges from sitting unwrapped in the fridge for a day or so.  Over the course of her visit, one forkful at a time would attack the integrity of the little cake loaf, stabbing it at its chocolate fudge core, until all that remained was enough for a last-morning-serving before dashing out the door.  The way it should be: chocolate cake for breakfast.  Who needs toast when you’ve got this waiting in the fridge?)

    Adapted from my Old-Fashioned Chocolate Cake recipe…

    CAKE:

    3 cups all-purpose flour

    2 cups sugar

    1/2 cup unsweetened cocoa powder

    2 teaspoons baking soda

    1 teaspoons salt

    2 cups hot water

    3/4 cups vegetable oil

    1 tablespoon distilled white vinegar

    1 tablespoon instant coffee granules (or 2 teaspoons instant espresso granules)

    1 tablespoon vanilla extract

    1 cup mini chocolate chips- optional (Enjoy Life brand has great mini chips)

    FROSTING:

    3 cups confectioners’ sugar

    3/4 cup unsweetened cocoa powder

    1/2 cup salted butter (1 stick), at room temperature

    3 – 4 tablespoons heavy cream

    1 teaspoon vanilla

    1. Preheat oven to 350° and spray two 8″ cake pans with non-stick spray (or 4 mini loaf pans).
    2. In a large bowl, whisk all dry ingredients (flour through salt) together.
    3. In a measuring cup, stir hot water with oil, vinegar, instant coffee/espresso and vanilla together.  Pour into bowl with dry ingredients and whisk until just combined.  Stir in chocolate chips if using.
    4. Pour batter into pans and bake for 30 – 35 minutes (until cake tester/wooden skewer comes out clean).  Cool cakes on a rack for 15 minutes then remove cakes to finish cooling.  (Bake mini loaf pans for about 10 minutes longer if using, but test at the 35-minute mark.)
    5. FROSTING: in a large bowl, sift confectioners’ sugar and cocoa powder together.   In a separate large bowl, cream butter with 1 cup of sugar-cocoa mixture until well combined.  Add another cup of sugar-cocoa and a tablespoon of cream, beating until well combined.  Add remaining sugar-cocoa and cream, beating until smooth.  Beat in vanilla until fluffy.  (Add more cream or confectioners’ sugar until proper spreading consistency is achieved.)  Spread between layers, on top of cake, and around sides.

    Tips:

    • Check out the original post for more scoop on the cake.
    • Vegan?  This cake is vegan, if you skip the frosting (butter butter butter!).
    • The more frosting the better.  Go ahead and spread a ton of it on.  People can always scrape off what they don’t want, but they can’t add more.
    • Enjoy!

     

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    November 12th, 2014 | More Sweets Please | 2 Comments | Tags: , ,

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