Fudge Frosted Chocolate Cake

The Fudge Frosted Chocolate Cake Recipe Always a crowd-pleaser, this cake is a must for your repertoire.

Fudge Frosted Chocolate Cake
Fudge Frosted Chocolate Cake
16 tbsp unsalted butter, plus extra for greasing
1 1⁄2 cups all-purpose flour
1⁄4 cups cocoa powder, plus extra for dusting
4 large eggs
1 cup sugar
1 tsp pure vanilla extract
1 tsp baking powder

For the chocolate fudge frosting:
1⁄3 cup cocoa powder
1 1⁄4 cups confectioner’s sugar
3 tbsp unsalted butter, melted
3 tbsp milk, plus extra to thin the mixture

1 Preheat the oven to 350°F (180°C). Grease the pans, then dust with flour and cocoa powder. Sift the flour and cocoa powder into a bowl, and add all the other cake ingredients. Mix together with an electric hand mixer for a few minutes until well combined. Whisk in 2 tablespoons of warm water so the mixture is soft. Divide evenly between the pans, and smooth the tops.

2 Bake for 35–40 minutes, or until risen and firm to the touch. Leave to cool in the pans for a few minutes before turning out onto wire racks to cool completely.

3 For the frosting, sift the cocoa powder and sugar into a bowl, add the butter and milk, and mix with an electric hand mixer until smooth and well combined. Add a little extra milk if the mixture is too thick; you need to be able to spread it easily. 

4 Spread over the tops of the cooled cakes, then sandwich together. STORE The cake will keep for 2 days in an airtight container.
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