Chocolate Fudge Cake with the BEST Chocolate Frosting Ever!

190 mins
Serves 14
https://www.janespatisserie.com/2015/08/28/chocolate-fudge-cake/

Directions

  1. 1Preheat the oven to 160ºc/140ºc fan and grease & line two 8″/20cm cake tins.
  2. 2Preheat the oven to 160ºc/140ºc fan and grease & line two 8″/20cm cake tins.
  3. 3Preheat the oven to 160ºc/140ºc fan and grease & line two 8″/20cm cake tins.
  4. 4Microwave the dark chocolate & butter until melted.
  5. 5Microwave the dark chocolate & butter until melted.
  6. 6Microwave the dark chocolate & butter until melted.
  7. 7Mix coffee granules into 125ml boiling water; add to the chocolate/butter mix.
  8. 8Mix coffee granules into 125ml boiling water; add to the chocolate/butter mix.
  9. 9Mix coffee granules into 125ml boiling water; add to the chocolate/butter mix.
  10. 10In a separate bowl, mix flour, cocoa powder, baking powder, bicarb, and sugars.
  11. 11In a separate bowl, mix flour, cocoa powder, baking powder, bicarb, and sugars.
  12. 12In a separate bowl, mix flour, cocoa powder, baking powder, bicarb, and sugars.
  13. 13Mix eggs with buttermilk; add to the chocolate mixture and stir.
  14. 14Mix eggs with buttermilk; add to the chocolate mixture and stir.
  15. 15Mix eggs with buttermilk; add to the chocolate mixture and stir.
  16. 16Pour the mixture into the cake tins and bake for 35-40 minutes.
  17. 17Pour the mixture into the cake tins and bake for 35-40 minutes.
  18. 18Pour the mixture into the cake tins and bake for 35-40 minutes.
  19. 19Let cool in the tins, then remove.
  20. 20Let cool in the tins, then remove.
  21. 21Let cool in the tins, then remove.
  22. 22Beat the butter until smooth.
  23. 23Beat the butter until smooth.
  24. 24Beat the butter until smooth.
  25. 25Gradually add icing sugar, cocoa powder, and evaporated milk alternately until smooth. Add vanilla extract.
  26. 26Gradually add icing sugar, cocoa powder, and evaporated milk alternately until smooth. Add vanilla extract.
  27. 27Gradually add icing sugar, cocoa powder, and evaporated milk alternately until smooth. Add vanilla extract.
  28. 28Decorate the cake as desired. Spread buttercream on the first cake, add the second sponge, and repeat. Add sprinkles
  29. 29Decorate the cake as desired. Spread buttercream on the first cake, add the second sponge, and repeat. Add sprinkles
  30. 30Decorate the cake as desired. Spread buttercream on the first cake, add the second sponge, and repeat. Add sprinkles

Ingredients

  • 225 g dark chocolate
  • 225 g dark chocolate
  • 225 g dark chocolate
  • 225 g unsalted butter
  • 225 g unsalted butter
  • 225 g unsalted butter
  • 1 tbsp instant coffee granules
  • 1 tbsp instant coffee granules
  • 1 tbsp instant coffee granules
  • 175 g plain flour
  • 175 g plain flour
  • 175 g plain flour
  • 25 g cocoa powder
  • 25 g cocoa powder
  • 25 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp bicarbonate of soda
  • 0.25 tsp bicarbonate of soda
  • 0.25 tsp bicarbonate of soda
  • 200 g white/golden caster sugar
  • 200 g white/golden caster sugar
  • 200 g white/golden caster sugar
  • 200 g light brown sugar
  • 200 g light brown sugar
  • 200 g light brown sugar
  • 4 medium eggs
  • 4 medium eggs
  • 4 medium eggs
  • 75 ml buttermilk
  • 75 ml buttermilk
  • 75 ml buttermilk
  • 250 g unsalted butter
  • 250 g unsalted butter
  • 250 g unsalted butter
  • 500 g icing sugar
  • 500 g icing sugar
  • 500 g icing sugar
  • 50 g cocoa powder
  • 50 g cocoa powder
  • 50 g cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 100 ml evaporated milk
  • 100 ml evaporated milk
  • 100 ml evaporated milk
  • 1 Sprinkles
  • 1 Sprinkles
  • 1 Sprinkles
  • 1 Anything!
  • 1 Anything!
  • 1 Anything!

Equipment

8″/20cm cake tinsheatproof bowlelectric mixerpaddle attachment

Tips

  • Use dark chocolate (70% or more) for the cake.
  • Use block butter for the frosting.
  • Don't overmix the cake batter.
  • Refrigerate the cake for 30 minutes before frosting if needed.
  • The cake will last for 3-4+ days at room temperature.
  • You can freeze the cake for 3+ months.
  • The more evaporated milk you add, the runnier the frosting will be.
  • If it's hot, you may need less evaporated milk in the frosting.
  • Use an electric mixer for the frosting, but not for the cake batter
Chocolate Fudge Cake with the BEST Chocolate Frosting Ever! | Clip Recipe