Bottom Line: Chocolate Is A Great Present

For my birthday I made this chocolate layer fudge cake. The recipe was given to me as a present from a friend, and there’s nothing like it. It’s moist, chocolaty, and this extremely rich cake makes you forever happy. Nice gift hey!

For the cake you will need these ingredients:

Fudge Cake

2 2/3 cups all-purpose flour

1 ½ cups granulated sugar

1 cup firmly packed light brown sugar

½ cup unsweetened cocoa powder

2 tsps baking powder

1 tsp baking soda

½ tsp salt

3 large eggs, at room temperature

2/3 cups sour cream, at room temperature

1 tbsp vanilla extract

¾ cup unsalted butter, melted and cooled

½ cup corn oil

1 ¼ cups ice water

For the fudge frosting you will need:

Fudge Frosting

6 oz unsweetened chocolate

1 cup unsalted butter, softened

2 cups confectioners’ sugar, sifted

1 tbsp vanilla extract

Directions

Preheat the oven to 350 F. Butter the bottom and sides of two 8-inch round cake pans. Dust the pans with flour and tap out the excess.

In a medium bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir the dry ingredients together with a whisk. In a medium bowl, whisk together the eggs, sour cream, and vanilla until blended. In the bowl of an electric mixer, using the paddle attachment or beaters, beat the melted butter and corn oil on low speed until blended. Beat in the water. Add the dry ingredients all at once and mix on low speed for about 1 minutes, until blended. Scrape down the sides of the bowl with a rubber spatula. Add the egg mixture and mix for about 1 minute, or until blended. Scrape the batter into the prepared pans.

Bake the cakes for 50 to 55 minutes, or until a toothpick or knife inserted into the centre of each cake comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and cool down completely.

Assembly

Using a long, serrated knife, slice off the domed top of each cake layer until flat. Place one cake layer on a serving plate. Using an offset spatula, scrape about ½ cup of the frosting over the cake, and spread it into an even layer. Top with the second layer cake. Frost the top and sides of the cake with remaining frosting. You can swirl the frosting or smooth it out, and pipe a decoration around the edges of the cake. You can also add flavour to the frosting, like coffee, and you can include nut, to give the cake a bit of crunch.

Serve the cake immediately, or refrigerate and bring to room temperature before serving. 

Chocolate Layer Fudge Cake