Cake, Laugh

Chocolate Fudge Cake with Chocolate Buttermilk Frosting – Recipe!

Chocolate Cake is one of the most requested desserts at my house for birthdays, holidays or for a fudgy dessert at the end of a good meal. Homemade chocolate cake should be tender with a soft crumb and loaded with chocolaty goodness.

The batter in a good chocolate cake recipe is quite loosen and liquidy – this creates a super moist cake. Coco Powder plays a huge roll in a good chocolate cake experience as well. I like Valrhona Cocoa Powder, however lately I have been using Special Dark Hershey’s Cocoa Powder and it seems to produce nice results.

As for the frosting – buttermilk lends a slightly tangy taste, and adds a little extra something. Also, it produces a creaminess that makes it easy to smooth across the layers for a fun spreadable experience. Decorating a cake can become very therapeutic because there is something satisfying about making your own cake creation.

You can make this Chocolate Fudge Cake with Chocolate Buttermilk Frosting a day ahead and store it in the refrigerator. Just make sure you take it sit out a couple of hours before slicing.

Ingredients

Cake

2 cups sugar

1 1/2 cups all purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1 /2 teaspoons baking soda

2 eggs

1 cup milk

1 teaspoon vanilla extract

1/2 cup vegetable oil

3/4 cup boiling water

Frosting

1 1/2 cups butter, room temperature

7 cups powdered sugar

1 cup cocoa powder

1 teaspoon vanilla

1 teaspoon salt

2/3 cup buttermilk

(Makes 8-inch Cake)

1. Preheat oven to 350 degrees. Grease and line two 8-inch pans with parchment paper. In a large bowl, whisk together Cake dry ingredients. In a separate bowl, whisk together Cake wet ingredients, except boiling water. Combine wet into dry ingredients and whisk, then whisk in boiling water. Divide batter evenly into each pan. Bake for 22-25 minutes or until toothpick comes clean. Remove and cool cakes for 20 minutes. Loosen each cake around perimeter and invert onto a rack to cool for 1 hour.

2. In a stand mixer or large bowl, whisk together butter and confectioners sugar for 2 minutes on low speed. Add cocoa powder, vanilla and salt, whisk for 1 minute. While the mixer is running on low, pour in the buttermilk. Whisk on low for 2 minutes. Place one layer on cake stand with strips of parchment underneath (this keeps the stand clean after frosting). Put a third of frosting on top of first layer, spread to the edges. Place second cake layer on top and frost the entire cake with remaining frosting.