Chocolate Fudge Cake Recipe

Written by Roar Elias

Whipping up a chocolate fudge cake recipe is a simple and fun way to share some quality time with your kids.

Here's a simple recipe for chocolate fudge cake that both you and your kids will enjoy making.

Total preparation time: about 1 hour 25 minutes, with up to 50 minutes of cooking time

Number of servings: 10

Ingredients

Cake:

  • Granulated sugar - 3/4 cup, plus 1 tablespoon
  • Flour - 2 2/3 cup
  • Light brown sugar - 1/3 cup
  • Cocoa powder - 1/4 cup
  • Baking powder - 2 teaspoons
  • Baking soda - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Eggs - 3
  • Sour cream - 1/2 cup, plus 2 tablespoons
  • Vanilla extract - 1 tablespoon
  • Unsalted butter (melted and cooled) - 1 tablespoon
  • Corn oil - 1/2 cup
  • Chilled water - 1 1/3 cups

Icing:

  • Bittersweet chocolate (at least 70% cocoa) - six ounces
  • Confectioner's sugar (sifted) - 1 3/4 cups
  • Vanilla extract - 1 tablespoon
  • Unsalted butter (softenedF) - 1 cup, plus 2 tablespoons

Directions

  1. Preheat your oven to 350˚F. On two eight-inch cake pans, butter and line the bottom. Set them aside for now.
  2. Mix the flour, cocoa, both sugars, baking soda, baking powder, and salt together in a large bowl.
  3. In a second bowl - or, if you prefer, a good sized measuring cup - whisk together the vanilla, sour cream, and eggs until they are well blended.
  4. You will need a third bowl, and make sure this one is large enough to hold all the ingredients. In this bowl, beat together the corn oil and melted butter until they just begin to blend.
  5. Next, beat in the water.
  6. Add to this all of the dry ingredients from the first bowl, then mix it together.
  7. Add in the egg mixture and mix again.
  8. Once everything is blended together, pour the mixture into the cake pans.
  9. Bake both cakes at the same time for 45 to 50 minutes or until you can poke a toothpick in the center and it comes back clean.
  10. Set the cake pans on a wire rack to cool for fifteen minutes, then flip the pans to set the cakes directly on the rack and allow them to cool completely.

Directions for the icing:

  1. Using a microwave-safe container, melt the chocolate in the microwave. Two to three minutes on medium power should be enough.
  2. Let it cool a bit.
  3. Grab another bowl for the butter. Beat it until it becomes soft and creamy.
  4. Then add the sifted sugar and mix again. The mixture should become light and fluffy. (Yes, sifting can be a royal pain, but if you skip this step, the icing will be lumpy).
  5. Add in the melted chocolate and vanilla and mix it all together until it looks smooth and glossy.
  6. Place about a fourth of the icing between the two cakes and sandwich them together. The rest of the icing can be used on the sides and top as needed. Spread it around and smooth it out with a rubber spatula.

Now all that's left to do is enjoy the chocolately treat!

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