“Chocolate Fudge Cake”

Growing up in a home where your Mom cooks is one of life’s greatest joys. Mom had dinner almost ready when we got home from school and served shortly thereafter as Dad rolled in the door. Dad was the sweet eater in my family and most often something sweet waiting for us. Nothing like a stay at home Mom. One of my Dad’s favorite homemade sweet treats was her Chocolate Fudge Cake. Rich, moist chocolate cake covered in a fudgy chocolate frosting. This cake is melt in your mouth delicious and a must with a tall glass of milk. Mom would always make this cake around holidays like Thanksgiving and Christmas in addition to family gatherings. Chocolate Fudge Cake is a Southern classic and a must try when you need a fantastic dessert.

Chocolate Fudge Cake

 

I recently made this Chocolate Fudge Cake for a friend and was a big hit with her family. For a recipe over 40 years old (I’m telling my age here), it has stood the test of time. Simple and easy to make but a showstopper none the less. It can be decorated with just the frosting but rev it up with a theme for your occasion. Made just before Valentine’s Day, I used red frosting to pipe a few red accents for the holiday. Use your imagination and come up with your own decorations because it’s fun.

Chocolate Fudge Cake

 

So in making Chocolate Fudge Cake, begin with melted chocolate and let cool. While chocolate is cooling, grease and flour two 9-inch cake pans and set aside until ready to bake cake layers. Sift together flour, soda, and salt. In bowl of stand mixer, beat butter until creamy and add in sugar and beat about five minutes until fluffy. Beat in eggs and melted chocolate. Stir in flour mixture alternating with sour cream. Pour in boiling water and note batter will be thin in consistency. It’s okay and you did nothing wrong. Pour cake batter into prepared cake pans, baking for 30 – 35 minutes until top springs back when pressed with fingertips begins to pull away from sides. Let cake cool in pans on wire racks for 10 minutes and invert onto racks to cool completely.

Chocolate Fudge Cake

 

To prepare frosting, melt chocolate and butter in a saucepan. Combine sugar, milk, and vanilla in a bowl, stirring until smooth. add in chocolate mixture. Set bowl over saucepan or larger bowl filled with ice water and stir until frosting is thick enough to spread on cake. Frost and decorate as desired. Now cut yourself a slice and enjoy with a glass of milk. The best combination I can think of.

Chocolate Fudge Cake

 

I promise you’ll love this Southern classic especially if you’re a chocolate cake lover. I don’t make this cake too often but when I get the craving or need a cake for a special occasion, this Chocolate Fudge Cake is my go-to. Mom would be proud I’ve kept this recipe in my rotation and so will your family and friends. All chocolate lovers rejoice and celebrate as this chocolate cake is calling your name.

Chocolate Fudge Cake

 

Chocolate Fudge Cake

6 ounces unsweetened chocolate

2 ¼ cups cake flour

2 t. baking soda

1/2 t. kosher salt

1 stick (1/2 cup) unsalted butter

2 ¼ cups lightly packed light brown sugar

3 large eggs

1 ½ t. pure vanilla extract

1 cup sour cream

1 cup boiling water

Chocolate Fudge Frosting (recipe follows)

 

Heat oven to 350 degrees. Melt chocolate in a small saucepan on stove or small bowl in microwave. Set aside to cool. Be careful not to burn, starting with new if you do.

Grease and flour two 9-inch layer cake pans, shaking out excess flour.

Sift cake flour, baking soda, and salt together onto waxed paper; set aside.

Beat butter until soft in bowl of stand mixer. Add brown sugar and eggs, beating until light and fluffy about five minutes. Beat in vanilla and melted chocolate.

Stir in dry ingredients alternating with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water and batter will be thin. Pour batter at once in prepared cake pans.

Bake at 350 degrees for 30 – 35 minutes or until center springs back when lightly pressed with fingertips.

Cool layers in pan on wire racks for 10 minutes. Loosen around edges with a knife and invert onto racks to cool completely. Proceed with frosting the cake once cooled.

 

Chocolate Fudge Frosting:

8 ounces unsweetened chocolate

1/2 cup unsalted butter

1 package (1-pound) box 10x confectioners’ sugar

1/4 t. salt

1/2 cup milk

2 t. pure vanilla extract

 

Melt chocolate and butter in a small saucepan over low heat. Remove from heat. Combine sugar, milk, and vanilla in medium bowl, stirring until smooth. Add in chocolate mixture. Set bowl in a pan filled with ice water. Beat with wooden spoon until frosting is thick enough to spread and hold its shape.