1 hr 55 mins
1 hr 20 mins
My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.*
My Private Note
Units: US | Metric
- 3 ounces unsweetened chocolate
- 1 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 6 tablespoons butter, softened
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 2 large eggs
- 1 1/4 cups flour
- 1/2 cup milk
BUTTERSCOTCH CHOCOLATE FROSTING
- 2 ounces unsweetened chocolate
- 1/2 cup packed light brown sugar or 1/2 cup dark brown sugar
- 1/3 cup heavy cream
- 2 tablespoons butter
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 2 cups powdered sugar
DOUBLE THICK FUDGE SAUCE
- 1CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
- 2Remove pan from heat; let cool until lukewarm.
- 3Meanwhile, preheat oven to 350*F.
- 4Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
- 5Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
- 6Beat with an electric mixer on high speed until well blended.
- 7(The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
- 8Add the other egg.
- 9Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
- 10Beat in the remaining flour and milk, then the chocolate, until blended.
- 11Scrape batter into the prepared pan.
- 12Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- 13Cool the cake in the pan for 5 minutes.
- 14Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
- 15Turn right side up and cool completely.
- 16MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
- 17Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
- 18With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
- 19Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
- 20Reduce mixer speed to low and beat in the remaining powdered sugar.
- 21Increase speed to medium and beat the frosting for 1 minute longer.
- 22ASSEMBLE THE CAKE: Cut the cake in 2 layers.
- 23Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
- 24Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
- 25MAKE THE FUDGE SAUCE: (OPTIONAL).
- 26Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
- 27Reduce heat to low and simmer for 5 minutes.
- 28Remove saucepan from heat.
- 29Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
- 30Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
- 31Serve warm.
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Nutritional Facts for Chocolate Fudge Cake With Butterscotch Fudge Frosting
Serving Size: 1 (283 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 602.9
- Calories from Fat 238
- Total Fat 26.4 g
- Saturated Fat 16.0 g
- Cholesterol 99.1 mg
- Sodium 476.2 mg
- Total Carbohydrate 92.7 g
- Dietary Fiber 3.4 g
- Sugars 71.1 g
- Protein 6.7 g