Chocolate Fudge Cake With Butterscotch Fudge Frosting

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Total Time
1hr 55mins
Prep
35 mins
Cook
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.*

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Ingredients

Nutrition

Directions

  1. CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
  2. Remove pan from heat; let cool until lukewarm.
  3. Meanwhile, preheat oven to 350*F.
  4. Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
  5. Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
  6. Beat 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.
  8. Add the other egg.
  9. Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
  10. Beat in the remaining flour and milk, then the chocolate, until blended.
  11. Scrape batter into the prepared pan.
  12. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  13. Cool the cake in the pan for 5 minutes.
  14. Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
  15. Turn right side up and cool completely.
  16. MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
  17. Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
  18. With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
  19. Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
  20. Reduce mixer speed to low and beat in the remaining powdered sugar.
  21. Increase speed to medium and beat the frosting for 1 minute longer.
  22. ASSEMBLE THE CAKE: Cut the cake in 2 layers.
  23. Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
  24. Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
  25. MAKE THE FUDGE SAUCE: (OPTIONAL).
  26. Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
  27. Reduce heat to low and simmer for 5 minutes.
  28. Remove saucepan from heat.
  29. Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
  30. Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
  31. Serve warm.
Most Helpful

4 5

I made the recipe exactly. it was very yummy. I added a tbsp of almond extract to the cake batter for aroma. I can't tell if it enhanced it or not. I evaporated my own milk for the sauce by boiling 3 cups of 10% milk till half was boiled off. all in all, the cake is small and i had a lot of extra sauce. the instructions though are bang on. i just would make less sauce. in my opinion the recipe needs to have all three parts, cake icing and sauce to be good. i wouldnt do just the cake and icing. you do use a lot of unsweetened chocolate though so be mindfull of that cost.

5 5

This icing is outrageously good! It is soo easy to make & sets beautifully on cake - shiny & holds swirls but sets firm - allows enough time to fully ice then sets up. THE TASTE IS FANTASTIC! I made a double batch to ice a plain yellow butter cake & it was fantastic! Thank you JamesDean's Girl for a real keeper! ps - sometime I'll get around to making the cake which I have no doubts will be as good as this bomb icing!

5 5

The cake was sinful and awesome and the fudge sauce was to die for. Thanks for sharing this with the rest of us. Chef #232669