Chocolaty Fudge Cake

READY IN: 1hr 45mins
Recipe by Sydney Mike

The recipe for this outrageous cake comes from the 2007 cookbook, I'm Dreaming of a Chocolate Christmas -- A chocoholic's dream-book! Preparation time does not include the 2 hours for the icing to chill, the 2 hours for the baked cake to chill, & it doesn't include the 1 hour needed to chill the fully assembled cake, but the resulting taste treat is . . . Well, it is what it is, & I know of 4 chocoholics who were definitely not disappointed!!

Top Review by Baby Kato

Loved, loved this decadent chocolate treat. It made the best birthday cake ever. This beautiful cake was dense and very flavorful. Rich and chocolately to the max. Thanks for sharing a new family favorite, it was well worth the extra effort Syd. Made with extra dark chocolate, into my keeper box this goes.

Ingredients Nutrition

Directions

  1. FOR THE HEAVY FUDGE ICING ~ In a medium saucepan over medium-high heat, combine brown sugar, cream chocolate & butter, stirring to dissolve sugar & melt the chocolate & butter.
  2. Adjust heat to medium-low & simmer for 25 minutes, stirring frequently, until thickened & smooth.
  3. Remove from heat & pour into a baking sheet with sides, using a spatula to spread the fudge evenly.
  4. Refrigerate for 2 hours or until chilled thoroughly.
  5. FOR THE CHOCOLATY FUDGE CAKE ~ Preheat oven to 325 degrees F, & lightly coat two 9" round cake pans with some of the melted 2 teaspoons butter.
  6. Line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.
  7. Into a sifter, combine flour, baking soda & salt, then sift these dry ingredients onto another large piece of parchment or wax paper.
  8. Melt the chocolate & the remaining 8 ounces of butter EITHER in the top of a double boiler (for 5 1/2 to 6 minutes) OR in a medium glass bowl in a microwave (for 2 to 2 1/2 minutes),then stir until smooth.
  9. Combine granulated sugar & eggs in a bowl & mix thoroughly until slightly thickened & pale yellow in color.
  10. Add melted chocolate & slowly mix to combine.
  11. Add dry ingredients & carefully mix just until incorporated.
  12. Scrape down the sides of the bowl, then add the buttermilk & vanilla & mix to combine.
  13. Immediately divide batter into the 2 prepared pans, spreading evenly with a rubber spatula.
  14. Bake on center rack of the oven 28 to 30 minutes or until a tookpick inserted into the center of each layer comes out clean.
  15. Remove from oven & cool in the pans at room temperature for 15 minutes.
  16. Invert cake layers onto plates & carefully peel the paper away from the bottom of each layer.
  17. Refrigerate the cake layers, uncovered, for at least 2 hours before assembling.
  18. When ready to assemble the cake, transfer the chilled fudge to an electric mixer bowl & beat on high for 2 minutes or until lighter in color (a very mellow chocolate brown) & slightly fluffy.
  19. Remove cake layers from refrigerator & use an icing spatula to evenly & smoothly spread 2 1/2 cups of the icing over the top & sides of one of the inverted layers.
  20. Place the 2nd layer, flat side down, onto the iced layer & gently press it into place.
  21. Evenly & smoothly spread the remaining icing onto the top & sides of the cake.
  22. Refrigerate the cake for at least 1 hour before slicing & serving.
  23. To slice the cake, heat the blade of a serrated knife under hot running water & wipe dry before cutting each slice, then serve immediately.
  24. If any is left over (or if it was made not more than 3 days ahead of time), put it in a tightly sealed plastic container & refrigerate.

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