Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / The Very Best Chocolate Fudge Cake Recipe
    Lost? Site Map

    The Very Best Chocolate Fudge Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Miss V's Note:

    I have made this cake for the past several years with unfailing applause. I got the recipe from Cooks Illustrated. Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens. Recipe for the wonderful Frosting is on this site "The Very Best Chocolate Fudge Icing"

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 10-12

    Yield:

    2 layer ...

    Units: US | Metric

    • 12 tablespoons butter (1 1/2 sticks, very soft)
    • 1 3/4 cups all-purpose flour (8 3/4 ounces, sifted, unbleached)
    • 4 ounces unsweetened chocolate (coarsely chopped)
    • 1/4 cup Dutch-processed cocoa powder (3/4 ounce)
    • 1/2 cup water (hot)
    • 1 3/4 cups sugar (12 1/4 ounces)
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup buttermilk
    • 2 teaspoons vanilla extract
    • 4 large eggs
    • 2 large egg yolks

    Directions:

    1. 1
      1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
    2. 2
      2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
    3. 3
      3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for The Very Best Chocolate Fudge Cake

    Serving Size: 1 (124 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 451.5
     
    Calories from Fat 210
    46%
    Total Fat 23.3 g
    35%
    Saturated Fat 13.7 g
    68%
    Cholesterol 164.1 mg
    54%
    Sodium 578.7 mg
    24%
    Total Carbohydrate 57.8 g
    19%
    Dietary Fiber 3.1 g
    12%
    Sugars 36.6 g
    146%
    Protein 8.1 g
    16%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes