Chocolate Fudge and Golden Layer Cake
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 12-16
Ingredients
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 8 ounces unsalted butter, softened at room temperature
- 2 cups sugar
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup milk (whole, 2 percent fat, or 1 percent fat)
For the chocolate fudge frosting
- 12 tablespoons butter
- 6 cups confectioners' sugar
- 6 ounces unsweetened chocolate, melted
- 1 tablespoon vanilla
- 1⁄3 cup milk
Directions
- Preheat the oven to 375 degrees F.
- Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, baking powder, and salt together 3 times and set aside.
- In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
- Add the sugar and mix until blended.
- Add the eggs, 1 at a time, mixing after each addition until blended.
- Add the vanilla and almond extracts and mix.
- With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
- Mix until just smooth.
- Pour into 2 cake pans.
- Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
- Let cool in the pans.
- For the frosting: In a mixer with a whip attachment, cream the butter well.
- Add the confectioners' sugar gradually.
- Add the melted chocolate, then the vanilla.
- Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
- Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
- Place the second layer on top of that but bottom-side up, to create a nice flat top.
- Press down to secure the layer.
- Frost the top and sides using a swirling motion.
- Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
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