Double Wicked Fudge Cake Recipe

Recipe and photo adapted from Grandmother's Kitchen

• Ready In: 1 hr
• Serves: 16

Ingredients

• 1 (4 ounce) package  bakers  unsweetened chocolate
• 1 3⁄4 cups sugar, divided
• 1⁄2 cup water
• 1 2⁄3 cups flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 3  eggs
• 3⁄4 cup milk
• 1  teaspoon vanilla

• Frosting

• 1⁄4 cup  plus 2 tablespoons  Dutch-processed cocoa powder
• 1  cup unsalted butter, room temperature
• 1⁄2 cup confectioners' sugar
•  coarse salt
• 1  lb  semisweet chocolate, chopped, melted, and cooled

Directions

1. MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted. Cool.
2. MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.
3. BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
4. Frosting:
5. Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.