Chocolate Fudge Cake
CATEGORIES
INGREDIENTS
- CAKE
- 3 1/2 cups flour
- 1 cup sugar
- 1/2 cup light-brown sugar, packed
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla
- 6 tablespoons unsalted butter, melted and cooled
- 1/2 cup corn oil
- 1 1/2 cups cold water
- FUDGE-ICING
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups confectioners sugar, sifted
- 2 teaspoons vanilla
DIRECTIONS
- Heat oven to 350 degrees. Butter bottom of two 8x2" round baking pans. Line bottoms with waxed paper or parchment paper rounds. Butter paper.
- In large bowl, stir together the flour, sugar, brown sugar, cocoa powder, baking powder, baking soda and salt until well blended.
- In medium bowl, whisk together eggs, sour cream and vanilla until blended.
- In another large bowl, beat together the melted butter, corn oil and cold water until blended. On low speed, add the flour mixture all at once; then beat in the egg mixture. Continue to beat until the mixture is smooth. Evenly divide the batter between the pans, spreading the batter to edge of pan.
- Bake the cakes in 350 degree oven for 50-55 minutes or until a toothpick inserted in the top centers of the cakes comes out clean. Let the cakes cool in the pans on a wire rack for 15 minutes. Invert cakes onto racks; remove the pans and waxed paper. Let the cakes cool completely.
- FUDGE ICING: Place the chopped chocolate in a small microwave safe bowl. Microwave on 50% powder until the chocolate is melted, 2-3 minutes; let cool slightly. In medium bowl, beat the butter until creamy. Beat in confectioners' sugar until light and fluffy. Beat in melted chocolate and vanilla until the mixture is smooth.
- To assemble: With a serrated knife, trim the top of one cake layer to make it level. Place the layer, trimmed side up on a serving plate. Spread theh top with about 1/2 cup of the icing. Place the second cake layer, rounded side up, on top of the first. Rusing a metal frosting spatula and the remaining icing, spread the icing evenly over the side of the cake. Then spread icing evenly over the top.