fudge frosting

My chocolate fudge frosting makes enough to frost one of the following cake sizes: a two-layer 8&quot; or 9&quot; cake, a one-layer 9x13&quot; cake, 12 cupcakes (generously frosted as seen in photos), or 24 cupcakes (modestly).Recipe also includes a how to video!

Chocolate Fudge Frosting

oz unsweetened chocolate (coarsely chopped)

unsalted butter ((75 grams))

milk ((118 milliliters))

salt

sugar

vanilla extract

Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat.

Stir frequently until chocolate and butter are completely melted and mixture is smooth.

Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.

Allow the frosting to cool, stirring occasionally, until it is thick enough to spread or pipe over cake/cupcakes (how long this takes will vary greatly depending on many factors including how hot the chocolate mixture became, the temperature of your kitchen, etc.). The more you whisk the mixture the faster it will cool.

https://embed.mediavine.com/videos/jsuwcwvnzthjmwbjcurt

My rich chocolate fudge frosting is simple to make and tastes better than any store-bought frosting! Recipe includes a how-to video.

Fudge Frosting

Chocolate Slab Cake with Chocolate Fudge Frosting - Imagine a large, rectangular slab of super moist chocolate cake, all covered in a smooth and velvety Chocolate Fudge Frosting.

Chocolate Slab Cake with Chocolate Fudge Frosting

all-purpose flour

white sugar

brown sugar

cocoa powder

instant coffee granules

2¼ tsp baking soda

½ tsp baking powder

milk

vegetable oil (or light olive oil)

tsp vanilla extract

eggs (large)

water (hot)

chocolate

butter

g sugar

heavy cream

Preheat your oven to 350°F (175°C). Grease and line a 9 x 13 pan with parchment paper.

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt using a mesh strainer. Sifting helps to ensure that the dry ingredients are well combined and free of lumps.

Add brown sugar, white sugar and coffee granules to dry ingredients. Use a hand whisk to thoroughly combine all of the dry ingredients. This helps to evenly distribute the leavening agents and sugar, ensuring a uniform texture in your cake.

In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs. Ensure that the wet ingredients are well combined.

Create a well in the centre of the dry ingredients. Pour the wet ingredients into the well. Gently fold the dry ingredients into the wet ingredients until just combined. 

Gradually add the hot water to the batter, stirring continuously. The batter will be thin, but this is normal. The hot water helps to bloom the cocoa and create a moist cake.

Continue to mix the batter until it becomes smooth. The consistency should be thin but well-mixed.

Pour the batter evenly into the prepared cake pan. Tap the pan on the counter to release any air bubbles.

Place the pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.

Once the cakes are completely cool, you can frost them with your favorite frosting or serve them as-is.

Chocolate Cake

In a medium-sized pan over medium heat, combine the chopped chocolate, unsalted butter, powdered sugar (if using), vanilla, instant coffee granules (if using), cream and a pinch of salt.

Stir the ingredients continuously with a wooden spoon or silicone spatula until the chocolate and butter are completely melted and the mixture is smooth. The sugar, if used, should dissolve into the mixture. 

Mix until the mixture is well combined and has a glossy texture.

Once the mixture is smooth and well combined, remove the pan from the heat.

Transfer the frosting to a mixing bowl. Let it come to room temperature then refrigerate and allow it to chill until it reaches a spreadable yet thick consistency.

Once the frosting has reached the desired consistency, spread it generously over the cooled chocolate cake with an angled spatula.

If desired, you can decorate the frosted cake with additional chocolate shavings, sprinkles, or other decorations of your choice.

https://content.jwplatform.com/videos/uxQDI8CP.mp4

Chocolate Slab Cake with Chocolate Fudge Frosting Chocolate Cake Sheet Cake

This is the best Chocolate Fudge Cake ever! Prepare to be blown away by the luscious delight of this Chocolate fudge cake! Three layers of moist chocolate cake sandwiched together with velvety-smooth chocolate fudge frosting that will send you straight to dessert paradise.

Chocolate Fudge Cake

tbsp corn syrup

chocolate chips

315 g sweetened condensed milk

coffee

cornstarch

g cocoa powder

tsp baking powder

tsp baking soda

tsp salt

vegetable oil

sour cream (room temperature)

eggs (room temperature)

Melt all of the ingredients together in a saucepan over medium heat. With a rubber spatula, constantly fold the mixture together as it heats up. Once all of it has melted and combined, transfer it to a shallow bowl, so it can cool down faster, and cover it with plastic wrap that touches the surface of the frosting. Let it cool down to room temperature in the fridge while making the cake layers.

CHOCOLATE FUDGE FROSTING

Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.

Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.

In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.

In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.

Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.

Pour the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CHOCOLATE CAKE

Take the frosting out the fridge to make sure it&#39;s at room temperature before assembling. Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.

Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and pop it in the fridge for 20 minutes so the frosting can set, making it easier to coat the rest of the cake.

Take the cake out of the fridge and cover the whole cake in the remaining frosting, and even it out over the cake. Optional, make a wavy design with the frosting, using the offset spatula.

Finely decorate with chocolate chips around the edge of the cake.

ASSEMBLING

Hai, What can I use if I dont have sour cream?

I really appreciate the way you format the recipe to include the ingredient/amount underneath each step, especially measured by weight. It just makes everything easier! 

We really enjoyed this. The frosting was definitely like a layer of fudge (which for some reason I wasn’t expecting), and the cake was plenty moist, especially after sitting for a day. **I used “Just Egg” replacement because we have an egg allergy at our house— it turned out well. 3 Tbsp. per egg (9 total Tbsps.)

So easy to follow, and you truly do end up with the most incredible moist and delicious fudge cake. I weighed the batter before dividing between tins for even layers. Thanks for the best recipe Julie! &lt;3

I have tried many chocolate cakes and this has so far been both best in flavour and texture. 5 stars. I was sceptical making it as Americans add so much sugar to everything but was pleasantly surprised that it was sweet but not sickly. Replaced corn syrup with golden syrup as we don’t have corn syrup in Australia, and used Cadbury chocolate melts for the frosting. Definitely my new go to recipe. Thank you for the recipe.

Súper delicioso 🤤 suave esponjoso y chocolatoso ☺️🤤🥰🥰🥰🥰

Thank you so much for sharing this great recipe ♥️

Such a delicious cake. Will definitely make it again!

This homemade chocolate frosting recipe comes together quickly with just a few ingredients! The best chocolate fudge frosting has a classic fudgy texture with an ultra-rich, deep chocolatey flavor. You’ll eat it with or without cake! 

unsalted butter (softened)

corn syrup

semisweet chocolate

Add the chocolate chips, coffee, vanilla, and corn syrup to a microwave-safe bowl.

Melt the chocolate mixture together in the microwave. Heat for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool, but not harden. 

Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer with the paddle on high speed for about 1 minute until light and fluffy. You can also use a large bowl and an electric mixer if you prefer.

Add the cooled chocolate mixture to the butter mixture and mix until it is smooth and fluffy. The desired consistency of the frosting will be different depending on the temperature. If it is too stiff, warm it up slightly in the microwave and stir. If it is too soft let it sit in the refrigerator for a few minutes to set up.

The frosting can be used immediately to frost a cake or put into a piping bag for decorations. 

Cover it with plastic wrap and stored it at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer.

This is the best moist Matilda&#039;s Cake ever! Three layers of soft chocolate cake sandwiched together with smooth glossy chocolate sour cream frosting that will send you straight to dessert paradise. Matilda cake is rich and indulgent chocolate inspired by the famous Bruce Bogtrotter chocolate cake scene from the movie Matilda. This chocolate cake has become iconic for its intense rich chocolate flavor and perfect to satisfy any chocolate craving.

Best Moist Matilda's Cake

75 g unsweetened Dutch cocoa powder

vegetable oil (e.g. canola oil

sour cream 14-18% (room temperature)

160 g unsweetened Dutch cocoa powder

tbsp acacia honey (or corn syrup

sour cream 14-18%

220 g butter (room temperature)

In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined.

Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Using a rubber spatula, scrape down the sides of the bowl, and give the cake batter a final mix so everything has been incorporated.

Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CHOCOLATE CAKE LAYERS

Sift together the powdered sugar and cocoa powder and set it aside.

Melt the dark chocolate and acacia honey together until smooth. Add the sour cream to the melted chocolate in 3 parts, and stir it together until smooth, to slowly temper the chocolate and sour cream. Set it aside.

Note: should the chocolate seize up in the sour cream, place it in the microwave for 10-15 seconds and it’ll be smooth again.

Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.

Add the chocolate/sour cream mixture to the butter and mix until combined.

Then add the powdered sugar/cocoa powder and vanilla extra in 2 parts. Whipping until each addition is fully incorporated on low speed. Scrape down the sides of the bowl and give the buttercream a final mix for 1-2 minutes at low speed.

CHOCOLATE SOUR CREAM FROSTING

Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.

Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in the remaining frosting.

TIP: For clean slices, heat up a sharp knife under hot water, dry it off, and cut your slices.

This cake is a 10/10, I made it last night for a friends birthday and everyone loved it. It’s super chocolatey and rich but not overly sweet. Not difficult to make and will be making it again and again! 

My favourite thing about the recipe is at each of the method instructions the measurements are listed below again, which is extremely helpful especially when reading a recipe on your phone.

Two things to note (I am from Australia):
*Butter: what kind of butter? We have unsalted and salted. I used unsalted 

*semi-sweet dark chocolate chips: our chocolate chips are designed to stay solid, the ones you use are “melts” or just a regular block of chocolate so it could be helpful to note, only if you like 😊

fantastico, suave, esponjoso y muy facil de hacer (y de comer)

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