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Before you jump to Chocolate Cake with Fudge Frosting recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. Each and every family must start making changes that are environmentally friendly and they have to do this soon. Read on for some methods to go green and save energy, mainly in the kitchen.
Why don’t we begin with something not that hard, changing the light bulbs. Complete this for the whole house, not just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you will need to use them in place of incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the pluses is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will certainly end up at a landfill site. You also have to get the habit of turning off the lights when there is nobody in a room. The family spends a lot of time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in some other rooms, not merely the kitchen. Make a practice of having the lights on only when they are needed, and you’ll be surprised at the amount of electricity you save.
As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Green living is not really that tough. Typically, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to chocolate cake with fudge frosting recipe. You can have chocolate cake with fudge frosting using 22 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Chocolate Cake with Fudge Frosting:
- Use For the Cake
- You need 2 C (400 g) sugar
- Prepare 1 3/4 C (220 g) all purpose flour
- Prepare 1 C (120 g) pure cocoa powder
- Take 2 tsp baking soda
- Take 1 tsp baking powder
- You need 1 tsp kosher salt
- Get 2 large eggs (at room temperature)
- Provide 1 C buttermilk
- Provide 1 C boiling water
- Provide 3/4 C corn oil / light olive oil
- Prepare 1 tbsp vanilla extract
- You need For the Fudge Frosting
- Use 2 C (452 g) unsalted butter - softened
- You need 2 1/2 C (300 g) powdered sugar - sifted
- Prepare 1 1/4 C (150 g) cocoa powder - sifted
- Prepare 1/2 C full fat sour cream room temperature
- Take 1/2 C hot water
- Use 2 tsp vanilla extract
- You need Pinch fine sea salt
- Prepare 10 ounce dark chocolate (60-70%)
- Provide (Melted & cooled to lukewarm)
Instructions to make Chocolate Cake with Fudge Frosting:
- Preheat oven to 350 C. Grease & line two 8-inch round baking pans with parchment paper. Grease parchment.
- For the Cake - In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder & salt, whisking until thoroughly combined. Next, in a separate bowl Crack eggs, add buttermilk, oil & vanilla. Lightly mix with fork then pour this wet mixture into the dry ingredients. Whisk to mix then add in hot boiling water, keep whisking or Beating with an electric mixer on medium speed until all ingredients are incorporated. Divide evenly among prepared pans.
- Bake for 40-45mins (30-35mins for a 6-inch cake) or until a toothpick inserted in the center comes out with just few moist crumbs attached. Remove from oven to cool. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly.
- Peel off the parchment paper & allow cakes to cool completely. At this point, cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap & store inside a large zip top bag.
- For the frosting - in a bowl of a stand mixer fitted with paddle attachment, beat butter on medium speed until very pale & creamy, abt 5mins. Add sifted powdered sugar & cocoa powder & mix to combine. Add sour cream, hot water, vanilla & salt & mix on low speed until the liquid is incorporated, scraping down the sides of bowl as needed. It may look slightly curdled at this point, but dont worry. Increase speed to medium high & beat until smooth for another 2-3mins.
- Add lukewarm chocolate & mix until smooth & glossy. At this point, you hv abt 30mins at cool room temperature (longer in summer) to work with the frosting before it begins to harden. Note: this frosting does not do well when made a head of time.
- To assemble - level cake layers if necessary (trim any domed top off with serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread abt 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.
- Cover the entire cake with a thin layer of buttercream using offset spatula. This ‘crumb coat’ will seal in the cake crumbs & make the final layer of frosting easier. If your cakes were frozen, this should firm up pretty quickly, otherwise refrigerate for abt 10mins to set. Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.
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