FOOD

Best Ever Chocolate Fudge Cake

The only go-to chocolate cake recipe you'll ever need! 🍫🙌

FOOD

Best Ever Chocolate Fudge Cake

The only go-to chocolate cake recipe you'll ever need! 🍫🙌

Ingredients

Cake

  • 4 cups flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup buttermilk
  • 4 tablespoons mayonnaise
  • 1 1/3 cups unsalted butter
  • 2 1/4 cups brown sugar
  • 1 1/4 cups stout

Fudge Frosting

  • 12 ounces dark chocolate
  • 2 1/4 cups unsalted butter, at room temperature
  • 4 1/2 cups powdered sugar (sifted)
  • 1 tablespoon vanilla bean paste

Steps

Cake

  1. Preheat the oven to 350 degrees. Butter and line three 9-inch cake pans.
  2. Sieve the flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl, and mix together.
  3. In a separate bowl, whisk the eggs, buttermilk and mayonnaise together.
  4. Put the butter into a saucepan and let it melt, then add the brown sugar. Stir until it’s mostly dissolved, then take off the heat and add in the stout.
  5. Pour the sugar mixture into the dry ingredients and mix, then add in the egg mixture.
  6. Mix until just combined then divide between the three prepared pans.
  7. Bake for 20 to 25 minutes, until a skewer comes out clean.
  8. Let the cakes cool in their pans for 15 minutes then transfer them to a wire rack to cool fully.

Fudge Frosting

  1. Finely chop the chocolate then put it in a large bowl set over a saucepan of simmering water. Don’t let the bowl touch the water.
  2. Once melted, set aside for 15 minutes or until almost at room temperature.
  3. In a large mixing bowl, add the butter, powdered sugar and vanilla paste.
  4. Cream together with a wooden spoon.
  5. Slowly add the cooled melted chocolate while mixing with a hand mixer.
  6. Use one-fourth of the frosting to sandwich the first two layers together, making sure you ice right up to the edge.
  7. Use the same amount to sandwich the third layer on top, then use the remaining frosting to cover the top and sides of the cake.
  8. Smooth over with a spatula or palette knife.