Hi Bold Bakers!
Everyone needs a master recipe for cakes that never fail you and everyone loves. I have shared with you my master recipes for Vanilla Cake & Carrot Cake but I haven’t revealed my Chocolate Cake recipe with Chocolate Fudge Frosting until now.
The cake recipe is actually from the great Ina Garten. I am a big fan of her books and style and on a separate note I want to live in her barn in The Hamptons. What I love about it is there is no mixer needed which makes the cake fast to whip up, also it is incredibly moist and rich because she uses buttermilk and oil which is my favorite kind of cake. This type of cake is known as devils food cake, black magic cake and death by chocolate, and once you cake it you will see why.
I wanted this Best-Ever Chocolate Cake to be really Big & Bold and to have the Best-Ever Fudge Frosting. This recipe yields you a rich, fudgy and soft frosting. Similar to a buttercream, this recipe is not complicated. However I know that people struggle with buttercream and getting it light and fluffy so I covered a lot of those points in the video so you will hopefully always have successful frosting.
So the icing on this cake, is not actually the icing, it is the Homemade Sprinkles! Did you know you could make your own sprinkles? They are incredibly easy and all you need is fondant.
A few months ago, I made Marshmallow Fondant . With the leftover scraps I colored them and cut circles out with a piping tip to make my very own homemade sprinkles. They transformed my dessert from a regular cake to a cake that screams celebration!
- 1¾ cups (250g/9oz) all-purpose flour
- 2 cups (400g/14oz) sugar
- ½ cup (2oz/75g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240ml/8floz) buttermilk*
- ½ cup (120g/4oz) vegetable oil, or any flavorless oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (240ml/8floz) freshly brewed hot coffee
- Chocolate Fudge Frosting Recipe
- 1 cup (240g/8oz) butter, at room temperature
- 6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
- 1⅓ cup (120g/4oz) cocoa
- 1 tablespoon vanilla extract
- ⅔ cup (51/2floz/165ml) whole milk
- Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 time, I just wanted 3 layers in mine.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
- In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
- Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
- Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
- Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- To make the Fudge Frosting: In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger
- Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
- Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
- If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
- You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
- To Decorate: Place 1 layer, flat side up, on a flat plate or cake pedestal.
- Create a crumb layer :With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
- Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
- To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
- Finish your cake off with your homemade sprinkles.
- Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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