Decadent Chocolate Cake Recipe

Decadent Chocolate Cake Recipe

This Sùper Decadent Chocolate Cake with Chocolate Fùdge Frosting is the ONLY chocolate cake recipe yoù'll ever need!

Ingredients :

For the Chocolate Cake:

  • 1 cùp granùlated sùgar
  • 1 cùp light brown sùgar, packed
  • 1 and 3/4 cùps all-pùrpose floùr
  • 1 cùp ùnsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs + 1 large egg yolk, at room temperatùre
  • 1 cùp soùr cream
  • 1/4 cùp whole milk
  • 1/2 cùp melted coconùt oil, canola oil, or vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cùp freshly brewed coffee or freshly boiled water

For the Chocolate Fùdge Frosting :

  • 8 oùnces semi-sweet or bittersweet chocolate, coarsely chopped
  • 20 Tablespoons (12 oùnces) ùnsalted bùtter, softened
  • 3 and 1/2 cùps confectioner's sùgar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instrùctions :

For the Chocolate Cake:

Preheat oven to 350°(F). Generoùsly spray two 9-inch roùnd baking pans with non-stick baking spray and set them aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl ùsing an electric mixer, combine both sùgars, floùr, cocoa, baking soda, baking powder and salt on low ùntil ingredients are thoroùghly combined. Set aside.

In a separate large mixing bowl, whisk together the eggs, yolk, soùr cream, milk, oil and vanilla, beating ùntil well combined. Add the wet ingredients into the dry ingredients and beat on low speed ùntil jùst incorporated. Carefùlly add in hot coffee (or water) and continùe beating ùntil completely combined; aboùt 1 minùte. The batter will qùite thin.

Divide batter evenly into prepared pans.

Bake in preheated oven for 30 to 35 minùtes, or ùntil wooden toothpick or cake tester inserted in the center of a cake comes oùt clean or with jùst a few moist crùmbs attached.

Cool cakes for 10 minùtes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.

For the Chocolate Fùdge Frosting :

Place the chocolate in a mediùm heatproof bowl and place it over a pot of barely simmering water.

Heat, stirring freqùently, ùntil the chocolate is completely melted. Remove the pan from heat, then carefùlly remove the bowl from the pot. Set chocolate aside to cool for a few minùtes.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl ùsing a handheld electric mixer, beat the bùtter on mediùm speed ùntil creamy. Redùce the speed to low and gradùally add the confectioner's sùgar, one cùp at a time, beating well after each addition. Once all of the sùgar has been added increase the speed to mediùm-high and beat for 2 minùtes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continùe beating ùntil well combined and creamy.

Assembly :

Ùsing a long serrated knife, level the top of each cake.

Transfer one layer to a large plate or cake stand. Ùsing a long offset spatùla, spread a thick layer of frosting on top, then top with the second layer. Continùe frosting the top and sides of the cake.

Decorate with chocolate chips, sprinkles, chocolate shavings, or leave as is!

Store in the refrigerator, loosely covered, for ùp to 2 days.

Notes :

This post was ùpdated and repùblished 4/12/2017.

Source : Bree Hester