Double-Chocolate Fudge Cake

Double-Chocolate Fudge Cake
Servings: 12 Prep 20 mins Chill 30 mins Bake 350°F 30 mins to 33 mins Cook 15 mins


  • 4 squares (1 ounce each) unsweetened chocolate, chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) butter or margarine, at room temperature
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup plus 2 tablespoons milk
Creamy Fudge Frosting:
  • 4 egg yolks
  • 2 cups granulated sugar
  • 1 cup milk
  • 2 tablespoons butter or margarine
  • 8 squares (1 ounce each) unsweetened chocolate, chopped
  • 2 teaspoons vanilla
  • 1/4 cup semisweet chocolate pieces
  • 24 whole blanched almonds

Make It

1. Heat oven to 350 degrees F. Coat two 8 x 2-inch round layer-cake pans with nonstick cooking spray.

For cakes:

2. Melt chocolate in small bowl over hot water.

3. Sift flour, baking powder, baking soda and salt into medium-size bowl.

4. Beat butter in bowl until creamy. Beat in brown sugar. Add eggs, one at a time, beating after each. Add vanilla and melted chocolate.

5. Sift flour mixture into butter mixture alternately with milk in 3 additions, beating after each, until smooth. Pour into prepared pans.

6. Bake in 350 degrees F oven 30 to 33 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on rack 10 minutes. Loosen edges with knife; turn cakes out onto racks. Cool completely.


7. Beat yolks in bowl until thick and lemon-colored. Gradually beat in 1 cup sugar until very light in color, 5 to 7 minutes. Beat in milk. Mix yolk-milk mixture, remaining 1 cup sugar and butter in saucepan. Bring to boiling over medium heat, whisking occasionally, 12 to 15 minutes. Boil, whisking, 1 minute. Remove from heat. Stir in chocolate until melted, and add vanilla. Transfer to bowl. Refrigerate 30 minutes, until spreading consistency.

8. Beat frosting on medium speed until light and fluffy, 4 minutes. Immediately frost cake: 1 cup to sandwich layers, 1-1/2 cups for sides, and 1/2 cup for top.


9. Melt chocolate in bowl over hot water; dip one end of each almond into chocolate. Stand almonds around edge of cake.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 631, Fat, total (g): 36, chol. (mg): 149, sat. fat (g): 20, carb. (g): 80, fiber (g): 5, pro. (g): 9, sodium (mg): 253, Percent Daily Values are based on a 2,000 calorie diet.