Double Fudge Layer Cake

A chocolate lover's dream cake. Fill and frost the chocolate cake with a cooked chocolate frosting that tastes just like fudge.

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

Ingredients

  • 4 ounces unsweetened chocolate, chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1 1/2 cups packed light-brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons milk
Creamy Fudge Frosting:
  • 4 egg yolks
  • 2 cups granulated sugar
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 8 ounces unsweetened chocolate

Make It

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

2. Heat chocolate in microwave oven on HIGH 30 seconds; stir. Heat another 30 seconds until melted. Sift flour, baking powder, baking soda and salt onto a sheet of parchment or waxed paper.

3. Beat butter in large bowl until creamy. Beat in brown sugar. Add eggs, one at a time, beating after each addition. Add vanilla and melted chocolate. Alternately beat flour mixture and milk into butter-chocolate mixture. Pour into prepared pans.

4. Bake at 350 degrees F for 30 to 33 minutes or until layers spring back when pressed. Cool in pans on rack 10 minutes. Turn layers out onto racks; cool completely.

Frosting:

5. Beat yolks in bowl until very thick. Slowly beat in 1 cup of the sugar, 1 tablespoon at a time, over 5 to 7 minutes until light in color. Beat in milk. Add to saucepan along with remaining 1 cup sugar and butter. Bring to a boil over medium heat, whisking occasionally (12 to 15 minutes). Boil, whisking, 1 minute. Remove from heat. Chop chocolate; stir in until smooth. Transfer to bowl. Refrigerate 30 minutes.

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

Nutrition Facts

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