Yesterday we celebrated my grandfather’s 82nd birthday (Happy Birthday Grandpa!) and I made him this scrumptious chocolate fudge (you have to say it just like that) cake. Now, normally I am a cake mix girl but I made both the cake and frosting from scratch and the taste far surpassed any store-bought cake and icing. And the best part is that both recipes were quick and easy to make! After I made the cake I said to myself (yes, sometimes I talk to myself) “OMG, I wish it was MY birthday!” (hence the name). Well, I have 4 months to go to my B-Day BUT my anniversary is in 2 days. Hmmmmm…… “OMG, I wish it was MY birthday!”
- 2 cups all-purpose flour
- 1 1/2 cups sugar or organic sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 eggs
- 1/3 cup melted butter
- 1 1/3 cup (cold) buttermilk or whole milk
Preheat oven to 350 degrees. Mix flour, sugar, cocoa, baking powder and baking soda in a large bowl with a whisk. Make a well in the center and pour in (in this order) eggs, milk and melted butter (must follow this order because if you put the melted butter and eggs together without the cold milk, the eggs will scramble from the heat of the butter). Mix with whisk or electric mixer until smooth. Pour batter evenly into two 8-9″ buttered (I like to trace and cut round circles from wax paper to line the bottom of my pans) round pans or a 9×13″ rectangle pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing from pans. Frost with Chocolate Fudge Frosting.
Chocolate Fudge Frosting
- 1 stick butter
- 1/3 cup water
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 4-5 cups powdered sugar
Pour 4 cups of powdered sugar and 1/3 cup of cocoa into a large mixing bowl. Set aside. Melt the stick of butter in a saucepan, stirring constantly. Add in the water and bring to a boil. Remove from heat and pour into the bowl with the powdered sugar and cocoa. Add the vanilla and blend with an electric mixer until smooth (it will be runny). Slowly incorporate the last cup of powdered sugar and mix well. At this point, you will think you have done something wrong (like I did) because it will be thick and runny and won’t look like it will stay on your cake, but all you need to do is place the entire bowl in the fridge to chill. After about 30 minutes it will be thick and spreadable and oh so delicious and fudgy!! Now just give it a good stir before you begin frosting. Place one of your cooled cake layers on your serving platter. Top it with 1/3 of the frosting and spread carefully with a spatula or butter knife. Set your second layer on top and frost the top with another 1/3 of frosting. Finally, use the remaining frosting to coat the sides of your cake. To make the little peaks as I did, I just made little “U” shapes with my spatula, lifting it at the end. I added chocolate shavings to the sides and center of my cake. Chocolate Shavings/Curls: Ingredients: 1 bag chocolate chips 2 tablespoons vegetable shortening or oil plastic wrap loaf pan Directions: Melt chocolate chips and vegetable shortening in a microwave-safe bowl (or double-boiler) then pour into a loaf pan lined with plastic wrap. Set in the freezer until firm. When set, remove from pan and wrap up with the plastic wrap. You will now have a giant homemade chocolate candy bar. Let it get back to room temperature (It’s best to make this prior to the day you’re making your cake. I like to make these often and have them ready to go in my pantry.) Take the candy bar and using a vegetable peeler, peel large pieces off the end, making large curls or shavings. Press the shavings/curls into the sides of your freshly frosted cake. If I had some fresh strawberries on hand I would’ve definitely added them to this cake (sorry, talking to myself again).
Well, I hope you’ve enjoyed this recipe (I sure did) and make it for someone’s birthday or your UN-birthday (I knew I’d find a way)!!
Have a very merry un-birthday and enjoy some cake!!