Grandma Deloris’ Chocolate Fudge Cake with Buttercream Frosting

I am telling you right now – seriously – STOP and make this cake! Make it tomorrow, make it next week, next month – whenever – just MAKE IT! You will be SO glad you did! Years ago there was a local bakery my family and I would visit and they had a version of this cake that was simply incredible. I have taken their inspired recipe and flipped it – made it my own – and named it after my Grandma Deloris of course, because every time I bake this – or eat it – she is the one I think of the most. Why? She would buy these cakes three and four at a time – take them home and freeze them. Now though, I bake my version for her and she says it is “better than” the ones she used to get from the bakery. 

The process is a little time consuming but trust me – it is WORTH IT! And the frosting recipe can be used outside of this recipe. The white buttercream frosting, for this recipe, I use on my homemade cinnamon rolls – best I have ever had! 

So – print this – pin it – MAKE IT soon! My FAVORITE cake!


Grandma Deloris’ Chocolate Fudge Cake with Buttercream Frosting

For the cake…
1 tablespoon baking soda
1 tablespoon instant coffee granules
5 tablespoons unsalted butter, melted
1 1/2 cups plus 3 teaspoons buttermilk, divided
1/4 cup unsweetened cocoa powder
1 3/4 cup unbleached cake flour
1 1/2 teaspoon salt
1/3 cup shortening
1 3/4 cup white granulated sugar
3 large eggs

Start by preheating your oven to 350 degrees F. Lightly grease two 8-inch cake pans with non-stick cooking spray and flour the insides of both pans.

In a large bowl mix together the baking soda, instant coffee granules, melted butter, 3 teaspoons buttermilk, unsweetened cocoa powder, cake flour, salt, shortening and white granulated sugar. Beat well until everything is combined – at least 3 minutes.

Add in 1/4 cup of the buttermilk, at a time, beating well after each addition until all of the buttermilk is used.

Next, add in the 3 large eggs and beat well – at least 3 minutes.

Pour the batter evenly into the prepared pans, filling each about 1/2 of the way full. Take pans, and pound them gently on the counter to remove any air bubbles.

Place them both in preheated oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean, and the sides are pulling away from the pan.

Once baked, remove from oven and let cool 2 minutes before inverting each cake onto plates sprayed lightly with non-stick cooking spray. Allow them to cool. 

For the chocolate fudge frosting…
8 tablespoons unsweetened cocoa powder
1 tablespoon vegetable oil
2 tablespoons shortening
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

COMBINE THE ABOVE UNTIL A THICK PASTE IS FORMED. THEN ADD…

1 teaspoon instant coffee granules
1 tablespoon light corn syrup
5 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 tablespoon simple syrup

TO MAKE SIMPLE SYRUP COMBINE 1 TABLESPOON LIGHT CORN SYRUP WITH 3 TABLESPOONS HOT WATER AND 3 TABLESPOONS WHITE GRANULATED SUGAR IN A SAUCEPAN OVER HIGH HEAT. STIR UNTIL BUBBLY AND SUGAR IS COMPLETELY DISSOLVED. ALLOW TO COOL.

Mix together and add 4 tablespoons simple syrup, mixing well.

Next add in 2 cups powdered sugar with 2 tablespoons whole milk. Mix together until everything is combined and smooth.

Add in 2 more cups powdered sugar with 1 tablespoon whole milk. Mix together until, everything is combined and smooth. If needed, add another tablespoon of whole milk to gently thin the frosting. If the frosting is to thin, add gently more powdered sugar. The finished frosting should have a thick ice cream (but spreadable) consistancy.

Sit this frosting aside and start on the buttercream.

For the buttercream…
2 sticks (8 oz.) unsalted butter, melted
1/2 cup shortening
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
6 tablespoons “Marshmallow Fluff”

In a large bowl combine the melted unsalted butter and shortening. Add in 2 cups of the powdered sugar, pure vanilla extract and salt. Beat well until mixed.

Add in the “Marshmallow Fluff” and beat well again. 

Add in enough powdered sugar, little at a time, to create a frosting the same thickness of the chocolate fudge frosting made earlier.

To assemble the cake…
Leave one of the chocolate cakes on the plate.

Place a thin layer of the white buttercream frosting on the top of the cake. Next, add about half of the chocolate fudge frosting and spread evenly.

Place the other cake on top of this, and lightly press.

Finish by placing the rest of the chocolate fudge frosting on the top of the cake, spreading evenly. Frost the sides of the cake with the buttercream frosting and decorate with chocolate sprinkles, if desired.

Cut and serve. Store cake in the refrigerator.

PIN IT: http://pin.it/rlo8F7F

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