The Best Chocolate Cake with Fudge Frosting

Ingredients

• 230 g all-purpose flour (For the cake)
• 30 g cornstarch (For the cake)
• 100 g unsweetened cocoa powder (For the cake)
• 3 c. à café baking powder (About 12 g)
• 0.5 c. à café salt (For the cake)
• 200 g granulated sugar (For the cake)
• 100 g brown sugar (For the cake)
• 100 ml vegetable oil (For the cake)
• 230 g heavy cream (For the cake)
• 3 eggs (With 1 additional yolk)
• 1 egg yolk (In addition to the 3 eggs)
• 125 ml milk (For the batter)
• 2 c. à café vanilla (For the batter)
• 240 ml hot coffee (Brewed and hot)
• 200 g unsalted butter (At room temperature; for the fudge frosting)
• 100 g powdered sugar (For the frosting)
• 1 c. à café vanilla (For the frosting)
• salt (A pinch, for the frosting)
• 150 ml milk (Lukewarm; for the frosting)
• 30 g cocoa powder (Unsweetened; for the frosting)
• 250 g dark chocolate (Melted and then cooled slightly)

Steps

1. 1

   Preheat the oven to 180 °C. Prepare the 20 cm cake pans by greasing and lining them if necessary.

2. 2

   In a large bowl, sift together the flour, cornstarch, unsweetened cocoa powder, baking powder, and salt. Then add the granulated sugar and brown sugar, and mix evenly.

3. 3

   Add the vegetable oil, heavy cream, the three eggs, the additional yolk, the vanilla, and the 125 ml of milk. Whisk until the batter is smooth, uniform, and lump-free.

4. 4

   Gradually pour the hot coffee into the batter while whisking continuously. The batter will become quite thin; this is normal. Avoid splashing and mix until completely uniform.

5. 5

   Divide the batter between the prepared pans. Bake at 180 °C for about 45 minutes, until a toothpick comes out with a few small moist crumbs rather than completely dry.

6. 6

   Let the cakes cool completely before removing them from the pans and filling them, so the frosting does not melt.

7. 7

   For the frosting, place the room-temperature unsalted butter in a bowl and beat until soft and creamy.

8. 8

   Add the powdered sugar and cocoa powder to the butter. Beat until smooth, then incorporate the vanilla and the pinch of salt.

9. 9

   In a small bowl, mix the lukewarm milk with the melted and slightly cooled dark chocolate. Stir until perfectly smooth and uniform, forming a paste or sauce.

10. 10

    Gradually pour the milk-chocolate mixture into the butter mixture while whisking, until you obtain a smooth fudge frosting that is thick enough to spread.

11. 11

    Refrigerate the frosting for a few minutes so it firms up slightly.

12. 12

    Assemble the cooled cake by generously spreading frosting over each layer. Then cover the top and sides, and decorate as desired.

Notes

The creator indicates that her pan is 20 cm and that the cake is best when the toothpick comes out with a few crumbs rather than completely dry. The hot coffee intensifies the cocoa flavor. The chocolate for the frosting can be melted in the microwave in short intervals, stirring between each, then left to cool slightly before being mixed with the milk.

Nutrition per serving

• dessert
• cake
• chocolate
• baked
• French pastry
• birthday
• vegetarian