Chocolate Fudge Cake with Chocolate Buttercream Frosting
Chocolate Fudge Cake with Chocolate Buttercream Frosting
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  • 2 1/2 cups – Swans Down Cake Flour
  • 1 1/2 cups – unsweetened cocoa powder
  • 2 1/4 teaspoons – baking soda
  • 1/2 teaspoon – salt
  • 1/2 pound (2 sticks) – unsalted butter, at room temperature
  • 1 cup – granulated sugar
  • 1 cup – light brown sugar, packed
  • 3 – extra large eggs, at room temperature
  • 3 teaspoons – vanilla extract
  • 1/2 cups – buttermilk, at room temperature
  • 3/4 cup – sour cream, at room temperature
  • 3 tablespoons – brewed French Market Coffee & Chicory
  • 24 ounces – semi-sweet chocolate chips
  • 1 1/2 cups – heavy cream
  • 2 tablespoons – light corn syrup
  • 1/2 tablespoon – vanilla extract
  • 4 tablespoons (1/2 stick) – unsalted butter, at room temperature
  • M&M’s candy for decorating

Make Cake:

PREHEAT the oven to 350º. Butter and flour a 12 x 18 x 1½ inch sheet pan or 2 9″ cake pans and set aside.

IN a medium bowl, sift together the flour, cocoa, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approx. 5 minutes.

ADD the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

POUR the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool to room temperature before frosting.

Make Frosting:

PLACE the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.

REMOVE from heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.

IN the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened. Spread the frosting evenly on the cake.

  • Judith Spyrison says:

    Can you please email the Ultimate Chocolate Birthday Cake recipe to me. Thank you.

    • Swans Down says:

      Hi Judith, Of course! Check your inbox for the recipe booklet that has Ultimate Chocolate Birthday Cake in it. Happy Baking!

  • Marcy Patterson says:

    I’d like to have the Ultimate Chocolate Birthday Cake Holly mentioned. Can you please email me the recipe? I would greatly appreciate it.

  • Kathy Rippy says:

    In the chocolate cake cause for french Market coffee& chicory what can you use

  • Kathy Rippy says:

    Was wondering if Swans Down cookbook. Ty Kathy

  • Kathleen Hicks says:

    This recipe says “Butter and flour a 12 x 18 x 1½ inch sheet pan” But the photo is a 2 layer cake. Can I make a 2 layer cake with this recipe and if so would I use 8″ or 9″ cake pans?

    • Swans Down says:

      Hi Kathleen, Good catch. I’ve forwarded your information on to our Consumer Affairs department. Someone will be contacting you…and us with the corrected info! Happy baking!

  • Holly yeattd says:

    Where is the sour cream chocolate cake recipe that was on the back of box for years? Had sour cream in frosting also.

    • Swans Down says:

      Hi Holly, Our Ultimate Chocolate Birthday Cake uses sour cream in the recipe and it was on the back of the box for some time. Unfortunately the frosting does not call for sour cream. We’ve emailed you the recipe and hope it is the one you are looking for. Happy baking!

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