Chocolate Fudge Cake with Chocolate Buttercream Frosting

Ingredients
  • 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
Directions

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.

More Recipes

View Comments

  • I moved from CA to AL & the my recipes went missing including the vanilla frosting from the Swans Down box. I used it on Brownies...found your Website, all is well!

  • Can I replace greek yogurt for sour cream? Not planning an extra trip for the grocery store...

  • Buttermilk is just 1/2 cup?
    Recipe says "1/2 cups", so just checking that it isn't a typo, say 1 1/2 cups.

    • Hi Nadia, Thanks for the inquiry. We checked the archives and 1/2 cup of buttermilk is correct. Happy baking!

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

  • Hi, I’d love to make the Ultimate Chocolate cake. I love fudge icing Will you send me the recipe?

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

    • Hi Ellen, We certainly can. The Celebrate the Seasons recipe booklet has that DELICIOUS recipe in it. Check you email inbox. It should be there. Happy baking!

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

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

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

    • Hi Marcy, We've asked our Consumer Affairs Dept to email you the recipe. Happy Baking!

Leave a Comment