Old fashioned fudge cake with whipped chocolate icing!!

I made this cake last week when we had dinner with some friends.  It was delicious!!  But hey anything with chocolate is going to be good, right?   I don’t usually bake cakes from scratch and I have never been much of a baker.  I guess due to the ‘science’ that is involved and I am more of a ‘toss stuff together and make it taste good’ kind of cook.  My husband has had this cookbook for many years and he remembered making this cake and he really enjoyed it, so I threw caution to the wind and crossed my fingers and voila` it is super yummy!


Ingredients: (the cake)

  • 3 ounces unsweetened chocolate
  • 1 3/4 cups sifted cake flour
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 lb (1 stick) sweet butter (unsalted)
  • 1 1/2 cups granulated sugar
  • 2 eggs (graded large or extra-large)
  • 2 tablespoons plus 1 1/2 teaspoons white vinegar
  • 1 cup milk

Adjust rack to center of the oven and pre heat oven to 350 degrees F.  Butter 2 9 inch round cake pans, line bottom with parchment paper cut to fit, butter the paper.

Place the chocolate in the top of a small double boiler over hot water on moderate heat.  Cover until partially melted, then uncover and stir until completely melted.  Remove from the hot water and set aside, uncovered, to cool slightly.

Sift together the cake flour, baking powder, baking soda, and salt and set aside.

In the large bowl of an electric mixer cream the butter.  Add the sugar and beat to mix well.  Add the eggs one att a time, beating until the egg is thoroughly incorporated after each addition.  Mix in the vinegar.  The mixture will look curdled it is OK!  Add the melted chocolate and beat only until smooth.

On low-speed add the sifted dry ingredients in three additions, alternating with the milk in two additions.  Scrape the bowl with a rubber spatula and beat only until smooth after each addition.

Place half of the mixture in each prepared pan and smooth the tops.

**Bake for 30-35 minutes until the layers begin to come away from the sides of the pans and the tops spring back when lightly pressed with fingertips **(the original recipe said 35-40 but I think at 35 it was a bit drier than I would have liked but check it after 30 minutes to ensure it is done) 

Remove from the oven and, with a small, sharp knife, cut around the insides of the pans to release.  Then let the layers stand in the pans for 5 minutes.  Invert cake pans on a cooling rack, remove the pan, remove the paper and allow to cool.

Next up…prepare the icing!!

Ingredients: (the icing)

  • 6 ounces of unsweetened chocolate
  • 1/4 lb (1 stick) sweet butter (unsalted)
  • 2 1/4 cups confectioners sugar
  • 2 eggs (graded large or extra-large)
  • 3 tablespoons hot water
  • 1/2 teaspoon vanilla extract

Place the chocolate and butter in the top of a small double boiler over hot water on moderate heat.  Cover until partially melted, then uncover and stir until completely melted.

Meanwhile, place all the remaining ingredients in the small bowl of an electric mixer.  Beat briefly only to mix.  Set the small bowl in a large bowl and fill the empty space left in the large bowl with ice and water about 3/4 the depth of the large bowl.  (If you are using an electric mixer on a stand, use the large mixer bowl for the ice and water but adjust the stand for “small bowl”).

Add the melted chocolate and butter, and beat until the mixture thicken slightly.  Remove both bowls (together) from the mixer.  With a rubber spatula stir the icing over the ice and water until it thickens to the consistency of thick mayonnaise.

Spread a scant third of the icing about 1/4 inch thick over the bottom layer of cake.  Cover with the other layer, placing it right side up (both bottoms meet in the middle).  Spread the sides and the top with remaining icing.

I decorated the top with fresh raspberries, you can leave it plain or you can spruce it up any way you want.  🙂

Enjoy, we sure did!

Thank you to “Maida Heatter’s Book of Great Chocolate Desserts”  maida heatter

4 thoughts on “Old fashioned fudge cake with whipped chocolate icing!!

    1. Thank you so much. My husband has always raved about this cake, but I hadn’t made it till now. It is definitely rich and super chocolaty, the raspberries really added a lighter freshness to it. 🙂

      Liked by 1 person

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