Vintage Chocolate Fudge Cake Recipe
Classic Fudge Chocolate Cake
This is my very favorite recipe. I am a true chocoholic and this cake does a wonderful job of satisfying those chocolate cravings. This is a wonderful treat to serve up at the holidays and sure to please everyone's sweet tooth. Although such a delicious treat should not only be reserved for the holiday, but enjoyed on other special occasions as well. This recipe takes a little bit of time to make, but I guarantee is well worth it.
Prep time includes the time to let the cake cool, before adding the filling and frosting.
- 3 1-OZ Squares Unsweetened Chocolate
- 1/2 Cup Butter
- 2 and 1/4 Cups Brown Sugar, Firmly Packed
- 3 Whole Eggs
- 1 and 1/2 Teaspoons Vanilla Extract
- 2 and 1/4 Cups Flour, Sifted
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 8 OZ Sour Cream
- 1 Cup Water, Boiling Hot
- Filling See Below
- Mocha Frosting See Below
- Chocolate Curls, Optional
Sifting is used to lighten up flour or sugars that have gotten packed down in a bag during storage and shipping. It's also useful for mixing dry ingredients together and making sure there aren't any clumps. If you don't have a sifter there are other ways you can sift your ingredients. The easiest way is to dump the flour or sugar through a fine-meshed strainer directly over your mixing bowl. If you don't have one of those you can also mix the ingredient with a wire whisk or a fork. You won't get it quite as light as when sifting, but this will work to break up any clumps and fluff up the ingredient.
Chocolate should always be stored at a temperature of less then 75 degrees for maximum freshness and taste.
If a gray color develops on chocolate this is a sign that the cocoa butter has risen to the surface. This will not affect the quality or taste and the color will disappear once the chocolate is melted.
- Melt Chocolate and set aside to cool.
- Cream the butter in a large mixing bowl. Gradually add in the sugar, beating it well with a mixer. Add in the eggs one at a time, beating well in between.
- Add chocolate and vanilla to the mixing bowl and mix well.
- Combine flour, soda, and salt in a separate bowl.
- Add the flour mixture and the sour cream to the creamed mixture, by adding 1/3 of the flour mixture, then half of the sour cream, mixing each time. Add another 3rd of the flour mixture and the rest of the sour cream, again mixing each time. Add the remaining flour mixture and mix again.
- Stir in the boiling water. *note that the batter will be thin
- Pour the batter into 2 greased and floured 8-inch round cake pans.
- Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
1 and 1/2 Cups Whipping Cream
1 Teaspoon Vanilla Extract
1/2 Cup Sifted Powdered Sugar
Beat whipping cream and vanilla until foamy. Gradually add in the powdered sugar, beating until soft peaks form.
1/2 Cup of Butter
5 Cups Sifted Powdered Sugar
1/4 Cup Cocoa
1/4 Cup of Strong Coffee
2 Teaspoons Vanilla Extract
2 Tablespoons Whipping Cream
Combine first 5 ingredients and beat until fluffy. Add additional cream if its too stiff and beat well.
Put it all Together
After the cakes are done, cool for 10 minutes in the pan, then transfer to a wire cooling rack until completely cooled. Split the cake layers in half horizontally to make 4 layers. Spread the filling between the layers. Spread the Mocha Frosting on the top and the sides of the cake. Garnish with chocolate curls if desired. Refrigerate until you are ready to enjoy!