Anna Olson's Chocolate Fudge Cake Recipe
Description
This chocolate fudge cake is a delicious and decadent treat that is perfect for any occasion. It is one of the most popular recipes from renowned pastry chef Anna Olson, and you can be sure that it will be a hit with your family and friends. The cake itself is made with a rich, moist chocolate cake base, and then it is filled and topped with a creamy chocolate fudge icing. It is a showstopper of a cake that is sure to impress!
This chocolate fudge cake is a great dessert for any holiday or special occasion. It is easy to make and requires no special ingredients or techniques. All you need is some simple pantry items and a little bit of time. It is a great way to end a meal or to serve as a dessert at a party. The chocolate fudge icing is creamy and delicious, and it pairs perfectly with the moist chocolate cake. Everyone will be asking for seconds!
Ingredients
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
½ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup hot water
For the fudge icing:
4 cups icing sugar
½ cup cocoa powder
1 cup butter
1 teaspoon vanilla extract
¼ cup hot water
Instructions
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined. Slowly add the hot water and mix until combined. The batter will be thin.
4. Divide the batter between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes in the pans, then turn out onto a cooling rack to cool completely.
5. To make the fudge icing, cream the butter in a medium bowl until light and fluffy. Sift in the icing sugar and cocoa powder and mix until combined. Add the vanilla extract and hot water and mix until combined. The icing should be spreadable but not too runny.
6. Once the cakes are cooled, place one cake layer onto a cake stand or plate. Spread the fudge icing over the top of the cake, then place the second layer on top. Spread a thin layer of the fudge icing over the top and sides of the cake.
7. Serve the cake at room temperature. Enjoy!
Notes
This cake can be stored in an airtight container for up to 3 days at room temperature or for up to 1 week in the refrigerator. If you would like to freeze the cake, make sure to wrap it tightly in plastic wrap and then in foil. It will keep for up to 2 months in the freezer.
Nutrition
This cake has approximately 476 calories per serving. It is high in fat and sugar, so it is best enjoyed in moderation. It is also high in carbohydrates, so it is best enjoyed in combination with a balanced diet.
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