There are no frills about this cake. The goal was to create the absolutely best tasting piece of chocolate cake. I used Toba Garrett’s chocolate fudge cake recipe, which bakes up really dense and flavorful, much like a brownie. It has become a family favorite. The frosting is basic buttercream enhanced with lots and lots of cocoa powder.
Toba’s Chocolate Fudge Cake Recipe
2 1/2 cups all purpose flour (287 grams)
1 1/4 cups granulated sugar (285 grams)
3/4 cups dark brown sugar (170 grams)
1 cup dutch process cocoa (110 grams)
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
2 1/4 cups buttermilk
1 cup unsalted butter at room temperature
2 large eggs
1 1/2 teaspoon pure vanilla extract
6 oz. melted semisweet chocolate
Preheat oven to 350 degrees. Butter and line 2 9-inch baking dishes with parchment paper covering the bottoms. Measure and add all ingredients (except the melted chocolate chocolate) into a large mixing bowl. Blend 30 seconds at low speed. Blend in the melted chocolate slowly, scraping the bowl constantly. Beat for three minutes on high speed, scraping the bowl. Spoon into pans and level with a spatula. Bake layers for 45-50 minutes or until a toothpick inserted comes out clean
Personal Notes on the Recipe
- I always measure the gram weights instead of using cups. The results are much more consistent.
- The batter makes two very tall 9″ round cakes. I am often able to make an additional small layer of cake from this recipe.
- If you flip the cake too warm, this cake will condense and have the texture of a flowerless cake. This can be a good thing!
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