Frosted Chocolate Fudge Cake
Nutrition
Calories: 359 kcalCarbohydrates: 53 gProtein: 10 gFat: 27 gSaturated Fat: 16 gCholesterol: 50 mgSodium: 33 mgFiber: 5 gSugar: 37 gVitamin A: 6.9 IUCalcium: 33 mgIron: 10 mg
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup vegetable oil
- 1-1/4 cups sugar
- 1 cup semisweet chocolate chips for cake
- 1/3 cup milk
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 tbsp baking powder
- 1/8 teaspoon baking soda
- 2 whole eggs
- 1/2 cup heavy whipping cream
- 1 tbsp light corn syrup
- 1 1/4 cup semisweet chocolate chips for frosting
Instructions
- Preheat the oven to 325 F. Line two 6-cup loaf pans, each 8-1/2 x 4-1/2 x 2 inches.
- Combine the butter, oil, sugar, chocolate, milk and 2/3 cup water in a large saucepan and stir over low heat until the sugar dissolves and the chocolate melts. Remove from the heat.
- Sift together the flour, cocoa, baking powder and baking soda into a bowl. Beat into the chocolate mixture (using a wire whisk means the mixture is less likely to form lumps).
- Gradually beat the eggs, one at a time, into the chocolate mixture. Pour into the loaf pans and smooth the top with the back of a spoon. Place the pans on a baking sheet and bake for 50 minutes, or until a skewer comes out clean when inserted into the center of each cake. Cool in the pans for 5 minutes. Turn out onto a wire rack; peel off the paper and cool completely, crust-side-up.
- To make the fudge topping, bring the cream and corn syrup just to a boil in a small saucepan, then remove from the heat.
- Put the chocolate chips in a heatproof bowl and gradually add the cream a little at a time, stirring after each addition, until all the cream has been added and the mixture is smooth.
- Place the bowl into a larger bowl of ice or refrigerate until the mixture has cooled and thickened. Spoon onto the cakes and spread over the top with a flexible metal spatula. It may run a little over the sides.