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Before you jump to Chocolate Cake with Fudge Frosting recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons for this. There are numerous health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Even though we’re constantly being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all probability, most people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, though, to make some simple changes that can start to make a good impact on our daily eating habits.
One way to address this to start seeing some results is to understand that you do not need to alter everything right away or that you should completely eliminate certain foods from your diet. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds become accustomed to the change. As with many other habits, change occurs over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.
All in all, it is not hard to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to chocolate cake with fudge frosting recipe. You can cook chocolate cake with fudge frosting using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chocolate Cake with Fudge Frosting:
- Provide For the Cake
- Provide 2 C (400 g) sugar
- Use 1 3/4 C (220 g) all purpose flour
- Take 1 C (120 g) pure cocoa powder
- Provide 2 tsp baking soda
- Take 1 tsp baking powder
- Provide 1 tsp kosher salt
- Prepare 2 large eggs (at room temperature)
- Prepare 1 C buttermilk
- Take 1 C boiling water
- Prepare 3/4 C corn oil / light olive oil
- Provide 1 tbsp vanilla extract
- Provide For the Fudge Frosting
- Provide 2 C (452 g) unsalted butter - softened
- Provide 2 1/2 C (300 g) powdered sugar - sifted
- Provide 1 1/4 C (150 g) cocoa powder - sifted
- Provide 1/2 C full fat sour cream room temperature
- Prepare 1/2 C hot water
- You need 2 tsp vanilla extract
- Take Pinch fine sea salt
- Get 10 ounce dark chocolate (60-70%)
- Use (Melted & cooled to lukewarm)
Steps to make Chocolate Cake with Fudge Frosting:
- Preheat oven to 350 C. Grease & line two 8-inch round baking pans with parchment paper. Grease parchment.
- For the Cake - In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder & salt, whisking until thoroughly combined. Next, in a separate bowl Crack eggs, add buttermilk, oil & vanilla. Lightly mix with fork then pour this wet mixture into the dry ingredients. Whisk to mix then add in hot boiling water, keep whisking or Beating with an electric mixer on medium speed until all ingredients are incorporated. Divide evenly among prepared pans.
- Bake for 40-45mins (30-35mins for a 6-inch cake) or until a toothpick inserted in the center comes out with just few moist crumbs attached. Remove from oven to cool. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly.
- Peel off the parchment paper & allow cakes to cool completely. At this point, cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap & store inside a large zip top bag.
- For the frosting - in a bowl of a stand mixer fitted with paddle attachment, beat butter on medium speed until very pale & creamy, abt 5mins. Add sifted powdered sugar & cocoa powder & mix to combine. Add sour cream, hot water, vanilla & salt & mix on low speed until the liquid is incorporated, scraping down the sides of bowl as needed. It may look slightly curdled at this point, but dont worry. Increase speed to medium high & beat until smooth for another 2-3mins.
- Add lukewarm chocolate & mix until smooth & glossy. At this point, you hv abt 30mins at cool room temperature (longer in summer) to work with the frosting before it begins to harden. Note: this frosting does not do well when made a head of time.
- To assemble - level cake layers if necessary (trim any domed top off with serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread abt 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.
- Cover the entire cake with a thin layer of buttercream using offset spatula. This ‘crumb coat’ will seal in the cake crumbs & make the final layer of frosting easier. If your cakes were frozen, this should firm up pretty quickly, otherwise refrigerate for abt 10mins to set. Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.
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