This decadent chocolate fudge cake recipe goes back 60 years! Mom would make this delicious fudge cake for our birthday’s and everyone love it! It is heavenly…so moist and absolutely delicious! The frosting is the only one our family will use, its light and rich buttery texture. Perfectly yummy!
I like to make this chocolate cake recipe every Easter season, as my Mom did as well. It is one of the best chocolate cakes! It is decadent, rich is cocoa flavour and so moist and light yet similar to a fudge cake. You have to try it to really understand why I say this cake is best!
INGREDIENTS
- Cocoa powder
- Brown Sugar
- Milk- 2% or 3%
- Unsalted butter
- Sugar
- Salt
- Vanilla
- Large eggs
- All-purpose flour
- Baking powder
- Baking soda
There are a few slight changes I made to the original recipe. I replaced the crisco with butter and after experimenting with this recipe, I realized you don’t need the amount of sugar it originally called for.
THE BEST CHOCOLATE CAKE!
Something that resonates in my head over and over again when someone sits down and has a piece of this cake! What I hear most often is it isn’t overly sweet. It has a rich cocoa flavour that we all love without the sweetness that can sometimes dominant the cocoa flavour. The cocoa and sugar have a perfect balance and the frosting is a recipe we only use in my family. Slightly sweet with a buttery richness and a light texture.
HOW TO MAKE THIS DELICIOUS CAKE
Start by getting a small sauce pot, over medium heat, simmer milk until it’s hot, about 5 minutes, make sure it doesn’t burn. Mix together cocoa with brown sugar in a bowl, then add hot milk gradually and stir until smooth. Set aside to cool. Make sure this mixture has cooled before adding to the butter mixture.
Preheat oven to 350º F. Grease 2 round baking pans or add parchment paper to the bottom and grease sides of pans and dust with flour.
Using a stand mixer, beat butter and sugar until light and fluffy about 5 minutes. Add vanilla, then add eggs one at a time, beat well after each addition.
Sift together flour, baking powder and baking soda in a medium bowl.
On low speed, add flour mixture to cream mixture, alternating with the cocoa mixture. Start with flour and end with flour, mix until smooth.
Pour batter into the baking pans, making sure you distribute evenly. Bake for 25-35 minutes.
Frosting: In a small sauce pot, over medium-low heat, whisk together cold milk, flour and salt until there are no lumps. Stirring occasionally until the mixture thickens, about 5 minutes. Set aside to cool.
Cream together butter, vanilla and sugar. Add the cooled milk mixture and cocoa. Beat for 10 minutes until the frosting is smooth.
Decorate cake with dark chocolate shavings, coconut, Easter eggs etc.
You will find this cake is true to it’s title, chocolate fudge cake…it is more dense and fudge like then your standard chocolate cake. That is what we, as a family we love about it so much is it moist, yet has a fudge taste and texture.
We have decorated this cake many ways, but since it is Easter season, I decided to keep the easter theme. We have decorated with coconut, chocolate shavings, added more frosting with flower piping…well the options are endless.
STORE this delicious cake in a air tight cake container and place it in the refrigerator. When ready to serve, remove it from the fridge about 2 hours before serving. This cake will last in the fridge for up to 4 days and it freezes wonderfully for up to 2 months in a freezer safe container.
DID YOU MAKE THIS RECIPE…..I would love to hear your comments, feedback and suggestions!
Old-Fashion Chocolate Fudge Cake
Ingredients
Equipment
Method
- Using a small sauce pot, over medium heat, simmer milk until it's hot, about 5 minutes, make sure it doesn't burn. Mix together cocoa with brown sugar in a bowl, then add hot milk gradually and stir until smooth. Set aside to cool. Make sure this mixture has cooled before adding to the butter mixture.
- Preheat oven to 350º F. Grease 2 round baking pans or add parchment paper to the bottom and grease sides of pans and dust with flour.
- Using a stand mixer, beat butter and sugar until light and fluffy about 5 minutes. Add vanilla, then add eggs one at a time, beat well after each addition.
- Sift together flour, baking powder and baking soda in a medium bowl.
- On low speed, add flour mixture to cream mixture, alternating with the cocoa mixture. Start with flour and end with flour, mix until smooth.
- Pour batter into the baking pans, making sure you distribute evenly. Bake for 25-35 minutes.
- Frosting: In a small sauce pot, over medium-low heat, whisk together cold milk, flour and salt until there are no lumps. Stirring occasionally until the mixture thickens, about 5 minutes. Set aside to cool.
- Cream together butter, vanilla and sugar. Add the cooled milk mixture and cocoa. Beat for 10 minutes until the frosting is smooth.
- Decorate cake with dark chocolate shavings, coconut, Easter eggs etc.