Chocolate Cake with Fudge Icing

Name: Chocolate Cake with Fudge Icing
Total time: PT0D0H0M
Yield: makes one 10-inch cake
Ingredients: 16 tbsp. unsalted butter, softened, plus more for greasing; 1 1 ⁄ 2 cups cake flour; 3 ⁄ 4 cup cocoa powder; 2 tsp. baking powder; 1 ⁄ 2 cup milk; 1 ⁄ 2 tsp. vanilla extract; 1 1 ⁄ 4 cups sugar; 4 eggs; 2 oz. unsweetened chocolate, finely chopped; 2 cups sugar; 1 ⁄ 2 cup milk; 1 ⁄ 4 cup light corn syrup; 8 tbsp. unsalted butter; 1 ⁄ 4 tsp. kosher salt; 1 tsp. vanilla extract

Serves
makes one 10-inch cake

LAURA SANT

Editorial assistant Zainab Shah adapted this moist chocolate cake, which first appeared with her web-exclusive story Love Cake, from her mother Fazilat's trusted recipe. The dense, fudgy icing is easiest to work with while still warm.

Ingredients

For the Cake

16 tbsp. unsalted butter, softened, plus more for greasing
1 ¹⁄₂ cups cake flour
³⁄₄ cup cocoa powder
2 tsp. baking powder
¹⁄₂ cup milk
¹⁄₂ tsp. vanilla extract
1 ¹⁄₄ cups sugar
4 eggs

For the Icing

2 oz. unsweetened chocolate, finely chopped
2 cups sugar
¹⁄₂ cup milk
¹⁄₄ cup light corn syrup
8 tbsp. unsalted butter
¹⁄₄ tsp. kosher salt
1 tsp. vanilla extract

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Instructions

Step 1

For the cake: Preheat oven to 350°. Grease a 10” cake pan and set aside. Sift flour, cocoa powder, and baking powder in a medium bowl; set aside. Combine milk and vanilla in a small bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition until smooth. Add flour and milk mixtures alternately, beginning and ending with flour mixture, and beat until smooth. Pour batter into cake pan and bake until a toothpick inserted in the middle comes out clean, 25–30 minutes. Let cool for 10 minutes then invert cake onto a wire rack to cool completely before transporting to a serving platter.

Step 2

For the icing: Heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat; attach a candy thermometer to side of pan and cook until mixture thickens and reaches 220°. Pour icing into a mixing bowl; beat on medium speed with a hand mixer until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting. Working quickly, spread icing on top of cake. Let cool to set icing before cutting and serving.

For the cake: Preheat oven to 350°. Grease a 10” cake pan and set aside. Sift flour, cocoa powder, and baking powder in a medium bowl; set aside. Combine milk and vanilla in a small bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition until smooth. Add flour and milk mixtures alternately, beginning and ending with flour mixture, and beat until smooth. Pour batter into cake pan and bake until a toothpick inserted in the middle comes out clean, 25–30 minutes. Let cool for 10 minutes then invert cake onto a wire rack to cool completely before transporting to a serving platter.
For the icing: Heat chocolate, sugar, milk, corn syrup, butter, and salt in a saucepan over medium-high heat; attach a candy thermometer to side of pan and cook until mixture thickens and reaches 220°. Pour icing into a mixing bowl; beat on medium speed with a hand mixer until slightly cooled. Add vanilla, increase speed to high, and beat until consistency of frosting. Working quickly, spread icing on top of cake. Let cool to set icing before cutting and serving.