Buttermilk and Chocolate Fudge Cake
Here’s how you can make it:
5-Layer Buttermilk Chocolate Fudge Cake Recipe
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
2 cups granulated sugar
1 cup brown sugar (packed)
2 cups buttermilk (room temperature)
1 cup unsalted butter (melted)
4 large eggs (room temperature)
2 teaspoons vanilla extract
1/2 cup boiling water (to make the batter thinner)
For the Chocolate Fudge Icing:
1 cup unsalted butter
1/2 cup whole milk (or buttermilk for extra tang)
1/2 cup unsweetened cocoa powder
4 cups powdered sugar (sifted)
2 teaspoons vanilla extract
Pinch of salt
Instructions:
For the Cake Layers:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line five 8-inch round cake pans with parchment paper. If you only have a couple of pans, you can bake in batches and wait until each layer cools slightly before assembling.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar until evenly combined.
3. Mix Wet Ingredients: In a separate large bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. The batter will be thick, but this is normal.
5. Add Boiling Water: Carefully stir in the boiling water. The batter will become thinner, but this makes the cake moist and fudgy. Mix until smooth.
6. Divide the Batter: Evenly divide the batter between the five prepared cake pans. Each pan should have about the same amount of batter to ensure evenly baked layers.
7. Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. Check after 20 minutes, as baking times can vary depending on your oven.
8. Cool: Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
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For the Chocolate Fudge Icing:
1. Melt the Butter: In a saucepan, melt the butter over medium heat. Add the cocoa powder and milk (or buttermilk) and whisk until the mixture is smooth and heated through.
2. Add Sugar and Vanilla: Remove from heat and stir in the sifted powdered sugar, vanilla extract, and a pinch of salt. Stir until the icing is smooth and glossy. If the icing seems too thick, you can add a bit more milk or buttermilk to loosen it.
3. Cool the Icing: Let the icing cool to room temperature so it thickens to a spreadable consistency. If it becomes too firm, you can warm it slightly over low heat.
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Assembling the Cake:
1. First Layer: Place the first layer of cake on a cake board or serving platter. Spread a generous amount of the fudge icing over the top, smoothing it to the edges.
2. Second to Fifth Layer: Add the second layer of cake, spreading more icing on top, and repeat this process until all five layers are stacked. After placing the fifth layer, spread the remaining icing over the top and sides of the entire cake.
3. Smooth the Icing: Use a spatula to smooth the sides and top of the cake. You can leave the sides with a rustic finish or smooth them for a more polished look.
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Optional Garnishes:
Chocolate shavings: Use a vegetable peeler to create chocolate curls and sprinkle them over the top.
Nuts: Chopped walnuts, pecans, or almonds can add texture and flavor.
Fresh Berries: Fresh raspberries or strawberries can provide a refreshing contrast to the rich chocolate.
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Serve and Enjoy:
Allow the cake to set for about 30 minutes before serving to allow the icing to firm up slightly. When you cut into the cake, you’ll have five moist, rich layers with decadent chocolate fudge icing between them.
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Tips:
Room Temperature Ingredients: Be sure your eggs and buttermilk are at room temperature to help create a smooth batter.
Make-Ahead: The cake can be baked and cooled a day ahead. Just store the layers wrapped in plastic wrap at room temperature.
Layering: If you find it hard to stack the layers, you can chill the layers briefly in the fridge for 10-15 minutes to make them more stable.
This 5-layer Buttermilk Chocolate Fudge Cake is the ultimate indulgence for chocolate lovers. Rich, moist, and with a fudgy icing that’s perfectly balanced, this cake is perfect for birthdays, celebrations, or any time you want to impress!