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Fabulous Fudge Cake
This rich and decadent Fabulous Fudge Cake is a classic example of mid-century American chocolate cake baking. The recipe combines unsweetened chocolate, brown sugar, and buttermilk to create a moist and flavorful crumb, while the unique Chocolate-Cream Frosting, lightened with whipped cream, adds a silky finish. A note on the original recipe suggests using cake flour, emphasizing its tender texture. Perfect for celebrations, Sunday dinners, or anytime you need an indulgent chocolate fix.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling and Frosting 45 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 455 kcal

Ingredients
  

Cake

  • 3 sq unsweetened chocolate
  • 2¾ cups cake flour (sifted )
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ cup butter ( or margarine)
  • 2 cups brown sugar (firmly packed )
  • 3 eggs
  • 2 tsp vanilla
  • ½ cup buttermilk
  • 1 cup boiling water

Chocolate-Cream Frosting

  • 2 sq unsweetened chocolate
  • 2 tbsp butter
  • 1 cup confectioners' sugar (sifted )
  • ¼ tsp salt
  • 1 egg
  • 1 cup whipping cream
  • 1 tsp vanilla

Instructions
 

Step 1: Prepare Pans

  • Grease the bottoms of three 9-inch round cake pans. Line with waxed paper.

Step 2: Melt Chocolate

  • Melt 3 oz unsweetened chocolate in a small saucepan over low heat. Set aside.

Step 3: Sift Dry Ingredients

  • Sift flour, baking soda, and salt onto waxed paper. Set aside.

Step 4: Cream Butter and Sugar

  • Cream butter in a large bowl with spoon or electric mixer. Gradually add brown sugar and beat until fluffy.

Step 5: Add Eggs and Chocolate

  • Beat in eggs, one at a time. Beat until thick. Blend in vanilla and melted chocolate with spoon, or electric mixer at low speed.

Step 6: Alternate Adding Flour and Buttermilk

  • Add sifted flour mixture in thirds, alternating with buttermilk. Begin and end with flour mixture, beating after each addition.

Step 7: Add Boiling Water

  • Stir in boiling water until well blended.

Step 8: Bake

  • Pour batter into prepared pans. Bake at 375°F for 25–30 minutes or until a toothpick comes out clean.

Step 9: Cool and Frost

  • Cool cakes in pans on wire racks for 5 minutes. Loosen around edges with knife, turn out onto racks and cool completely. Put layers together and frost with Chocolate-Cream Frosting.

Chocolate-Cream Frosting

    Step 1: Melt Chocolate and Butter

    • Melt 2 oz unsweetened chocolate and butter in a double boiler over hot (not boiling) water. Beat in sugar, salt and egg until smooth.

    Step 2: Add Remaining Ingredients

    • Place top of double boiler over ice in large bowl.
    • Start beating the chocolate mixture with electric mixer, gradually adding cream.
    • Continue beating 3 to 4 minutes or until the mixture is fluffy thick.
    • Stir in the vanilla extract.

    Step 3: Add Whipped Cream

    • Keep frosting over ice while working. Chill cake until serving.

    Tips

    • Use cake flour as written on the card for the lightest crumb.
    • For a deeper chocolate flavor, add 1 teaspoon instant espresso powder.
    • Replace buttermilk with soured milk (1 tbsp lemon juice + milk to make 1 cup).
    • Add ½ cup chopped walnuts or pecans for texture.
    • For extra-moist layers, brush each cake layer with warm sugar syrup before frosting.
    • Frosting can be doubled if you prefer thick filling and outer coverage.
    • Add 1–2 tablespoons cocoa to the frosting for a darker color.
    • Chill the cake before slicing for the cleanest cuts.
    • Make as cupcakes: bake 15 to 18 minutes.

    Nutrition

    Calories: 455kcalCarbohydrates: 63gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 55mgSodium: 260mgPotassium: 230mgFiber: 2gSugar: 44gVitamin A: 480IUCalcium: 60mgIron: 2.4mg
    Keyword chocolate cake, classic recipes, comfort food, heirloom recipe, homemade cake, retro desserts, vintage baking
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