The cocoa powder and powdered sugar may have lumps when you remove them from their packages. But, the truth is… you may end up with some anyways! You’ll remember that I suggested using powdered sugar instead of granulated to avoid lumps. Lumpy chocolate fudge icing? No problem!.
If you find it’s a bit much for your palate, I recommend adding a pinch of table salt to take that sweet edge off.ĭon’t worry - it won’t make the frosting salty. This chocolate fudge icing recipe is definitely sweet. Not only will you avoid a mess, but you’ll also get perfectly smooth results! You can gradually increase the speed to medium as you go. Start on a low speed when you cream the butter and sugar together with your stand mixer. If you can’t run out to the store to grab some, you can use cream and a dash of vanilla extract instead.
Just a few tastes and Munchkin and I were totally HOOKED!! We went through several variations before this gem of a chocolate fudge frosting recipe came to be. Making this chocolate fudge icing with her was definitely a memory that I will cherish forever. Serve the cake cold or allow it to come to room temperature before serving.My daughter (Munchkin for short!) has officially become my taste tester, and I can’t tell you guys how happy it makes me.Īs she gets older, I’ve been doing everything I can to make each day more memorable. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When cake layers have cooled, remove from pans and refrigerate until cold. Bake the cake for approximately 15 minutes or until tester comes out clean. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. With the mixture at a low speed add the cocoa. With the mixer off, scrape down the sides of the bowl after each addition. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. In another small bowl, mix the vanilla into the milk and set this aside as well. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Turn on the mixer to a low speed and mix in the eggs. In the bowl of an electric mixer, combine the brown sugar and oil. Alternately, oil the pans and then flour them. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. To make the cake: Preheat the oven to 350 degrees F.