The Fudgiest Chocolate Cake
Last week was my dear husband Andy’s birthday. I celebrating him here on the blog by posting 35 of my favorite things about him :)
There is a certain cake that is iconic in the Gould family.
They call it “THE Cake” because it’s pretty much everyone’s favorite.
Thick, dense, fudgey, and weighing in at about 10lbs, this cake is a force to be reckoned with.
It’s Andy’s request every year for his birthday, and I’m happy to oblige.
With a whopping 6 eggs, a whole bottle of chocolate syrup, and only a cup and a half of flour you know this cake is FUDGEY with a capital F.
I know boxed cakes are easy, but this one truly is worth the extra effort…you can trust me on that!
Give it a whirl and let me know what you think!
- FOR THE CAKE
- 1½ sticks butter
- 1½ cups sugar
- 6 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups flour
- 1½ teaspoons baking powder
- 24oz Hershey’s Chocolate Syrup
- FOR THE FROSTING
- 12oz package semi-sweet chocolate chips
- 6 tablespoons butter
- ⅔ cup hot milk
- 5 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Pre-heat oven to 350
- Grease 3 9-inch round cake pans with shortening (I cut parchment paper to fit the bottom of each pan for added non-stick action)
- Melt butter over low heat
- Pour melted butter into a large mixing bowl
- Cream butter and sugar together by beating well with mixer
- Add eggs, one at a time, while beating
- Add vanilla then flour w/ baking powder
- Add chocolate syrup and continue to beat well
- Pour cake batter evenly into each of the 3 greased cake pans
- Bake for 20-30 minutes (start with 20 minutes and use a toothpick to see whether center is cooked through, adding 5 minutes of baking time if toothpick does not come out clean)
- After baking, set pans on cooling rack to cool completely.
- Wrap each layer in plastic wrap and freeze overnight before frosting.
- TO MAKE FROSTING
- Melt chocolate chips and butter in a heat-safe bowl over a pot of boiling water (or in a double boiler if you have one) THIS IS IMPORTANT SO YOU DON’T BURN THE CHOCOLATE
- In a large mixing bowl, stir hot milk into the powdered sugar and salt
- Add vanilla, then melted chocolate mixture and beat until smooth.
- Remove cake layers from freezer, unwrap, and frost while frozen.
- Allow the cake several hours to thaw before serving.
- The cake will be dense, fudgy and delicious!