Easy Big Mountain Fudge Cake Recipe: Delicious!
This decadent dessert features layers of moist, rich chocolate cake interwoven with a creamy, intensely flavored fudge frosting. Its substantial size and deeply satisfying taste make it a centerpiece for celebrations and gatherings.
Equipment
- 9-inch Round Cake Pans (2)
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand-held)
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Liquid measuring cup
- Wire Cooling Rack
- Parchment Paper (optional, for lining cake pans)
- Cake Tester or Wooden Skewer
- Offset Spatula or Icing Knife
- Serving Plate or Cake Stand
Ingredients
- For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- cup unsweetened cocoa powder
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Fudge Frosting
- 1 cup 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- cup unsweetened cocoa powder
- cup milk
- 1 teaspoon vanilla extract
- teaspoon salt
Instructions
- Step 1: Preheat and Prepare Pans: Preheat oven to 350F (175C). Grease and flour two 9-inch round cake pans. This step is crucial to ensure that the cakes release cleanly after baking.
- Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure that these ingredients are thoroughly combined to create a uniform base for the cake.
- Step 3: Mix Wet Ingredients: In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until well blended. The buttermilk adds a subtle tang that enhances the chocolate flavor.
- Step 4: Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing, as this can result in a tough cake.
- Step 5: Add Boiling Water: Carefully pour the boiling water into the batter and mix until smooth. The addition of boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor. The batter will be thin.
- Step 6: Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Rotate the pans halfway through baking to ensure even cooking.
- Step 7: Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans.
- Step 8: Prepare the Fudge Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until well combined.
- Step 9: Add Milk and Vanilla: Add the milk, vanilla extract, and salt to the frosting. Beat until smooth and creamy. Adjust the amount of milk to achieve the desired consistency.
- Step 10: Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of fudge frosting over the top.
- Step 11: Stack and Frost: Carefully place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining fudge frosting. A smooth, even layer of frosting enhances the presentation.
- Step 12: Decorate (Optional): Decorate the cake as desired with chocolate shavings, sprinkles, or fresh berries. A simple yet elegant decoration adds a finishing touch.
- For a richer flavor, substitute brewed coffee for the boiling water. Chopped nuts can be added to the frosting for added texture.
Notes
Variations
The foundational recipe for “big mountain fudgecake” offers considerable flexibility for adaptation based on ingredient preferences, regional influences, or dietary requirements.
- Ingredient Swaps:
- Chocolate Type: Experiment with different types of chocolate, such as milk chocolate for a sweeter profile or a combination of dark and semi-sweet chocolate for a nuanced flavor.
- Flour: Substitute a portion of the all-purpose flour with cake flour for a more tender crumb.
- Liquid: Replace the buttermilk with sour cream or plain yogurt for a similar tang and moistness.
- Sweetener: Consider using brown sugar in place of granulated sugar for a deeper, molasses-like flavor.
- Regional Twists:
- Mexican Chocolate: Incorporate cinnamon and a pinch of cayenne pepper into the cake batter for a spicy, warming twist.
- Mocha: Add instant espresso powder to both the cake and frosting for a coffee-infused flavor.
- Peanut Butter: Swirl peanut butter into the fudge frosting or add chopped peanut butter cups as a garnish.
- Dietary Adjustments:
- Gluten-Free: Use a high-quality gluten-free flour blend in place of all-purpose flour. Ensure the blend contains xanthan gum for binding.
- Dairy-Free: Substitute the buttermilk with a plant-based milk alternative (such as almond or soy milk) and the butter in the frosting with a dairy-free butter substitute.
- Vegan: In addition to dairy-free substitutions, replace the eggs with a vegan egg replacer or a combination of applesauce and baking soda.
Serving Suggestions
The “big mountain fudgecake” is best served at room temperature to allow the flavors to fully develop. Consider these serving suggestions to enhance the overall experience:
- Serve the cake at room temperature or slightly chilled, depending on personal preference.
- Pair it with vanilla bean ice cream or a dollop of whipped cream to complement the richness of the chocolate and fudge.
- Fresh berries, such as raspberries or strawberries, provide a bright contrast to the deep chocolate flavors.
- A dusting of cocoa powder or a drizzle of chocolate sauce adds visual appeal and an extra layer of chocolate intensity.
- Cut the cake into generous slices, allowing ample frosting on each serving.
Storage Tips
Proper storage is crucial for maintaining the freshness and quality of the “big mountain fudgecake.”
- Room Temperature: The cake can be stored at room temperature for up to 2 days. Cover loosely with plastic wrap or store in an airtight container to prevent it from drying out.
- Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing odors from the refrigerator. Allow the cake to come to room temperature before serving for optimal flavor and texture.
- Freezing: The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil, to prevent freezer burn. Thaw the cake in the refrigerator overnight before serving.
Frequently Asked Questions
- Question 1: Can the cake layers be made ahead of time?
Yes, the cake layers can be baked, cooled, and wrapped tightly in plastic wrap. They can be stored at room temperature for up to 2 days or frozen for up to 2 months. - Question 2: Can the frosting be made ahead of time?
The frosting can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature and re-whip before using. - Question 3: What is the best way to prevent the cake from sticking to the pan?
Greasing and flouring the cake pans thoroughly is essential. Alternatively, line the bottom of the pans with parchment paper rounds for guaranteed release. - Question 4: Can I use a different sized cake pan?
Using different sized cake pans will affect the baking time. Monitor the cake closely and adjust the baking time accordingly. Its essential to ensure that the center is fully baked.