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Nutella Fudge Cake

Ooookaaay.  I promised you this cake was coming "soon" and that makes me a liar because it's definitely been weeks...sorry.  It has been ridiculously, unseasonably beautiful here.  We have flowers popping up in our gardens and just placed an order for our first two apple trees, which hubby hopes to get in the ground soon.  The summery temps this week sent me scrambling to find warm-weather garments for my growing kiddos, so I did the thrift store rounds and then supplemented with a few sales.  When I have sat down for some recreational internet, I've been drifting to Pinterest rather than writing.  But enough with the excuses...without further ado, let me introduce you to my chocolately little friend.

The first thing you need to know about this recipe is that it is easy.  If you are usually a cake-from-a-box sort of person, you've got this.  You can do it.  And it'll be perfect.  There's nothing fancy about the methods involved questioning whether you've whipped something stiff enough or anything like that.  It's easy and fast.  I made it twice in one week (two different birthday parties).  :)

The second thing you need to know is that this cake is delicious.  Really delicious.  The best chocolate cake I've ever put in my mouth.  It has the much-coveted fluffy texture of a mix cake, and a deep, dark chocolate taste. It's. So. Moist. The first time I frosted it with a whipped Nutella frosting, the second time I paired it with a simple cream cheese frosting and it was just as good.   From now on, this is my go-to cake.  I hope it becomes yours, too.

Ultimate Chocolate Cake (from My Baking Addiction)

2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
2 T. black cocoa, optional
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 eggs
1 c. buttermilk (I used whole milk + 1 T. vinegar)
1 c. black coffee (I keep some instant around just for baking since we don't drink coffee)
1/2 c. vegetable oil
2 tsp. vanilla extract

  1. Heat oven to 350 degrees F.  Grease and flour two round 9" pans and line bottoms with parchment paper* cut to fit.  (A 9"x13" pan would also work, or HALVE the recipe and use 2 6"x3" pans for an adorable little cake.) 
  2. Whisk together the sugar, flour, cocoa powder(s), baking soda, baking powder, and salt until thoroughly combined.
  3. Add eggs, milk/buttermilk, coffee, oil, and vanilla.  Beat on medium speed for 2 minutes.  The batter will be quite thin.
  4. Pour batter into prepared pans.  Bake for 30-35 minutes or until tops spring back when touched and a tester comes out clean.  Let the cakes cool in their pans for 10 minutes, then invert onto wire racks to finish cooling (or, if your wire racks went mysteriously missing when you moved to your new house, invert onto plates).
  5. When completely cool, frost and stack as desired.
*Parchment paper is your friend and is a consumable worth investing in.  It will save you many a heartache when it comes time to get cakes out of pans.   

Whipped Nutella Fudge Frosting
 (frosts & fills 2 9 in. cakes with some left over for piping)

2 sticks unsalted butter, softened
1/2 block (4 oz.) cream cheese
4 c. confectioners' sugar
3/4 tsp. vanilla
1/3 c. Nutella
2 tsp. Frangelico (optional)
2-3 T. heavy cream
1 T. cocoa powder (use the black if you have it from the cake)
4 oz. milk chocolate, melted and cooled slightly

Beat together the butter and cream cheese until smooth and fluffy.  Beat in the vanilla and the Frangelico, if using.  Beat in the Nutella and milk chocolate, then the cocoa powder.  Add the sugar 1 cup at a time, beating well after each addition.  Add cream until desired frosting consistency is reached, then use to frost and fill cake.

Linking this treat up with Made By You Monday.


This looks sinful and delicious! I'd love for you to share this at Mix it up Monday:

I hope to see you soon :)
this looks so good, and I too know the affects of warm weather, makes it hard to get anything done!
Anonymous said…
I tried making this cake for my husband and it turn completely WRONG!! I put it in the cake pans and it started to over flow while baking. You really need to update your recipes because your measurements may be off. Thanks.
Sorry you had trouble with it anonymous! I double checked the measurements today and they are all correct. I know several other people have made this with no issues, and I make it regularly myself, so it could be you measured something wrong. Hope you have more success with your next cake; I forgot to add sugar to a cheesecake this weekend and know how frustrating a goof up can be!

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