Yellow Cake with Fudge Frosting

Yellow Cake with Fudge Frosting
You can never have too many dessert recipes, so give Yellow Cake with Fudge Frosting Head to the store and pick up baking powder, cake flour, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

1
Make cake: Preheat oven to 350F. Generously grease and flour 2 8-inch round cake pans that are at least 2 inches deep. Line bottom of pans with parchment; grease parchment. Lightly beat eggs, vanilla and 1/4 cup half-and-half.
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VanillaVanilla
All Purpose FlourAll Purpose Flour
EggEgg
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OvenOven
2
In a large bowl, using an electric mixer on medium-low speed, mix flour, sugar, baking powder and salt.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Hand MixerHand Mixer
BowlBowl
3
Add butter and remaining 3/4 cup half-and-half. Beat on high speed for 1 1/2 minutes. Scrape down sides of bowl.
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ButterButter
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BowlBowl
4
Add egg mixture in 2 batches, mixing for about 10 seconds at low speed after each addition. (Don't worry if the batter looks a bit curdled.) Divide batter evenly between pans and bake, rotating pans halfway through, until a toothpick inserted in center of a cake comes out clean, 35 to 40 minutes.
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EggEgg
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ToothpicksToothpicks
OvenOven
5
Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pan; turn cakes out onto rack to cool completely.
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Wire RackWire Rack
KnifeKnife
Frying PanFrying Pan
6
Make frosting: Put chocolate, butter and espresso powder in a metal bowl set over a saucepan filled with 1 inch of simmering water (do not let water boil or allow bottom of bowl to touch water). Cook over medium-low heat, stirring often, until butter and chocolate have melted, espresso powder has dissolved and mixture is smooth.
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Instant EspressoInstant Espresso
ChocolateChocolate
FrostingFrosting
ButterButter
WaterWater
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Sauce PanSauce Pan
BowlBowl
7
Remove pot from heat. In a large bowl, whisk confectioners' sugar, half-and-half and vanilla together until smooth. Beat chocolate mixture into sugar mixture until glossy.
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Powdered SugarPowdered Sugar
ChocolateChocolate
VanillaVanilla
SugarSugar
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WhiskWhisk
BowlBowl
PotPot
8
Assemble cake: Level each cake layer with a serrated knife, if desired (see "Frost Like a Pro," below).
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Serrated KnifeSerrated Knife
9
Place 1 cake layer, bottom side up, on a serving plate.
10
Spread top evenly with about 3/4 cup frosting. Top with second cake layer, bottom side up.
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FrostingFrosting
SpreadSpread
11
Spread remaining frosting evenly over top and sides of cake.
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FrostingFrosting
SpreadSpread
12
Frost Like a Pro
13
Follow these simple steps and people might think you bought your dessert at a bakery.
14
Step Level it.
15
If your cake has a domed top, use a serrated knife to cut off the dome, making top as level as possible. Flip the bottom layer over so it rests on the cut side before frosting.
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FrostingFrosting
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Serrated KnifeSerrated Knife
16
Step Frost the middle.
17
Spread the frosting evenly on the first layer using an offset spatula. Don't worry about making it look perfect, as long as it's even. Be careful not to pull crumbs into the frosting.
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FrostingFrosting
SpreadSpread
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Offset SpatulaOffset Spatula
18
Place the second layer on top and gently press down.
19
Step Finish it.
20
Spread the frosting over the top and sides. To make pretty whorls, run the back of a tablespoon over the frosting in a swirling motion.
Ingredients you will need
FrostingFrosting
SpreadSpread
DifficultyHard
Ready In15 m.
Servings15
Health Score1
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