Buttermilk Chocolate Cake with Fudge Icing

Ingredients and Weight:

• 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 3/4 cup (60g) unsweetened cocoa powder
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2g) salt
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 teaspoon (5ml) vanilla extract

For the Fudge Icing:

• 1 cup (2 sticks/113g) unsalted butter, softened
• 3 cups (360g) confectioners' sugar
• 1/4 cup (60ml) unsweetened cocoa powder
• 1/4 cup (60ml) heavy cream
• 1 teaspoon (5ml) vanilla extract

Preparation Time:

• 20 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the Fudge Icing:

1. In a large bowl, beat the softened butter until smooth.
2. Gradually add the confectioners' sugar and continue beating until light and fluffy.
3. Add the cocoa powder, heavy cream, and vanilla extract and beat until well combined.

To Assemble:

1. Place one of the cooled cake layers on a serving plate or cake stand.
2. Spread half of the fudge icing over the first layer.
3. Top with the second cake layer.
4. Spread the remaining fudge icing over the top and sides of the cake.
5. Decorate with your desired toppings, such as chocolate shavings, chopped nuts, or fresh berries.

Nutritional Information (per serving):

• Calories: 450
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 220mg
• Carbohydrates: 60g
• Dietary Fiber: 3g
• Sugar: 40g
• Protein: 5g

Dish Characteristics:

• Layers of moist and fluffy chocolate cake
• Rich and decadent fudge icing
• Sweet and chocolatey with a touch of bitterness from the cocoa powder
• Perfectly balanced for both taste and texture

User Comments:

• "This is the best chocolate cake I've ever had. It's so moist and the fudge icing is perfect."
• "I love how easy this recipe is to follow. I'm not a skilled baker, but this turned out great."
• "The chocolate flavor is amazing. It's definitely a chocolate lover's dream."
• "It was a huge hit at my last party. Everyone raved about it."
• "I highly recommend this recipe. It's worth every calorie."

Special Precautions and Tips:

• Do not overmix the cake batter, as it will result in a dense and dry cake.
• Make sure the cakes are completely cooled before assembling, otherwise the icing will melt.
• For a thicker fudge icing, add more confectioners' sugar. For a thinner icing, add more heavy cream.
• If you don't have buttermilk on hand, you can make your own by adding 1 teaspoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.
• Store the cake at room temperature for up to 3 days or in the refrigerator for up to 5 days.