Fudge Butter Cake
Serving Size / Yield
- 2 1/4 C. cake flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/4 C. sugar
- 1/2 C. unsalted butter, room temperature
- 2 lg. eggs
- 2 tsp. vanilla
- 2/3 C. milk
- 5 oz. unsweetened chocolate pieces
- 8 Tbs. butter
- 3 C. confectionery sugar
- 6 Tbs. milk
Preheat oven to 350 degrees.
Sift flour, baking powder, and salt into a bowl and set aside.
In a stand mixer, beat the sugar and 1/2 C. of butter until it's creamed. Crack eggs into a dish and add the vanilla. DO NOT BEAT. Add the eggs to the butter mixture, one at a time, and mix for two minutes between each egg. Scrape down sides if necessary.
Slowly add the dry mixture to the running mixer, making sure each addition is well incorporated.
Grease and flour 2 8-inch cake pans. Pour the batter evenly into each.
Bake for 25 minutes, or until golden brown and cooked through.
Cool the cakes for 5 minutes before inverting onto a wire rack and allowing to cool for 40 minutes.
While the cakes are cooling, prepare the frosting.
In a microwave-safe bowl, melt the chocolate using 10 second bursts. Once it has just melted (when you think it needs just one more 10 second burst, it probably doesn't; just stop and mix it and it should be melted), allow to cool for 10 minutes.
Add the chocolate and butter to a stand mixer and beat until it combines. After 2 minutes, add the powdered sugar and the milk. Once smooth, use it to frost the cake layers (don't forget to frost the middle). Serve immediately.