Polite Nonchalant Chocolate Fudge Cake by Ash

Ingredients

• 2 cups All-purpose flour
• ¾ cup Unsweetened cocoa powder, Dutch-processed preferred
• 1 ½ cups Granulated sugar
• 1 ½ teaspoons Baking soda
• 1 teaspoon Salt
• ½ cup Unsalted butter, softened
• 2 large Eggs
• 1 cup Buttermilk
• 1 cup Hot water
• 2 teaspoons Vanilla extract
• 1 tablespoon White vinegar
• 12 ounces Semi-sweet or dark chocolate, chopped
• ½ cup (1 stick) Unsalted butter, for frosting
• 2 cups Powdered sugar
• ¼ teaspoon Salt, for frosting
• 1 teaspoon Vanilla extract, for frosting
• ½ cup Heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans or line with parchment paper. This ensures your cake layers release easily.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined and lump-free. This creates the foundational dry mixture for your cake.
3. In a separate medium bowl, combine the cocoa powder with the hot water, stirring until it forms a smooth, thick paste. This blooming process intensifies the chocolate flavor.
4. To the bloomed cocoa mixture, add the softened butter, eggs, buttermilk, vanilla extract, and vinegar. Whisk everything together thoroughly until the wet ingredients are fully incorporated.
5. Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or by hand with a whisk until just combined. Be careful not to overmix, as this can lead to a dry cake.
6. Divide the cake batter evenly between the prepared cake pans and spread gently to level the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should spring back lightly when touched.
7. Remove the cake layers from the oven and let them cool in the pans for 10-15 minutes. Then, invert them onto a wire rack to cool completely before frosting. This prevents the cakes from becoming soggy.
8. While the cakes are cooling, prepare the fudge icing. In a medium saucepan, combine the chopped chocolate, butter, powdered sugar, salt, vanilla extract, and heavy cream.
9. Heat the mixture over low heat, stirring constantly, until the chocolate is completely melted and the icing is smooth and glossy. Remove from heat once smooth.
10. Allow the fudge icing to cool to room temperature. For a quicker set, you can refrigerate it for 30-45 minutes, stirring occasionally, until it reaches a spreadable consistency.
11. Once the cake layers are completely cool and the icing has set to a spreadable consistency, place one cake layer on your serving plate or cake stand. Spread a generous layer of fudge icing over the top.
12. Carefully place the second cake layer on top of the first. Cover the top and sides of the entire cake with the remaining fudge icing, using an offset spatula to create smooth swirls or a rustic finish.
13. If the cake feels too soft to ice, place it in the refrigerator for 20-30 minutes to firm up slightly before continuing the frosting process. This will make it easier to handle.
14. Allow the cake to set at room temperature for several hours or in the refrigerator for at least 1 hour before slicing and serving. This allows the frosting to firm up for clean cuts.