Butter Cream Banded Fudge Cake *
Submitted by Lacy209
Rich chocolate fudge cake with a hidden cream cheese butter cream layer baked right in the middle. Topped with glossy chocolate frosting, this three-layer showstopper serves 16.
YIELD
16 servingsPREP
60 minCOOK
30 minREADY
90 minSlice into this cake and you’ll find a surprise waiting in the middle.
A silky cream cheese butter cream band runs right through the center of dense, fudgy chocolate cake. It’s tangy, it’s sweet, and it melts into the warm chocolate layers in a way that’s borderline unfair.
The cake itself is made with real unsweetened chocolate (none of that cocoa powder business), so it bakes up intensely rich with a tight, moist crumb.
Then the whole thing gets blanketed in a from-scratch chocolate frosting that’s glossy and smooth.
Chef Tips
- Soften your cream cheese fully so the butter cream layer is silky smooth with no lumps
- Melt chocolate in a double boiler and let it cool before adding to the batter so it doesn’t scramble the eggs
- Alternate flour and milk additions, starting and ending with flour, for the most even crumb
- Let the cake cool completely in the pan before frosting; a warm cake will melt the frosting right off
Ingredients
Directions
Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HI until smooth.
Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract.
Add another tablespoon of milk in needed to give smooth consistency.
Set aside.
Cake: Melt chocolate in top of double boiler and let cool.
Cream butter and gradually add 2 cups of sugar, beating all the while.
Add eggs, one at a time, beating after each addxition.
Combine flour, baking powder, soda, and salt.
Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture.
Mix each addition in well.
Stir in melted chocolate and vanilla.
Spread half of the chocolate batter into a greased and floured 13×9 inch pan.
Spoon reserved butter cream mixture over the chocolate batter.
Top with remaining chocolate batter.
Bake at 350℉ (180℃) until a wooden pick inserted in the center comes out clean.
Let cool completely in pan on a wire rack.
Frosting: Combine chocolate and butter in top of a double boiler.
Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted.
Remove from heat. Let cool.
Add confectioner’s sugar and half of the milk, beating at medium speed.
Add the vanilla and additional milk as needed to bring to spreading consistency.
Spread on cooled cake.
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