Chocolate Fudge Frosted Cake

I love watching cooking shows and my favorites are Paula Deen, Ina Garten, Trisha Yearwood and old Tyler Florence's old reruns. So one day I watched Ina make a beautiful yellow cake and top it with a luscious chocolate frosting, I knew I had to make it. But a big cake is just too much for one or two people.  So I made a six inch cake and a half a dozen cupcakes out of the rest of the batter! I sliced a piece of cake, set aside a cupcake and froze the rest!  This recipe is for a 9 inch double layer cake.  You will have batter and frosting left over for your cupcakes.

Chocolate Fudge Frosted Cake

For the Yellow Cake

• ▢ 3/4 cup unsalted butter , at room temperature
• ▢ ¼ cup oil
• ▢ 2 cups sugar
• ▢ 3 large eggs , at room temperature
• ▢ 2 large egg yolks , at room temperature
• ▢ 1 Tablespoon vanilla extract
• ▢ 2 1/2 teaspoons baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 2 2/3 cups all-purpose flour
• ▢ 1 cup buttermilk , at room temperature

Line two 6-inch round cake pans with parchment paper and spray pans with nonstick cooking spray.

In a large bowl mix sugar and butter for a 3 minutes. Add oil and mix well again. Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix. 

Stir together baking powder, baking soda, salt, and flour in a medium bowl. Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture, stirring until just combined. Divide the batter evenly in the pans. 

Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs. Don't over-bake or the cake will be dry. Invert cakes onto a wire cooling rack to cool completely.

Chocolate Butter Cream Frosting

6 ounces good quality semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder (optional but good!)

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. Add butter to a large bowl and with an electric mixer on medium-high, beat the butter until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 more minutes. 

Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Again this makes a single 8 or 9 inch cake.  If you choose to make the smaller 6 inch cake as I did, you will have batter and frosting left over to make your cupcakes. 

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