Chocolate Cake with Chocolate Fudge Icing

Some things endure the test of time. Like friendships, a good Chocolate Cake with Fudge Icing recipe, will be there for you when you need something truly dependable. But first, let me tell you a story about good friends. She asked me if we were in the right classroom for English 101. We were both college freshmen then. It was the first week of classes. I asked her if we were classmates. We have been best friends since.

It is your friends in college who know you to the core. For most of us, it is the time we grow up away from the scrutiny of our parents. As fun as it sounds, it is a daunting, life altering phase. My college years were the best, though. I made lots of friends. A lot of them became my friends for life.

Her full name was Victoria, but we called her Veng. She was the one who asked “Is this the right classroom?”  We had similar class schedules, so we hanged a lot. Together with Lily, Tepton, Irene, we forged an alliance that went beyond papers due or finals. We shared secrets, sentiments, sorrows. We divulged hopes and dreams. After graduation, our paths diverged, yet we always came together. We were at one another’s weddings, births and christenings of our children, milestones and later even tragedies.

When I moved to the States, they were the friends I missed the most. Over time, I had the chance to travel back to the Philippines for “balikbayan” ( return to the country) visits. It was like I never left. Our reunions were filled with laughter, food and chatter. And always, there was the promise of seeing each other again soon.

As enduring as my friends is this luscious chocolate cake which has been an old recipe in my notebook. It came from the back of the Hershey’s cocoa box but it sure is a dependable, no-fail procedure. Even the easy to do fudge icing, is gooey, deathly addictive and oh so finger-licking, knock-your-socks-off amazing! Like a good, old best friend, this is the cake to bake when you need a tried and true recipe you can count on.

Print Recipe

Chocolate Cake with Chocolate Fudge Icing

Happy Birthday to my son, Constante, to my best friend from college, Veng, my 2 brothers-in-law, Nandy and Lito, our cousin, Erwin, my diva friend, Joanne and to an assortment of  loved ones  celebrating birthdays. February is filled with many birthdays in our circle. I bake a lot of birthday cakes at this time. One of the all-time favorites is this Chocolate Cake with a Chocolate Fudge Icing. To make it even more special, I made ‘strawberries in syrup’ and poured some on each slice served. It was fun to watch the bright red, glistening strawberries trickle down the moist chocolate slices. This recipe was redone from an old blog post and adapted from a recipe of Hershey’s Cocoa “Perfectly Chocolate” cake. The round one-layer cake serves 6 to 8.

Prep Time20 minutes mins

Cook Time45 minutes mins

Resting time2 hours hrs

Total Time3 hours hrs 5 minutes mins

Course: Dessert, Snacks

Cuisine: American, Asian, Filipino

Keyword: Chocolate Cake Fudge Icing

Servings: 6 people

Calories: 1079kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

• Round cake tube pan: 9 inches in diameter
• Cake stand mixer

Ingredients

• 2 cups strawberries washed, hulled fresh, ripe
• 1 cup granulated sugar for strawberries granulated white sugar
• 1 cup water for syrup
• 1 3/4 cups all-purpose flour sifted
• 3/4 cup cocoa powder for cake
• 11/2 teaspoons baking powder
• 11/2 teas[ppms baking soda
• 2 cups granulated sugar for cake
• 1 teaspoon salt
• 2 whole large eggs
• 1/2 cup vegetable oil
• 1 cup sour cream
• 2 teaspoons rum
• 1 cup boiling water for cake
• 1/2 cup melted, unsalted butter or margarine for frosting
• 2/3 cup cocoa powder for frosting
• 1/3 cup sour cream
• 1 teaspoon pure vanilla extract
• 3 cups confectioner's sugar for frosting

Instructions

• How to make the strawberries in syrup: Hull berries by removing the green stem or calyx from its top. Wash them well. Then combine the strawberries, water and sugar in a medium stock pot. Over medium high heat, let the mixture boil. This will take about 5 to 6 minutes to come to a boiling point. When it boils, stir the mix and turn off the heat. Set aside. Or when it has cooled down, refrigerate in a covered container till cake is ready to be served.
• How to bake the chocolate cake: Preheat the oven to 350 F degrees. Grease a 9-inch round tube cake pan.
• In a large bowl, combine the dry ingredients: all purpose flour, baking powder and soda, salt. Sift by using a wire whisk. Mix the dry ingredients around the bowl for a few times.
• Using an electric mixer, combine the dry ingredients together with the eggs, granulated sugar, sour cream, oil and rum. Beat on medium speed for 2 minutes. The cake batter will be thin.
• Add the boiling water and blend ingredients well.
• Pour the batter into the pre-greased pan. Bake at 45 minutes in a preheated 350 F degrees oven. Test if done by sticking a clean knife in the center. If the knife comes out clean, cake is done.
• Cool the cake on the counter for 30 minutes to an hour. Then, loosen the sides with a knife. Invert the cake on a rack to cool thoroughly before adding the frosting on top. Wait 4 to 5 hours before icing the cake. Meanwhile, prepare the chocolate frosting.
• How to make the chocolate icing:
• 1. Melt the butter. 2. Mix in the cocoa powder. 3. Using an electric mixer, slowly add the powdered sugar and sour cream alternately. Begin and end with the sugar. 4. In between mixing the sugar, add the vanilla extract. 5. Chill the frosting in the refrigerator for 1 to 2 hours before decorating the cake. This will make about 2 and 1/2 cups of chocolate frosting.
• How to frost the chocolate cake: Place the round cake (now thoroughly cooled) on a cake stand. Using a cake spatula, spread the frosting on top and the sides of the cake evenly. For a decorative effect, use the back of a tablespoon and indent little scoops all over.
• Serve chocolate cake slices with a few spoonfuls of strawberries in syrup on top.

Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 1079kcal | Carbohydrates: 206g | Protein: 9g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 27mg | Sodium: 692mg | Potassium: 864mg | Fiber: 9g | Sugar: 163g | Vitamin A: 318IU | Vitamin C: 29mg | Calcium: 254mg | Iron: 5mg

Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.

Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.

If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected].