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

Cook Time45

Resting time2

Total Time3 5

Course: Dessert, Snacks

Cuisine: American, Asian, Filipino

Keyword: Chocolate Cake Fudge Icing

Servings: 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