chocolate cake

Dark Chocolate Cake
with Fudge Frosting


Ice cream and chocolate cake—one of the dessert world's ideal combinations. To pair chocolate cake and frosting with ice cream, there should be a good proportion of cake to frosting, and the frosting must be dark and fudgelike. This two-inch-high square cake slathered with dark fudge frosting fits the bill.

Serves 9

Fudge Frosting

  • 1/4 pound (1 stick) unsalted butter, cut into 6 pieces
  • 1/2 cup granulated sugar
  • 1/2 cup half-and-half
  • 4 ounces semisweet chocolate, chopped
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant decaffeinated coffee dissolved in 1 tablespoon water
  • One 9-inch square Devilish Chocolate Cake, cooled or taken from the freezer, but not defrosted
  • Ice cream, for serving with the cake

Prepare the Fudge Frosting

1. Put the butter, granulated sugar, and half-and-half in a medium saucepan and heat over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Increase the heat to medium-high and simmer the mixture for 1 minute, stirring constantly. Small bubbles will form around the edge of the pan. Remove the saucepan from the heat. Add the semisweet and unsweetened chocolate and stir the mixture until it is smooth and all of the chocolate is melted. Return the saucepan to low heat for 1 minute, if necessary, to melt the chocolate completely.

2. Pour the chocolate mixture into the large bowl of an electric mixer. Add the powdered sugar, vanilla, and dissolved coffee and mix on low speed just to incorporate the powdered sugar. Press plastic wrap onto the surface of the mixture and refrigerate until it is cool to the touch, about 35 minutes. Stir occasionally to ensure the mixture cools throughout. Makes about 2-1/2 cups.

3. Beat the cooled chocolate mixture on medium-high for 1 minute, or until the frosting is creamy and lightens slightly in color. Use a thin metal spatula to spread the frosting over the top of the cake. Run the rounded tip of the spatula across the top of the frosting, in one direction, to form a ridged pattern on the frosting. Slide the cake onto a serving plate or piece of cardboard covered with aluminum foil.

Good Advice

Chop the chocolate into small pieces, 1/4 to 1/2 inch, so it melts evenly in the hot mixture.

When the powdered sugar is mixed with the warm chocolate mixture, it melts the powdered sugar slightly and produces a frosting with a smooth texture.

If you have a frozen 9-inch square cake in the freezer, you can spread the frosting over the frozen cake.

The fudge frosting will be the same dark, rich chocolate color as the cake.

Doubling The Recipe

Use two cakes and double the remaining ingredients.

To Freeze

Freeze the cake uncovered, until the frosting is firm. Wrap the cake tightly with plastic wrap. Gently press heavy aluminum foil around the cake. Label with date and contents. Freeze up to 1 month.

To Serve

Defrost the wrapped cake in the refrigerator overnight. Unwrap the cake and let it sit at room temperature for about 1 hour before serving. Serve with a scoop of ice cream. Coffee or vanilla are good choices. Leftover cake can be covered with plastic wrap and refrigerated up to 3 days.

Bake and Freeze Chocolate Desserts
by Elinor Klivans
Broadway Books, $27.50
306 pages; 1997
ISBN 0-7679-0013-8
Reprinted by permission.


Bake & Freeze Chocolate Desserts


This Archived Page created between 1994 and 2001. Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home