Chocolate Fudge Cake Recipe, Become The Star Chef
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History of Chocolate Cakes

Although chocolate seems like a modern invention, its roots can be traced back to Mesoamerica, a region in Central America. Fermented chocolate - essentially an ancient hot chocolate - has been dated to 450 BC as the first traces of chocolate. The reverence people hold for chocolate is a longstanding trait of the foodstuff, as is its rich history. In fact, cacao trees are scientifically known as Theobroma cacao, which means 'Food of the Gods'. According to the Aztecs, cacao seeds were gifts from Quetzalcoatl, a god of wisdom. Cacao seeds were so valuable at this time; they were even used as money! There's something pretty appealing about a world where chocolate makes people wise, and the world goes round. The first chocolate cakes were made in the US in 1886 by American cooks adding chocolate to the cake batter. Devil's food chocolate cake mixes were first introduced in the mid-1930s by the Duff Company of Pittsburgh, a molasses manufacturer. However, during World War II, introductions were put on hold.


1. Cake

2. Four cups flour

3. One cup of cocoa powder

4. Two teaspoons of baking powder

5. One and a half teaspoons of baking soda

6. Half a teaspoon of salt

7. Four large eggs

8. One cup buttermilk

9. Four tablespoons mayonnaise

10. One and one-third cups of unsalted butter

11. Two and one-fourth cups brown sugar

12. One and one-fourth cups stout

Fudge Frosting

1. Twelve ounces of dark chocolate

2. Two and one-fourth cups unsalted butter, at room temperature

3. Four and a half cups powdered sugar (sifted)

4. One tablespoon of vanilla bean paste



1. The oven should be preheated to 350 degrees. Line three 9-inch cake pans with butter and lines them with parchment paper.

2. Mix together the flour, cocoa powder, baking soda, baking powder, and baking powder.

3. Whisk together the eggs, buttermilk, and mayonnaise in a separate bowl.

4. The brown sugar should be added after the butter has melted in the saucepan. Stir until it’s mostly dissolved, then take off the heat and add in the stout.

5. The sugar mixture should be poured into the dry ingredients and mixed. After that, the egg mixture should be added.

6. Divide the batter evenly among the three prepared baking pans after mixing until just combined.

7. A skewer should come out clean after 20 to 25 minutes of baking.

8. After 15 minutes of cooling in their pans, transfer the cakes to a wire rack to cool completely.


1. In a large bowl set over a saucepan of simmering water, finely chop the chocolate. Don’t let the bowl touch the water.

2. Put the melted chocolate aside at room temperature for 15 minutes after melting.

3. Combine the butter, powdered sugar, and vanilla paste in a large mixing bowl.

4. Using a wooden spoon, mix the cream together.

5. As you mix with a hand mixer, slowly add the melted chocolate that has cooled.

6. Sandwich the first two layers together with one-fourth of the frosting, icing as far as possible.

7. Sandwich the third layer on top, then cover the top and sides of the cake with the remaining frosting.

8. Make sure the surface is smooth with a spatula or palette knife.