Description
This 1950s Feathery Fudge Cake is a classic, light and moist chocolate cake featuring layers of tender crumb with a rich cocoa flavor. Made with simple pantry ingredients and frosted with a luscious Chocolate Satin Frosting, it's a nostalgic dessert perfect for gatherings or special occasions.
Ingredients
Dry Ingredients
- 2 1/2 cups cake flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2/3 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 1/2 ounces unsweetened baking chocolate, melted and cooled
- 1 1/4 cups ice water
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans with baking spray and line the bottoms with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking soda, and kosher salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate large mixing bowl, cream the room temperature unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 4 minutes and is essential to create an airy cake texture.
- Add Eggs and Chocolate: Beat the eggs one at a time into the creamed butter and sugar. Then add the melted and cooled unsweetened baking chocolate and mix until combined thoroughly.
- Incorporate Dry Ingredients Alternately with Ice Water: Add the dry flour mixture in three parts to the wet ingredients, alternating with the ice water in two additions. Mix gently between each addition to maintain the lightness of the batter without overmixing.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the tops and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cakes to cool completely in the pans for about 10-15 minutes, then remove and transfer to wire racks to cool fully. Once cool, frost with your favorite Chocolate Satin Frosting for the perfect finish.
Notes
- Ensure that the eggs and butter are at room temperature for smooth mixing and better texture.
- The ice water helps to keep the batter light and contributes to the feathery texture of the cake.
- Line the cake pans with parchment paper for easy removal and to prevent sticking.
- Cooling the cake completely before frosting prevents the frosting from melting.
- You can substitute kosher salt with regular table salt, but reduce quantity slightly (to about 1/4 teaspoon).
- This cake pairs wonderfully with fresh berries or a dusting of powdered sugar for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
