This delicious chocolate cake has become a birthday staple at our house. The first time I made it, my family wholeheartedly agreed it was pretty much the best chocolate cake ever. The magical frosting is amazing too, but after a birthday request for chocolate cake with chocolate frosting, the chocolate/chocolate combo has become my most requested cake.
I was first drawn to this recipe because of minimal ingredients, the use of a food processor, and mostly because you don't need to sift the powdered sugar. Powered sugar and me have a love-hate relationship. Why does it have to be so messy? (Maybe because I'm using a 20 year old sifter that shoots powdered sugar out the sides.)
It's really simple to make and dare I say fool proof? All the ingredients are added to the food processor and after a few pulses you're done! The most important step is to make sure you let your melted chocolate cool, or else you'll end up with really runny frosting.
The result is a rich, silky smooth, chocolate frosting. After serving it to my teenage son's friends, they were all begging me to send their Mom's the recipe. Really? Teenage boys asking for recipes? Yeah, it's that good.
**I like to frost the entire cake and then stick it in the fridge or freezer for 20-30 minutes before putting on the remaining frosting. It goes on smoother and looks much prettier.**
Instant Fudge Frosting
- 6 oz. (180 g) quality unsweetened chocolate, melted and cooled
- 4-1/2 cups (563 g) confectioners' sugar (no need to sift)
- 1-1/2 cups (3 sticks)(340 g) unsalted butter, at room temperature
- 6 tablespoons (90 ml) half-and-half (I've used milk in a pinch with good results)
- 1 tablespoon (15 ml) pure vanilla extract
- Place all of the ingredients in a food processor and pulse to incorporate. Then process until the frosting is smooth.
Recipe Source: SkyHigh: Irresistible Triple-Layer Cakes
Posted by: Sallie
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