Indulgent Square Chocolate Fudge Cake with Decadent Fudge Icing
Square Chocolate Fudge Cake
Ingredients:
For the Cake:
- 1 cup unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 1 and 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Fudge Icing:
- 1/2 cup unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 4 cups powdered sugar
- 1/2 cup milk or heavy cream
- 1 teaspoon pure vanilla extract
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch square baking pan with parchment paper, leaving an overhang on two sides.
- Melt Chocolate and Butter: In a heatproof bowl set over a pot of simmering water, melt the butter and chopped semi-sweet chocolate together. Stir until smooth. Remove from heat and let it cool slightly.
- Prepare Batter: In a mixing bowl, whisk together sugar and eggs until well combined. Slowly pour in the melted chocolate mixture and whisk until incorporated. Add the vanilla extract.
- Combine Dry Ingredients: Sift together the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely in the pan.
Fudge Icing:
- Melt Chocolate and Butter: In a saucepan over low heat, melt the unsweetened chocolate and butter together, stirring until smooth. Remove from heat and let it cool slightly.
- Mix Icing: Gradually whisk in the powdered sugar, milk (or heavy cream), and vanilla extract until you achieve a smooth and spreadable consistency.
Assemble the Cake:
- Frost the Cake: Once the cake has cooled completely, spread the fudge icing evenly over the top of the cake.
- Chill: Place the cake in the refrigerator for the icing to set for about 30 minutes before slicing.
