Old-Fashioned Chocolate Fudge Cake
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Happy Birthday Harry Potter!! Can you believe that it has been 20 years since the release of the first Harry Potter novel? Where does the time go? I have been watching the Harry Potter Happy Birthday Weekend marathon all weekend long, and decided that it was finally time to add this moist and delicious Old-Fashioned Chocolate Fudge Cake to my list of Harry Potter recreations.
I went with the description in the book when I frosted this cake: “It was a large, sticky chocolate cake with “Happy Birthday Harry” written on it in green icing.”
I don’t understand why they used pink frosting in the movie, chocolate on chocolate is much more appropriate for an 11 year old boy’s birthday cake, LOL
I made mine into a 4-layer cake for dramatic effect, but you can skip that step if you choose.
How to make an Old-Fashioned Chocolate Fudge Cake
Preheat the oven to 350 degrees. Spray two 8-inch round baking pans with cooking spray, set aside. Make sure your pans are at least 2″ high otherwise use 9-inch pans.
In a large bowl, whisk together the dry ingredients.
Mix in the eggs, vanilla, and oil…..
Slowly pour in the hot water and beat just until smooth. Divide the batter between the baking pans as evenly as possible…..
A scale comes in handy on occasions like this. Both pans weighed 2 pounds, 4.75 ounces.
Bake the cakes for 36 to 38 minutes, until a toothpick comes out clean when inserted into the center of the cake. Cool the cakes in the pan for 15 minutes.
Then remove from the pans and cool completely on a cooling rack…..
If you are making a 4-layer cake, carefully slice each cake in half with a bread knife…..
Frost with your favorite Chocolate Fudge Frosting, I am including my recipe down below, or Buttercream Frosting is delicious as well if you are not a fan of chocolate on chocolate.
Decorate your cake however you desire, sprinkles, frosting roses, etc. Slice and serve…..
I deliberately frosted my cake in a haphazard way to reflect the level of decorating skills a half-giant would have. 😉 Let’s just pretend that that is the reason why my layers are so uneven as well, okay?
Notes:
- Make sure you let your cake cool COMPLETELY before slicing or frosting.
- Make sure you let your frosting cool COMPLETELY before frosting your cake.
- The espresso powder is to enhance the flavor of the chocolate, not to make the cake taste like a mocha. Leave it out if you wish, the cake will still be delicious.
If you are having a full-blown Harry Potter celebration, check out all of my favorite recipes and party ideas {so far}.
Now I have Halloween on my brain!
Enjoy!!
Old-Fashioned Chocolate Fudge Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons espresso powder
- 4 large eggs
- ¾ cup safflower oil (or canola oil)
- 2 teaspoons pure vanilla extract
- 1 cup + 2 Tablespoons hot water
Instructions
- Preheat the oven to 350 degrees. Spray two 8-inch round baking pans with cooking spray, set aside. Make sure your pans are at least 2″ high otherwise use 9-inch pans.
- In a large bowl, whisk together the dry ingredients.
- Mix in the eggs, vanilla, and oil. Slowly pour in the hot water and beat just until smooth.
- Divide the batter between the prepared baking pans as evenly as possible. {each filled pan weight 2 pounds, 4 3/4 ounces}
- Bake the cakes for 36 to 38 minutes, until a toothpick comes out clean when inserted into the center of the cake. Cool the cakes in the pan for 15 minutes, then remove from the pans and cool completely on a cooling rack
- If you are making a 4-layer cake, carefully slice each cake in half with a bread knife.
- Frost with your favorite Chocolate Fudge Frosting or Buttercream Frosting. Decorate your cake however you desire, sprinkles, frosting roses, etc. Slice and serve
Nutrition
a space between the two recipes would be nice.
Chocolate Fudge Frosting
Ingredients
- 6 Tablespoons shortening
- 6 ounces unsweetened chocolate
- 4 cups powdered sugar
- ½ teaspoon fine sea salt
- ⅔ cup milk (I used unsweetened CashewMilk)
- 2 teaspoons pure vanilla extract
Instructions
- Place shortening and chocolate in a large microwavable bowl. Heat on HIGH for one minutes. Stir, and continue heating in 15 second intervals until completely melted.
- Stir in 2 cups of powdered sugar.
- Add the salt, vanilla, and milk. Beat to combine.
- Add the remaining powdered sugar and beat until smooth and creamy.
- Allow frosting to completely cool before using.
Yum, chocolate cake is one of my very favorites! This old fashioned chocolate fudge cake looks amazing. Pinned! Thanks for linking up with us at the #HomeMattersParty this week.
Thank you so much, Nicole!
Loved the flavor with the espresso powder! Enjoy your emails with new recipes! I want to try one of the boozy recipes next!