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Before you jump to Chocolate Cake with Fudge Frosting recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all realize that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we need to do. When our work day is finished, most people do not want to go to the gym. We want a delicious, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). The good news is that making healthy choices doesn’t have to be a pain. If you keep at it, you’ll get all of the required foods and activites. Here are some of the best ways to be healthy and balanced.

When you go grocery shopping, be sensible about it. If you make smart choices when you are purchasing your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to get home immediately and eat something beneficial. Make sure that what you have on hand is nutritious. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are all sorts of activities that you can do to get healthy. Extensive gym visits and narrowly defined diets are not always the solution. You can do little things each day to improve upon your health and lose weight. Being intelligent about the decisions you make each day is a start. A good amount of physical activity each day is also critical. The numbers on the scale aren’t the only indicator of your lifestyle choices. You need to help make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to chocolate cake with fudge frosting recipe. To cook chocolate cake with fudge frosting you only need 22 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Chocolate Cake with Fudge Frosting:

1. Prepare For the Cake
2. You need 2 C (400 g) sugar
3. Provide 1 3/4 C (220 g) all purpose flour
4. Provide 1 C (120 g) pure cocoa powder
5. Get 2 tsp baking soda
6. Prepare 1 tsp baking powder
7. Take 1 tsp kosher salt
8. Get 2 large eggs (at room temperature)
9. Prepare 1 C buttermilk
10. Prepare 1 C boiling water
11. Use 3/4 C corn oil / light olive oil
12. Get 1 tbsp vanilla extract
13. Get For the Fudge Frosting
14. Provide 2 C (452 g) unsalted butter - softened
15. You need 2 1/2 C (300 g) powdered sugar - sifted
16. Get 1 1/4 C (150 g) cocoa powder - sifted
17. Get 1/2 C full fat sour cream room temperature
18. Prepare 1/2 C hot water
19. Prepare 2 tsp vanilla extract
20. Get Pinch fine sea salt
21. Take 10 ounce dark chocolate (60-70%)
22. Prepare (Melted & cooled to lukewarm)

Instructions to make Chocolate Cake with Fudge Frosting:

1. Preheat oven to 350 C. Grease & line two 8-inch round baking pans with parchment paper. Grease parchment.
2. For the Cake - In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder & salt, whisking until thoroughly combined. Next, in a separate bowl Crack eggs, add buttermilk, oil & vanilla. Lightly mix with fork then pour this wet mixture into the dry ingredients. Whisk to mix then add in hot boiling water, keep whisking or Beating with an electric mixer on medium speed until all ingredients are incorporated. Divide evenly among prepared pans.
3. Bake for 40-45mins (30-35mins for a 6-inch cake) or until a toothpick inserted in the center comes out with just few moist crumbs attached. Remove from oven to cool. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly.
4. Peel off the parchment paper & allow cakes to cool completely. At this point, cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap & store inside a large zip top bag.
5. For the frosting - in a bowl of a stand mixer fitted with paddle attachment, beat butter on medium speed until very pale & creamy, abt 5mins. Add sifted powdered sugar & cocoa powder & mix to combine. Add sour cream, hot water, vanilla & salt & mix on low speed until the liquid is incorporated, scraping down the sides of bowl as needed. It may look slightly curdled at this point, but dont worry. Increase speed to medium high & beat until smooth for another 2-3mins.
6. Add lukewarm chocolate & mix until smooth & glossy. At this point, you hv abt 30mins at cool room temperature (longer in summer) to work with the frosting before it begins to harden. Note: this frosting does not do well when made a head of time.
7. To assemble - level cake layers if necessary (trim any domed top off with serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread abt 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.
8. Cover the entire cake with a thin layer of buttercream using offset spatula. This ‘crumb coat’ will seal in the cake crumbs & make the final layer of frosting easier. If your cakes were frozen, this should firm up pretty quickly, otherwise refrigerate for abt 10mins to set. Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.

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