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COCOA FUDGE CAKE
1 cup sugar
2 cups cake flour
1 stick unsalted butter
1 cup water
3 tablespoons cocoa
1/2 cup milk
2 teaspoons vanilla
1 teaspoons baking soda
2 eggs, beaten

• Set oven to 350 degrees, and grease your cake pan. Kat used a silicon Bundt pan, but the original recipe calls for a 9″x13″ tin.  I decided to also use a Bundt pan.
• Sift the flour and sugar together into a large bowl. Set aside.
• In a separate mixing bowl, mix the milk, vanilla, baking soda and eggs. Set aside.
• Bring the butter, water and cocoa to a boil over medium heat.
• When done boiling gradually pour into the flour/sugar mixture and stir to combine.
• Follow this with the milk mixture and fold all ingredients together.
• Pour into your prepared pan and bake for 30 minutes. Because this is a fudge cake – you don’t want the center to be cooked all the way through, but the outside should be firm enough to hold its own when removed from the pan. Joanne Fluke suggests this should take 20-25 minutes.
• Best served warm, and reheats brilliantly.  Enjoy!

FUDGE BUTTERCREAM FROSTING – if simply icing without fancy decoration halve this recipe.

1 1/2 cups unsalted butter or 325 grams by weight (3 sticks) unsalted butter at room temperature
5 1/2 cups or 685 grams powdered sugar
1/2 teaspoon or 3 grams by weight salt
1/4 cup or 30 grams by weight heavy cream
1 tablespoon or 15 grams by weight PURE vanilla extract
1/2 cup or 40 grams by weight unsweetened baking cocoa
1/2 cup or 90 grams by weight semi-sweet or dark chocolate chips

• Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
• Mix in the vanilla extract and salt on a low speed.
• Gradually add powdered sugar, 1 cup at a time. Alternate with cream.
• Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached.
• If the frosting is too thick, add in more cream 1 tablespoon at a time or if frosting is too thin, add in more powdered sugar 1/4 cup at a time.
• Mix in baking cocoa powder and the melted chocolate chips.
• Place half of the buttercream into a separate bowl.

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