Big Mountain Fudge Cake Recipe

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Like many of you, my journey through baking has been filled with trials, errors, victorious high fives, and, occasionally, some tears. But every now and then, a recipe comes along that feels like a warm hug, a comfort that speaks directly to the heart—and stomach—of anyone daring enough to take a bite. “Big Mountain Fudge Cake” is that recipe. It’s not just a dessert; it’s a celebration of chocolate, a testament to the joy that baking can bring into our lives and the lives of those we share it with.

How to make Big Mountain Fudge Cake

Big Mountain Fudge Cake is a rich, decadent dessert that typically features layers of moist chocolate cake filled with fudge frosting or chocolate ganache. It’s often topped with more frosting, chocolate shavings, or nuts.

Ingredients

For the Cake:

• 2 cups of all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 2 teaspoons of baking soda
• 3/4 cup of unsweetened cocoa powder
• 2 cups of sugar
• 1 cup of vegetable oil
• 1 cup of hot coffee (brewed)
• 1 cup of milk
• 2 large eggs
• 1 teaspoon of vanilla extract

For the Fudge Frosting:

• 1 cup of butter (2 sticks) at room temperature
• 1 1/2 cups of unsweetened cocoa powder
• 5 cups of powdered sugar
• 1/2 cup of milk
• 2 teaspoons of vanilla extract
• A pinch of salt

Instructions

Preparing the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
2. In a large bowl, sift together the flour, salt, baking powder, baking soda, and cocoa powder. Add the sugar and whisk until combined.
3. Stir in the vegetable oil and hot coffee until the mixture is smooth.
4. Gradually add the milk, mixing well after each addition.
5. Beat in the eggs, one at a time, followed by the vanilla extract, ensuring everything is well incorporated.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Fudge Frosting:

1. In a medium bowl, beat the butter until creamy.
2. Gradually add the cocoa powder, powdered sugar, milk, vanilla extract, and salt, beating on low speed until combined.
3. Increase the speed to high and beat until the frosting is light and fluffy.

Assembling the Cake:

1. Once the cakes have cooled, place one layer on your serving plate and spread a generous amount of fudge frosting on top.
2. Place the second layer on top of the frosted layer and use the remaining frosting to cover the top and sides of the cake.

Tips for Success

• Ensure all your ingredients are at room temperature to achieve a smooth batter and frosting.
• Sifting the dry ingredients helps prevent lumps and ensures a finer cake crumb.
• For an extra moist cake, you can brush each layer with simple syrup before frosting.
• If the frosting is too thick, add a little more milk, a tablespoon at a time, until you reach the desired consistency. Conversely, if it’s too thin, add more powdered sugar to thicken it.
• Decorating with chocolate shavings or cocoa powder adds an elegant touch and highlights the rich chocolate flavor of the cake.

What to serve with

The Big Mountain Fudge Cake is a decadent dessert experience that can stand splendidly on its own. However, pairing it with the right accompaniments can elevate your culinary creation to new heights of indulgence.

1. Beverages

• Coffee: A freshly brewed cup of coffee with its robust flavor not only cuts through the sweetness but enhances the chocolatey notes of the cake.
• Milk: Nothing can be more classic than a slice of fudgy cake with a cold glass of milk. It’s a comforting combination that appeals to all ages.
• Dessert Wines: A glass of Port, which often has chocolate and berry notes, pairs wonderfully with the richness of the Big Mountain Fudge Cake. Alternatively, a sweeter Sherry or a late-harvest Riesling can also complement the dessert.
• Tea: For tea enthusiasts, a dark oolong or a hearty chai can be a fantastic match, balancing the sweet, rich flavors with spicy or deep fermented notes.

2. Ice Creams and Whipped Cream

• Vanilla Ice Cream: Perhaps one of the most beloved pairings, the creamy sweetness of vanilla ice cream works perfectly against the dense chocolate cake. Each bite is a mix of creamy and rich textures.
• Coffee Ice Cream: For those who enjoy a twist, coffee ice cream adds a complementary flavor and a delightful contrast.
• Whipped Cream: A dollop of lightly sweetened whipped cream can lighten each forkful and add a new layer of texture to the dessert.

3. Fruits and Nuts

• Berry Compote or Fresh Berries: The acidity and slight tartness of berries like raspberries, strawberries, or blackberries cut through the richness of the Big Mountain Fudge Cake. They can be sprinkled over the cake or served on the side.
• Caramelized Bananas: For an extra indulgent treat, caramelized bananas offer a sweet, comforting flavor that pairs well with chocolate.
• Toasted Nuts: Adding a crunch to your bite, toasted nuts such as pecans, walnuts, or almonds offer a nutty flavor that complements the deep chocolate taste.

4. Sauces and Syrups

• Caramel Sauce: Drizzling caramel sauce over your slice of cake brings a buttery sweetness that fits beautifully with chocolate.
• Raspberry or Cherry Sauce: A tangy raspberry or cherry sauce can brighten up each bite and create a beautiful visual appeal for your dessert plate.
• Chocolate Ganache or Syrup: For chocolate lovers who believe you can never have too much chocolate, a drizzle of chocolate ganache or syrup intensifies the flavor.

5. Cheeses

• Cream Cheese: Subtly tangy, the fresh flavor of cream cheese can offer a nice contrast to the sweetness of the fudge cake.
• Mascarpone: This creamy, slightly sweet cheese is another luxurious addition that pairs nicely with the dense cake.

Ingredients Substitutes

When making Big Mountain Fudge Cake, you might find yourself missing some ingredients or needing to cater to specific dietary restrictions. Fortunately, there are many substitutes you can use without significantly affecting the final flavor or texture of the cake.

Flour

• All-Purpose Flour Substitute: Try a measure-for-measure gluten-free flour blend if you need a gluten-free option. Almond or oat flour could also work, but the texture might differ slightly.

Sugar

• Granulated Sugar Substitute: You could use brown sugar for a deeper, molasses-like flavor profile or coconut sugar as a less refined alternative. For a sugar-free option, granulated erythritol or stevia blends suited for baking are good choices; just check the conversion rates for these substitutes as they may not be one-to-one.

Cocoa Powder

• Cocoa Powder Substitute: In a pinch, you can substitute with an equal amount of unsweetened baking chocolate, reducing fat in the recipe elsewhere. For every 3 tablespoons of cocoa powder, use 1 ounce of unsweetened chocolate and remove 1 tablespoon of fat (like butter or oil) from the recipe.

Eggs

• Egg Substitute: For those who are vegan or have an egg allergy, you could use flax eggs (1 tablespoon of ground flaxseed with 3 tablespoons of water per egg, set to thicken for about 15 minutes before use), chia eggs (1 tablespoon of chia seeds with 2.5 tablespoons of water per egg, set to gel for about 15 minutes), or commercial egg replacer according to package instructions.

Butter

• Butter Substitute: You can use margarine or vegan butter in a one-to-one ratio for a non-dairy alternative. Coconut oil can also be used, but it might add a slight coconut flavor to the cake.

Milk

• Milk Substitute: Any non-dairy milk, such as almond milk, soy milk, oat milk, or rice milk can be used in equal measure. If buttermilk is required, you can add 1 tablespoon of vinegar or lemon juice to a cup of your chosen non-dairy milk and let it sit for a few minutes before using.

Sour Cream or Yogurt

• Sour Cream/Yogurt Substitute: Non-dairy yogurt or vegan sour cream can be used instead of regular sour cream or yogurt. You could also make a mixture of non-dairy milk with a bit of vinegar or lemon juice to mimic the tanginess.

Chocolate

• Chocolate Substitute: If the recipe calls for a certain type of chocolate, like semisweet chocolate chips or chocolate bars, you can usually substitute with another type (such as dark chocolate or a different chocolate chip) with little difference in the end result. For dairy-free options, look for vegan chocolate brands.

Final Thoughts

This Big Mountain Fudge cake isn’t just a dessert; it’s an achievement, a sweet testament to the joy of baking. So, gather your ingredients, don your apron, and get ready to conquer this chocolatey mountain—one delicious bite at a time.

More Cake Recipes:

• Easy Molten Lava Cake Recipe