Fudge Frosted Fantasy

Description:

Fudge Frosted Fantasy is a rich and indulgent chocolate cake crowned with a thick, velvety fudge frosting that tastes like it came straight from a candy shop. It combines the comfort of homemade cake with the decadence of a classic stovetop fudge, creating a dessert that melts in your mouth and satisfies the deepest chocolate cravings.

Origin:

This dessert is inspired by American chocolate cake traditions and old-fashioned fudge made on the stovetop. Popular in mid-century kitchens, fudge frosting offered a rich alternative to buttercream. Fudge Frosted Fantasy brings this nostalgic treat into modern kitchens with a soft, moist cake base and a glossy, pourable frosting that sets like a dream.

Ingredients (Quantities):

For the Chocolate Cake:

1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup (120ml) whole milk
¼ cup (60ml) hot water or brewed coffee

For the Fudge Frosting:

1½ cups (300g) granulated sugar
6 tablespoons (40g) unsweetened cocoa powder
6 tablespoons (90g) unsalted butter
¼ cup (60ml) whole milk or heavy cream
1 teaspoon vanilla extract
Pinch of salt

Optional Ingredients:

½ teaspoon espresso powder (boosts chocolate flavor)
Chopped pecans or walnuts (for topping)
Flaky sea salt (for contrast)
Sprinkles or chocolate curls (for decoration)
A splash of bourbon or rum (for an adult twist)
2 tablespoons sour cream (in the batter for extra moisture)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan.
In a large bowl, cream together the butter and sugar until fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the wet ingredients alternately with the milk. Mix just until combined.
Stir in hot water or coffee until the batter is smooth.
Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
To make the frosting, combine sugar, cocoa powder, butter, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
Boil for 1–2 minutes, then remove from heat. Stir in vanilla and salt.
Let the frosting cool slightly until it thickens to a spreadable consistency (5–10 minutes).
Spread the warm fudge frosting evenly over the cooled cake. It will set into a glossy, fudge-like layer.

Tips for Success:

Let the cake cool completely before frosting to avoid melting the fudge layer.
Use coffee instead of hot water in the batter for a deeper chocolate flavor.
Don’t overmix the batter — mix just until ingredients are combined to keep the cake tender.
If the frosting thickens too much, reheat slightly with a splash of milk.
Store covered at room temperature for 2–3 days, or refrigerate for up to 5 days.