By: Gwen Uy
Making the frosting for this cake requires extra patience—cooking time is approximately 1 1/2 hours. But the result is well worth the wait. With a bottle of good, ready-made caramel sauce from the grocery for drizzling, your guests will be unable to refuse a slice. Make it a big one!
Makes one 9-inch cake Prep Time 30 minutes Bake Time 30 minutes
Cook Time 60 to 90 minutes for the frosting
For the cake base
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cocoa powder
1 teaspoon coffee powder
1 teaspoon vanilla extract
1 1/2 cups warm water
1 cup butter
2 1/4 cups sugar
4 whole eggs
For the fudge frosting
2 cups sugar
1 1/4 cups cocoa powder
1/4 cup all-purpose flour
1 cup water
1 1/4 cups condensed milk
2 cans evaporated milk
1/2 cup butter
1 Preheat oven to 350˚F. Sift together flour, baking powder, baking soda, and salt. Set aside.
2 In another bowl, whisk the cocoa powder, coffee powder, and vanilla into the warm water.
3 Using a mixer, cream butter and sugar until light and fluffy, about 5 minutes.
4 Add eggs one at a time, beating well after each addition. Then alternately add the dry and liquid ingredients, making sure you begin and end with the dry ingredients.
5 Pour the batter into two 9-inch greased and lined round cake pans. Bake for 30 minutes or until toothpick inserted in the center comes out clean.
6 Make the frosting: In a thick saucepan, combine sugar, cocoa powder, and flour.
7 In a mixing bowl, combine all liquid ingredients then pour into a saucepan. Whisk until well combined.
8 Place the saucepan on low heat and keep whisking until the frosting is thick and of spreading consistency. Blend in butter. When ready, spread on the cakes.