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Fluffy fudge cake with strawberry filling old-fashioned chocolate butter icing (1)

Fluffy Fudge Cake With Strawberry Fruit Filling and Old-fashioned Chocolate Butter Icing

Amber Bondar
This fudge cake is so fluffy and soft with a sweet strawberry filling. Semi-naked frosted in a simple old-fashioned chocolate butter icing this cake is great for birthdays or just because you're craving a slice of chocolate cake perfection.
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Prep Time 25 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American, Canadian
Servings 10

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • Measuring Cups
  • 1 Tablespoon
  • 1 Teaspoon
  • 1 Small Saucepan
  • 1 Cake tester
  • 2 9" or smaller round cake pans
  • parchment paper

Ingredients
  

Fudge Cake Batter

  • ½ Cup Butter
  • 1 Cup Brown Sugar
  • ½ Cup White Sugar
  • 2 Lrg Eggs
  • 1 Tsp Vanilla Extract
  • 2 Cup Flour
  • ¼ Tsp Salt
  • 1 Tsp Baking Soda
  • 3 Tbsp Cocoa Powder
  • 3 Tbsp Vegetable Oil
  • ½ Cup Hot Water
  • ⅔ Cup Whipping Cream

Strawberry Fruit Filling

  • 2 Cups Frozen Strawberries Sliced
  • ¼ Cup Water
  • ½ Cup Sugar
  • 2 Tbsp Cornstarch
  • 2-3 Tbsp Cold Water

Old-Fashioned Chocolate Butter Icing

  • 3 Tbsp Butter
  • 2 Cups Icing Sugar
  • ½ Tsp Vanilla Extract
  • 3 Tbsp Cocoa Powder
  • Dash of salt
  • 2-3 Tbsp Cream or Milk

Instructions
 

Making the Fudge Cake Batter

  • In the large mixing bowl cream butter with sugars.
  • Add in egg and vanilla mix well.
  • In medium mixing bowl measure the dry ingredients and blend thoroughly.
  • Add into the wet ingredients the oil. Mixing well.
  • Dump the dry ingredients into the large bowl with wet ingredients. Start mixing.
  • Add in the hot water and whipping cream beating after each addition.
  • When batter is no longer lumpy divide equally between prepared cake pans.
  • Bake in 350℉ oven for 30-35 minutes. Test for doneness.

To Prepare Cake Pans

  • Cut a parchment paper round to fit the bottom of cake pans.
  • Spray each pan including the paper with cooking spray.

The Strawberry Fruit Cake Filling

  • In a small saucepan add the frozen, sliced berries.
  • To that add the water and sugar.
  • Stir on medium high until it reaches a rolling boil.
  • Chop/mash strawberries as it cooks into smaller pieces.
  • In measuring cup measure the cornstarch and the water. Mix well.
  • Add the cornstarch slurry to the fruit mixture and allow to cook until thickened.
  • Remove from heat to cool completely.

Old-Fashioned Chocolate Butter Icing

  • Mix the butter and icing sugar in small bowl with vanilla.
  • Add in the cocoa powder and continue to blend. The mixture will be very stiff.
  • Adding one spoonful at a time add the cream/milk to the icing.
  • Keep adding the cream/milk one spoon at a time until desired consistency has been reached. Icing should be spreadable but not runny.

Assembling the Fudge Cake

  • Turn the first cooled cake layer out onto work surface and peel off parchment paper. If you wish it to lay flat use a cake knife to cut the dome of the cake off.
  • On the bottom/flat side of the cake spread some of the cooled strawberry fruit filling. Working from the center out and leaving one inch space around the cake edge.
  • Turn out the other cake layer removing parchment.
  • Place on top of the fruit filling flat side down.
  • Frost the top of the cake leaving the sides bare.
  • Optionally decorate with shaved chocolate or other decoration.
Keyword birthday cake, chocolate cake, dessert, fudge cake
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