Fudge Cake with Creamy Chocolate Frosting

 

Ingredients:
• 3/4 cup (180 mL) unsweetened cocoa
• 2 cups (500 mL) all purpose flour
• 1 3/4 cups (440 mL) granulated sugar
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) strong freshly brewed coffee
•  5 tsp (50 ml)  vanilla extract
• 1/2 tsp (2 mL) vegetable oil
• 3 eggs
• 1 tsp (5 mL) white vinegar

Frosting
• 3 1/2 cups (875 mL) confectioners’ sugar, sifted roughly
• 2/3 cups (160 mL) cocoa
• 1 tsp (5 mL) salt
• 1/2 cup (125 mL) butter at room temperature
• 1 tsp (10 mL) vanilla extract
• 3/4 tsp (4 mL) pure almond extract

Directions:
1. Preheat oven to 350°F.
2. Grease and line the base of a 10” round cake pan with baking paper.
3. Sieve dry ingredients and set aside.
4. In a separate bowl mix wet ingredients. Combine wet and dry ingredients and mix until combined.
5. Pour into pan and bake until cake springs back when lightly touched (45–60 minutes).
6. Cool and frost.

Frosting
1. Sift together confectioners’ sugar, cocoa powder and salt.
2. In a separate bowl mix together butter, vanilla extract, almond extract, and a third of dry ingredients.   and mix until thoroughly incorporated.
3. Add last third of dry ingredients and mix until thoroughly incorporated. If frosting is too stiff add a little warm water till desired consistency.

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