' Dunham Cellars - Chocolate Funeral Fudge Cake

Chocolate Funeral Fudge Cake

Chocolate Funeral Fudge Cake

Executive Chef Nick Musser - Icon Grill
February, 2010


Cake: 2 2/3 cups pastry or cake flour
1 1/3 cup dutch process cocoa powder
1 1/2 teaspoons baking soda
1 Tablespoon baking powder
1/4 teaspoon salt
1 lb soft unsalted butter
2 2/3 cups sugar
5 eggs
1 teaspoon vanilla extract
1 1/3 cup water
1 1/3 cup whole milk

Fudge Frosting: 2 2/3 cup sugar
2 2/3 cup evaporated milk
1 lb unsweetened chocolate, rough chopped
2/3 lb unsalted butter, cut into 1” chunks
1/2 Tablespoon vanilla extract

To assemble Cakes: 1/4 cup water
1/4 cup sugar
1/4 cup chocolate syrup


Cake: Sift all dry ingredients together and set aside. Cream together butter and sugar until fluffy. Scrape down the sides of the bowl thoroughly. Add eggs one at a time, allowing each egg to incorporate before adding the next one. Scrape bowl again. Add vanilla and mix. Mix together milk and water. Add flour mixture and milk mixture alternately in 3 additions, scraping down after each addition. Prepare 2-9” cake pans by buttering the bottom and sides. Cut parchment liners for the bottom of each pan. Spread the batter equally between the two pans. Bake in 350 degree oven for 30-40 minutes or until an inserted toothpick is removed clean.

Fudge Frosting: Place sugar and milk into a thick bottomed sauce pan and bring to a boil. Reduce heat and allow to slow boil for 12-14 minutes. DO NOT STIR UNTIL TIME HAS PASSED. Remove from heat and add butter, chocolate and vanilla. Stir until all ingredients are melted and incorporated in. Let cool before using.

To assemble cakes: Bring water to a boil and pour over sugar. Stir until dissolved. Add chocolate syrup and cool. Cut cooled cakes into three equal layers. Let the cooled frosting come back to room temperature and whip in an electric mixer until fluffy. Starting with a cake layer, brush with the chocolate syrup mixture. Place a 1/2 inch layer of frosting spread evenly over the layer. Add another cake layer and repeat process. Finish all layers leaving the very top without syrup and using a 3/4 inch layer for the final frost on sides and top.