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Double Fudge Cake with Chocolate Buttercream Frosting Recipe

Double Fudge Cake with Chocolate Buttercream Frosting

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Average Rating:

Total Reviews: 50

Showing 31-40 of 50

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  • on February 12, 2010

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    I have made many of Ina's recipes and am usually quite pleased with the results. This, however, was an exception! The chocolate buttercream frosting turned out to have a consistency more similar to chocolate sauce. I made the cake the day of a dinner party & HAD to have something, so I whipped a cup of room temp butter and half a cup of cream cheese (what I had on hand with a cup and a half of powdered sugar. Then I gradually added the chocolate 'sauce.' It ended up being about a cup. The resulting frosting was pretty sweet but better than the original. Thankfully I used a different recipe for the cake so had no trouble there.

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  • on January 24, 2010

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    My daughter wanted to make this cake for an auction so I told her we needed to make a practice cake before we made one that someone would buy. I followed previous reviewers' comments and made this recipe with 1.5 cups of buttermilk (tried to cut some of the calories out by using 1% buttermilk and light sour cream. I used 2 9-inch round pans instead, baked it 7 - 10 minutes longer (can't quite remember, sorry! . This made a nice, rich chocolate cake that wasn't cloyingly sweet. The resulting cake was also taller than others that I have baked so it should show well at the cake auction.

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  • on January 24, 2010

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    So, I made the cake with the 1 1/2 cups of buttermilk, and followed everything else to the letter, including type of pan, baking time, and temperature of the oven. I ended up with a soupy mess that I had to throw away. Anyone else had this issue? I'd love to try it again, but don't want to waste all those ingredients for the 2nd time...

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  • on January 06, 2010

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    I only made the frosting. Make sure the melted chocolate is completely cool! if not it will ruin the whole thing. It was delicious my kids wanted to eat it by itself.

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  • on January 05, 2010

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    the buttermilk should be one and a half cups. not 1/2 cup.

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  • on December 16, 2009

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    This cake is absolutely awesome!!!, i made it for my b-day last night and had a slice a while ago and Ina i love u for creating this amazing cake, i didn't used the chocolate buttercream frosting i used white chocolate instead and hats off to me. This i absolutely the best b-day i've ever had which include me in making my only cake. yeepee

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  • on December 09, 2009

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    I have tried many of Ina's recipes and have loved everything but this cake
    was so dry. I was looking for a moist and delicious chocolate cake and
    thought this sounded so good. I have been baking for over 43 years
    so I don't think I overbaked it or anything. I watched it very closely
    and tested it as with any other cake. I wanted to make this cake
    for the holidays so I made it early to see how it was. I won't be making it.
    Very, very disappointed.

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  • on December 08, 2009

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    I made this cake and it wasn't very moist your recipe called for 1/2 cup of buttermilk should it have been 1 1/2 cups? I watched your show again on the 7th of Dec and you verbably said 1 1/2 cups but the recipe only says 1/2 cup of buttermilk so wasn't sure which to use so followed your recipe. Please let me know. I have used alot of your recipes and this is the first one I was confused on.

    sincerely hilogranny

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  • on December 07, 2009

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    can you alte recipe to make a two or 3 layer cake? If so, difference in cooking time?

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  • on December 03, 2009

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    There's just one Outrageous Brownies recipe by Ina though there's one she puts peanut butter in, yumo. I make mine with dark chocolate, and they're outrageous. I'm hoping one of these frosting recipes are a winner too.

    http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe2/index.html

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