Simple Way to Regent Pandan Layer Cake Shopee

Fudge Layer Cake

Following my first successful attempt in making this cake, i only posted a photo of the finished product in my blog without further elaborating upon the process of the making the cake.

Recipe Summary Fudge Layer Cake

This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings.

Ingredients | Regent Pandan Layer Cake Shopee

1 ¾ cups all-purpose flour

1 cup unsweetened cocoa powder

1 ¼ teaspoons baking soda

⅛ teaspoon salt

¾ cup unsalted butter, softened

⅔ cup white sugar

⅔ cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 ½ cups buttermilk

¾ cup unsalted butter, softened

1 (16 ounce) package confectioners' sugar, sifted

3 (1 ounce) squares unsweetened chocolate, melted

2 teaspoons vanilla extract

Directions

Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.

In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.

Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.

Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.

To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.

Info | Regent Pandan Layer Cake Shopee

Servings: 12 Yield: 1 9-inch layer cake

TAG : Fudge Layer Cake

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