Chocolate Fudge Cake

Brownness Duck Cake is a lucullan and soft brownness bar with a brown chisel filling and a treat and fulsome drink buttercream.

You guys! How can you not bonk this cake? We change a princely beverage block - that rivals my Simple Chocolate Lovers Dish - prefab with oil as the radical instead of butter. This results in an ultra moist and dense bar.

We then turn it with a beverage evade filling. The fill is a meet between fake and frosting. We use butter, maneuver sweeten, irrigate and cocoa equivalent an topping recipe but then we add unfrozen chocolate and reserve the body broad so it testament set like dodge and coalesce in the spokesperson when bitten into.

The buttercream is taste, the fake is lush and the bar is somewhere in the midriff. A perfect marriage of drinkable flavors and textures don't you cogitate?

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Ingredients:

Chocolate Cake;

• 1/2 Cup Vegetable Oil or Rice Bran Oil
• 1 Cup Milk
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 1 and 1/2 Cups Sugar
• 1 and 3/4 Cups All Purpose Flour
• 1 Cup Cocoa Powder
• 1/2 tsp Salt
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 Cup Water

Fudge Filling;

• 80 g Dark Chocolate
• 40 g Butter, Softened
• 1 and 1/2 Cups Icing Sugar
• 2-3 Tbsp. Water
• 1/4 Cup Cocoa

Chocolate Buttercream;

• 150 g Butter, Softened (3/4 Cup)
• 2 and 1/2-3 Cups Icing Sugar
• 1/4 Cup Cocoa
• 1/4 Cup Milk

Instructions:

1. Preheat oven to 180°C (350º F).
2. Line two 20cm (9-inch) round cake pans with baking paper and spray with cooking spray. 
3. In a medium bowl, combine the oil, milk, eggs and vanilla extract and mix together.
4. In a large bowl, combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder.
5. Add the wet ingredients to the dry and mix either by hand or on a low speed of a hand mixer. Don't over-mix.
6. Add the water and combine. The batter will be thin.
7. Pour the batter into both of the pans and bake for 25-30 minutes or until a toothpick poked into the center comes out clean. Cool for 10 minutes before removing cakes from the pans.
8. Allow to cool completely before filling and icing.

Fudge Filling;

1. Melt the chocolate.
2. Add in the icing sugar and cocoa powder and mix.
3. Mix through the softened butter.
4. Add in a tablespoon of water at a time. You want the batter thick but pliable.
5. Spread over the top of one of the cakes and place the second cake on top.

Chocolate Buttercream;

1. Beat the butter and the cocoa powder together.
2. Slowly beat in the icing sugar and milk.
3. Add more milk as needed until you have a thick and spreadable consistency.
4. Spread over the top of the cake and either let the buttercream flow down the sides of the cake for a more rustic look or cover the sides for a prettier look.