Despite my ever expanding waistband, I had one of the best chocolate cupcakes I've had in a while from the Cake Cafe. I also had one of the most disappointing chocolate cupcakes from an un-named cupcake company that recently opened up in Nola. Cake Cafe's is everything you expect in a chocolate cupcake from Grandmaw's house--unassuming and completely delicious with an awesome fudgey icing that just screams homey old school greatness. The later was modernly styled and packaged and pretty to look at but completely and utterly disappointing. Even I couldn't pin point exactly what it was I didn't like about it but it was dry and awkward and made me wonder how this place is in business--and also that I could make a much better cupcake.

This chocolate fudge cake is one of my favorite go-to chocolate cake recipes. It doesn't have the complexity of Ina Garten's Beatty's Chocolate Cake, but it's fudgey, moist and chocolatey with out being too expensive to make. I usually pair it with a swiss chocolate buttercream and they are truly magnificent together. I'd say it's a bit different combo together than Cake Cafe's fudgey frosting, but I like them both equally, which means they're both awesome. :)

It's also a great sturdy cake that I use all the time when I'm doing intricate cake designs and it works great as either a cake or cupcakes. This past weekend, I made it into chocolate cowardly lion cupcakes to bring to the Finn's cook the competition challenge...but unfortunately came in a close second. How can you beat the combination of adorable AND delicious?? ....with pork and bacon apparently. Its all good though because my Saints won and you'll all love this recipe no matter how you decorate it. :)

Chocolate Fudge Cake
Ingredients
1 1/4 cup all purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup dutch process cocoa powder
1 tsp baking soda
1 tsp salt
1 1/4 cup buttermilk
4 oz butter, half melted and half at room temp
1 large egg
1 tsp vanilla extract
4 oz. semisweet chocolate, melted and cooled

Instructions

1. Preheat the oven to 350F. Grease two 8 inch cake pans and line with parchment paper.
2. Measure all the ingredients except the chocolate into a large mixer bowl. Blend for 30 seconds on low speed, scraping the bowl to incorporate.
3. Blend in the melted chocolate and beat for 2 minutes on medium speed; then beat on high speed for 2 minutes, scraping the bowl to incorporate.
4. Pour the batter into the prepared pans and level them with a metal offset spatula. Bake until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes and then turn out onto wire racks.

Swiss Chocolate Buttercream
Ingredients
5 egg whites
1 1/4 cup sugar
4 sticks butter, room temperature
4 oz chocolate, melted and cooled

Instructions

1. Combine egg whites and sugar in the heatproof bowl of a stand mixer and set over a small saucepan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and the bottom of the bowl is completely cool, about 10 minutes.
3. With mixer in medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Continue mixing until the mixture is smooth. Add chocolate and beat until well combined.

Crumby Notes:

• This recipe will make about 22-24 cupcakes or two 8-inch cake rounds and can easily be doubled.

~Happy Baking~