Copycat Cheesecake Factory Linda's Fudge Cake

Name: Copycat Cheesecake Factory Linda's Fudge Cake (Elevated)
Total time: 4 h 30 min
Yield: 12
Cuisine: French
Ingredients: 2 cups Cake flour; 2 cups Granulated sugar; 3/4 cup Valrhona cocoa powder; 1 1/2 tsp Baking powder; 1 1/2 tsp Baking soda; 1 tsp Fine sea salt; 1 cup Buttermilk; 1/2 cup Neutral oil (grapeseed or sunflower); 3 Large eggs; 2 tsp Vanilla bean paste; 1 cup Strong brewed coffee; 8 oz European-style butter - unsalted; 3 cups Powdered sugar; 1/2 cup Valrhona cocoa powder; 1/4 cup Heavy cream; 2 oz Valrhona dark chocolate - melted; 1 tsp Vanilla extract; Pinch Fleur de sel

⏱4h 30m

👥12

🔥850 cal

Hard

🍽️French

A luxurious rendition of Linda's Fudge Cake, utilizing Valrhona chocolate, European-style butter, and a ganache-infused frosting for an unparalleled chocolate experience.

2 cups Cake flour

2 cups Granulated sugar

3/4 cup Valrhona cocoa powder

1 1/2 tsp Baking powder

1 1/2 tsp Baking soda

See all 18 ingredients ↓

(0 reviews)

⏱4h 30m

👥12

🔥850 cal

Hard

🍽️French

A luxurious rendition of Linda's Fudge Cake, utilizing Valrhona chocolate, European-style butter, and a ganache-infused frosting for an unparalleled chocolate experience.

#Chocolate #Cake #Fudge #Dessert #Gourmet

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, oil, eggs, and vanilla bean paste to the dry ingredients. Beat until combined.
Gradually add the hot coffee to the batter, mixing until smooth. The batter will be thin.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
To make the Fudge Frosting, beat the butter in a large bowl until light and fluffy.
Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until the frosting is smooth and creamy.
Whisk in the melted Valrhona chocolate, vanilla extract, and fleur de sel.
Frost the cooled cake with the Fudge Frosting.

Ingredients

2 cups 240 g Cake flour
2 cups 400 g Granulated sugar
3/4 cup 75 g Valrhona cocoa powder
1 1/2 tsp 7.5 mL Baking powder
1 1/2 tsp 7.5 mL Baking soda
1 tsp 5 mL Fine sea salt
1 cup 240 mL Buttermilk
1/2 cup 120 mL Neutral oil (grapeseed or sunflower)
3 3 Large eggs
2 tsp 10 mL Vanilla bean paste
1 cup 240 mL Strong brewed coffee
8 oz 227 g European-style butter - unsalted
3 cups 360 g Powdered sugar
1/2 cup 50 g Valrhona cocoa powder
1/4 cup 60 mL Heavy cream
2 oz 57 g Valrhona dark chocolate - melted
1 tsp 5 mL Vanilla extract
Pinch 1 g Fleur de sel

Equipment

9x13 inch baking pan
Large mixing bowls
Whisk
Electric mixer
Double boiler or microwave

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the Cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, oil, eggs, and vanilla bean paste to the dry ingredients. Beat until combined.
Gradually add the hot coffee to the batter, mixing until smooth. The batter will be thin.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
To make the Fudge Frosting, beat the butter in a large bowl until light and fluffy.
Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until the frosting is smooth and creamy.
Whisk in the melted Valrhona chocolate, vanilla extract, and fleur de sel.
Frost the cooled cake with the Fudge Frosting.

Nutrition per serving

Calories 850

Ratings & Reviews

0 reviews

Copycat Cheesecake Factory Linda's Fudge Cake

Copycat Cheesecake Factory Linda's Fudge Cake

Ratings & Reviews

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