Copycat Cheesecake Factory Linda's Fudge Cake

Name: Copycat Cheesecake Factory Linda's Fudge Cake (Upgraded)
Total time: 3 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 cups Cake flour; 2 cups Granulated sugar; 3/4 cup Dutch-processed cocoa powder; 1 1/2 tsp Baking powder; 1 1/2 tsp Baking soda; 1 tsp Salt; 1 cup Buttermilk; 1/2 cup Canola oil; 2 Large eggs; 2 tsp Vanilla extract; 1 cup Hot brewed coffee; 1 cup Unsalted butter - softened; 3 cups Powdered sugar; 3/4 cup Dark cocoa powder; 1/4 cup Heavy cream; 1 tsp Vanilla extract; 1/4 tsp Instant espresso powder

⏱3h 30m

👥12

🔥700 cal

Medium

🍽️American

An improved version of the classic Linda's Fudge Cake, featuring higher-quality chocolate and a more refined frosting technique for a more intense flavor and smoother texture.

2 cups Cake flour

2 cups Granulated sugar

3/4 cup Dutch-processed cocoa powder

1 1/2 tsp Baking powder

1 1/2 tsp Baking soda

See all 17 ingredients ↓

(0 reviews)

⏱3h 30m

👥12

🔥700 cal

Medium

🍽️American

An improved version of the classic Linda's Fudge Cake, featuring higher-quality chocolate and a more refined frosting technique for a more intense flavor and smoother texture.

#Chocolate #Cake #Fudge #Dessert

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 extract 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.
Stir in the vanilla extract and espresso powder.
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 Dutch-processed cocoa powder
1 1/2 tsp 7.5 mL Baking powder
1 1/2 tsp 7.5 mL Baking soda
1 tsp 5 mL Salt
1 cup 240 mL Buttermilk
1/2 cup 120 mL Canola oil
2 2 Large eggs
2 tsp 10 mL Vanilla extract
1 cup 240 mL Hot brewed coffee
1 cup 227 g Unsalted butter - softened
3 cups 360 g Powdered sugar
3/4 cup 75 g Dark cocoa powder
1/4 cup 60 mL Heavy cream
1 tsp 5 mL Vanilla extract
1/4 tsp 1.25 mL Instant espresso powder

Equipment

9x13 inch baking pan
Large mixing bowls
Whisk
Electric mixer

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 extract 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.
Stir in the vanilla extract and espresso powder.
Frost the cooled cake with the Fudge Frosting.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Copycat Cheesecake Factory Linda's Fudge Cake

Copycat Cheesecake Factory Linda's Fudge Cake

Ratings & Reviews

Comments

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