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Thursday, March 21, 2013

From our heart-shaped love affair with chocolate in February for Valentine’s Day to the chocolate-shaped Easter bunnies hiding in our baskets in April, March offers something of a choco-drought. Or, so you thought. American Chocolate Week is here and it is celebrated every third week of March!

Whether you enjoy indulging in milk, dark, or white, this decadent recipe for Chocolate Fudge Cake courtesy of the Inn & Spa at Cedar Falls located in Logan, OH, will have chocoholics of all flavors smiling sweetly:

Chocolate Fudge CakeChocolate Fudge Cake

Chocolate Fudge Cake


½ cup butter
4 oz unsweetened chocolate, broken up
2½ cups flour
2¼ cups sugar
1 cup unsweetened cocoa powder
½ teaspoon baking power
2 teaspoons baking soda
1½ teaspoon salt
1½ cups sour cream
3 eggs
2 teaspoons vanilla extract

4 oz unsweetened chocolate broken up
½ cup solid vegetable shortening
½ cup butter softened
¼ cup sour cream 1/3 cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
1 box (1 pound ) confectioners sugar
½ cup cocoa powder

Whipped cream and berries


Heat oven to 350. Grease and flour two 9- inch round cake pans.

CAKE: In a glass bowl melt butter and chocolate together in microwave on high until melted and smooth, 1 to 1-1/2 minutes stirring halfway through. Set aside. Beat on slow speed the flour, sugar, cocoa, baking soda, baking powder and salt until blended.

Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla. Beat 30 seconds on low and until dry ingredients are moistened. Increase to medium, then beat 2 minutes. Pour into prepared pans.

Bake for 40 minutes or until cake layers spring back when pressed and cool layers in pans on rack 10 minutes. Remove cakes to rack to cool.

FROSTING: In a small glass bowl, melt chocolate in microwave on high for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.

Place a cake layer on pedestal. Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top with remaining layer. Frost top and sides, swirling decoratively. Garnish with whipped cream and berries.

Feeling a little bit indulgent? Make sure to visit our “Choco-mania!” Pinterest board for a tour of all things chocolate including tasty recipes and unique creations made from your favorite sweet treat!

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