chocolate fudge cake

for the chocolate fudge cake:

• 1 ½ cups all-purpose flour 
• 1 tsp baking soda 
• ½ tsp salt 
• ½ cup butter 
• 1 ½ cup sugar 
• ½ tsp vanilla extract 
• 2 eggs 
• 3 oz unsweetened chocolate, melted and cooled 
• ½ cup dairy sour cream 
• 1 cup cold water or hot coffee 

Grease and lightly flour two 9 inch round baking pans.
Combine flour, baking soda and salt. Set aside.

In a large mixing bowl beat butter with an electric mixture till softened, add sugar and vanilla; beat till combined. Add eggs, one at a time, beating well after each. Beat in cooled chocolate and sour cream. Alternately add flour mixture and cold water, beating on low to medium speed after each addition just till combined. Pour batter into prepared pans.

Bake in a 350F oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks. Fill and frost cake.

for the brownie batter filling:

• 6 tbsp unsalted butter 
• 6 oz coarsely chopped semisweet chocolate 
• 1/4 cup unsweetened cocoa powder 
• 3/4 cup all-purpose flour 
• 1/2 cup sugar 
• 1 tsp vanilla extract 
• 1/2-3/4 cup water 

Melt butter, chocolate, and cocoa powder. Add sugar and vanilla. Mix in flour and water until batter is of a spreadable consistency. Set aside until cake is ready to fill.

for the fudge frosting:

• 6 ounces unsweetened chocolate, melted and cooled 
• 4 1/2 cups confectioners' sugar (no need to sift) 
• 3 sticks unsalted butter, at room temperature 
• 6 tbsp heavy cream or whole milk 
• 1 tbsp vanilla extract 

Cream the butter and add in vanilla. Add in cooled chocolate and mix until combined. Add in half of the sugar, mix thoroughly, then add heavy cream. Add in the rest of the sugar and mix well. Add more heavy cream / sugar until you have the desired consistency.