The story behind this cake is a fun one. Here’s the internal monologue I went through:
I have this extra chocolate from fondue night (melted but not contaminated or mixed with anything), and I have no way to use it.
I know! I can use it to make frosting!
But I don’t have anything to put frosting on…
I know! I’ll make a cake to put the frosting on!
A couple hours later, we have Chocolate Fudge Cake and Milk Chocolate Buttercream (but with semisweet instead). I affectionally call the frosting “Chocolate Butter”. We didn’t assemble the cake, but instead just cut slices and put the frosting on each slice as desired. It turned out great!
This cake has an interesting texture. I suppose you could call it “fudgy” but that word can mean so many things. I describe it as both moist and dry at the same time. It feels moist to the touch, but when you stab into it with a fork, it kind of “breaks” in two. The way it breaks makes it seem like it is dry. When you put it in your mouth, it kind of “melts” but not “melt” as in “becomes liquid”. I guess you could say it becomes dense and fudgy, as if it absorbs all the moisture in your mouth and becomes stuck to your tongue. Because of that, it’s almost “easier” to eat it with frosting because the frosting helps make sure the cake doesn’t stick to your mouth.
Looking back at TCB, I see that the Chocolate Fudge Cake is described as being similar to the Perfect All-American Chocolate Butter Cake. That cake has the description “seems light, then it becomes fudgy and chocolatey”. I guess that is similar to what I’m seeing.
Btw, if I could caption the pictures, the overhead shot would say “Wakka wakka”