Chocolate Fudge Cake with Chocolate Buttercream Frosting Recipe - Reily Products

Ingredients

• 2 1/2 cups – Swans Down Cake Flour
• 1 1/2 cups – unsweetened cocoa powder
• 2 1/4 teaspoons – baking soda
• 1/2 teaspoon – salt
• 1/2 pound (2 sticks) – unsalted butter, at room temperature
• 1 cup – granulated sugar
• 1 cup – light brown sugar, packed
• 3 – extra large eggs, at room temperature
• 3 teaspoons – vanilla extract
• 1/2 cups – buttermilk, at room temperature
• 3/4 cup – sour cream, at room temperature
• 3 tablespoons – brewed French Market Coffee & Chicory
• 24 ounces – semi-sweet chocolate chips
• 1 1/2 cups – heavy cream
• 2 tablespoons – light corn syrup
• 1/2 tablespoon – vanilla extract
• 4 tablespoons (1/2 stick) – unsalted butter, at room temperature
• M&M’s candy for decorating