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LOCATION: Recipes >> Cakes Chocolate >> Chocolate Fudge 02

Print this Recipe    Chocolate Fudge 02

Chocolate Fudge Cake

1 pound milk chocolate
1/2 pound semisweet or extra-bittersweet chocolate
3/4 pound softened butter

3 cups cake flour
2 cups light-brown sugar
2 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 cups milk
3 eggs
1 1/2 tsp vanilla extract
4 ounces unsweetened chocolate
6 ounces softened butter

Chop both chocolates into coarse bits and melt in a double boiler
set over hot (not boiling) water. Stir occasionally until completely
melted. Remove pan from hot water and allow the chocolate to cool
until just no longer warm to the touch, about 20 minutes. Place
the butter in a bowl and beat in the cooled chocolate until the
mixture is evenly blended, about 3 minutes.

Heat the oven to 350F. Butter two 9-inch round cake pans and line
them with buttered and floured parchment paper or waxed paper.

Sift the flour. Measure 3 cups. In a large bowl, mix together
the flour, sugar, baking powder, baking soda, and salt, breaking
up any lumps of sugar.

In a small bowl, whisk about 1/2 cup of the milk with the eggs and
vanilla; set aside. Chop the chocolate into coarse bits and melt
in a double boiler set over hot (not boiling) water. Combine the
remaining cup of milk and the butter with the mixed dry ingredients
and beat for 1 1/2 minutes, scraping the sides of the bowl twice.
Add the egg mixture in 3 parts, scraping the sides of the bowl and
beating for 20 seconds after each addition. Add the melted chocolate
and beat until just incorporated.

Pour the batter into the prepared pans and bake in the center of
the preheated oven until the cake springs back when lightly pressed
in the center, 25 to 30 minutes. Cool the cakes in their pans for
10 minutes and invert onto racks. Cool completely before frosting.
Frost the top surface of one layer of cake and top with the second
layer. Spread the remaining frosting on the top and sides of the
cake. Make a decorative pattern zigzag in the frosting by pulling
a serrated knife across the surface in a back-and-forth motion.
Use a small spatula or spoon handle to pull out spikes of frosting
all around the sides.

Makes one 9-inch cake.

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