CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Cakes, Chocolate |
1 |
Servings |
INGREDIENTS
|
|
Milk Chocolate |
1 |
lb |
Milk Chocolate |
1/2 |
lb |
Semisweet Or Extra-Bitterswe |
|
t |
Chocolate |
3/4 |
lb |
Butter, softened |
3 |
c |
Cake Flour |
2 |
c |
Light Brown Sugar |
2 1/4 |
t |
Baking Powder |
3/4 |
t |
Baking Soda |
3/4 |
t |
Salt |
1 1/2 |
c |
Milk |
3 |
|
Eggs |
1 1/2 |
t |
Vanilla Extract |
4 |
oz |
Unsweetened Chocolate |
6 |
oz |
Butter, softened |
INSTRUCTIONS
PREPARATION: FROSTING. 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.
Frosting can be stored at a cool temperature for up to 3 days, or
several months in the freezer. Heat the oven to 350F. Butter two
9-inch round cake pans and line them with buttered and floured
parchment paper or waxed paper. FUDGE CAKE. 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. Cake can be completed a day ahead and refrigerated.
SERVING: Return to room temperature if refrigerated. Cut into wedges
and serve. Makes one 9-inch cake. Recipe By : kdeck@epaus.
island. net (Karen Deck) From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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