Chocolate Fudge Cake

Macaroni
April 21, 2012
Pineapple Delight
April 23, 2012
Show all

Ingredients:

  • 2 2/3 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1/3 cup light brown sugar
  • 1/4 cup best-quality cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup plus 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 3/4 cup unsalted butter, melted and cooled
  • 1/2 cup corn oil
  • 1 1/3 cups chilled water

For the fudge icing:

  • 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 3/4 cups confectioners’ sugar, sifted
  • 1 tablespoon vanilla extract

For The Cake:

  • Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
  • In a big bowl, combine the flour, sugars, cocoa, baking powder, baking soda and salt.
  • In another wide necked pot beat together the eggs, sour cream with vanilla until well mixed.
  • Using an electric beater, beat well the softened butter and corn oil until just mixed (you’ll need another big size bowl for this is using the hand beater; the standing beater comes with its own bowl), then mix in the water. Include the dry ingredients immediately and blend together on minimum speed.
  • Include the egg batter, and blend again until everything is well mixed and then pour into the already set tins.
  • And in fact, you could easily do this by hand.Now you’ll bake the cakes for almost 50 minutes, or until a wooden pick inserted in the middle comes out clean.
  • Cool the cakes on a wire rack for 20 minutes or more, and then you can slice them as you like (if you want to serve without icing).

For the icing:

  • Soft the chocolate in the microwave for 4 minutes – or melt it in a double boiler.
  • In another bowl mix the butter with beater until it’s creamy and smooth and then include the sieved confectioners’ sugar and mix with beater once more until everything’s light and smooth.
  • If you don’t sift, the icing will be unsettlingly lumpy. Then softly include the vanilla and chocolate and beat together until everything is shiny and soft.
  • Sandwich the center of the cake with almost a quarter of the icing, and then frost the top and all sides, too, thinning out and even it with a spatula of rubber.