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Chocolate-Chocolate-Chocolate-Chip Fudge Cake
Chocolate-Chocolate-Chocolate-Chip Fudge Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Chocolate, Cakes
Ingredients List
- --------------------------------CAKE LAYERS--------------------------------
- 1/4 lb Unsalted butter
- - (room temperature) PLUS:
- 2 2/3 tb Unsalted butter
- - (at room temperature)
- 2 c Granulated sugar
- 3 Eggs
- 2 c Sifted all-purpose flour
- 3/4 c Unsweetened cocoa powder
- -(preferably Dutch process)
- 1 1/4 ts Baking soda
- 1/4 ts Baking powder
- 1/2 ts Salt
- 1 1/2 c Milk
- 1 ts Vanilla extract
- 1/4 c Chocolate-mint liqueur
- - (such as Vandermint)
Directions
CHOCOLATE FUDGE FILLING
2/3 c Granulated sugar
1/2 c Heavy cream
2 1/2 oz Unsweetened chocolate
1 tb Light corn syrup
2 tb Unsalted butter
CHOCOLATE CREAM
2 1/2 c Heavy cream
3 1/2 tb Unsweetened cocoa powder
-(preferably Dutch process)
7 tb Confectioners' sugar
ASSEMBLY AND CHOCOLATE SYRUP
3 tb Chocolate chips
2 tb Unsweetened cocoa powder
-(preferably Dutch process)
2 tb Light corn syrup
1 tb Granulated sugar
PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round
cake pans with waxed paper; butter and flour the pans; tap out any excess
flour. In a mixer bowl, beat the butter until light and fluffy. Gradually
add the sugar and continue beating until smooth. One at a time, beat in the
eggs until well-blended. Sift together the flour, cocoa, baking soda,
baking powder and salt. Add to the egg mixture in thirds, alternating with
the milk, mixing only until blended. Blend in the vanilla and liqueur.
Divide the batter between the two prepared pans. Bake until the tops of
the cakes are springy to the touch, 40 to 45 minutes. Remove from the oven
and set on racks to cool for 30 minutes. Loosen the edges with a knife and
unmold. Peel off the waxed paper. Set the cakes on a rack and let cool
completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate and
corn syrup in a small heavy saucepan. Bring to a simmer over moderate heat,
stirring frequently. Reduce the heat to low and cook for 10 minutes, or
until the mixture thickens. Remove from the heat, dot the top with the
butter and let cool to room temperature, about 15 minutes. When cool, stir
in the butter until the fudge filling is smooth and creamy. PREPARE THE
CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. Gradually
add the confectioners' sugar and continue beating until stiff. ASSEMBLE THE
CAKE: Cover one cake layer with all of the fudge filling. Sprinkle evenly
with the chocolate chips. Spread 1/2 cup of the chocolate cream on top of
the chips. Top with the second cake layer and cover the top and sides of
the cake iwth half of the remaining chocolate cream. Use the remainder in a
pastry bag to decorate the cake as desired. Refrigerate for up to 3 hours
before serving time. PREPARE THE SYRUP: Combine the cocoa, corn syrup,
sugar and 2 tablespoons of water in a small heavy saucepan. Bring to a
simmer over low heat and cook, stirring constantly, for 2 minutes. Transfer
the syrup to a small bowl and let cool to room temperature, stirring once
or twice, to prevent a skin from forming. Just before serving, drizzle the
syrup over the top of the cake in a lacy design.
2/3 c Granulated sugar
1/2 c Heavy cream
2 1/2 oz Unsweetened chocolate
1 tb Light corn syrup
2 tb Unsalted butter
CHOCOLATE CREAM
2 1/2 c Heavy cream
3 1/2 tb Unsweetened cocoa powder
-(preferably Dutch process)
7 tb Confectioners' sugar
ASSEMBLY AND CHOCOLATE SYRUP
3 tb Chocolate chips
2 tb Unsweetened cocoa powder
-(preferably Dutch process)
2 tb Light corn syrup
1 tb Granulated sugar
PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round
cake pans with waxed paper; butter and flour the pans; tap out any excess
flour. In a mixer bowl, beat the butter until light and fluffy. Gradually
add the sugar and continue beating until smooth. One at a time, beat in the
eggs until well-blended. Sift together the flour, cocoa, baking soda,
baking powder and salt. Add to the egg mixture in thirds, alternating with
the milk, mixing only until blended. Blend in the vanilla and liqueur.
Divide the batter between the two prepared pans. Bake until the tops of
the cakes are springy to the touch, 40 to 45 minutes. Remove from the oven
and set on racks to cool for 30 minutes. Loosen the edges with a knife and
unmold. Peel off the waxed paper. Set the cakes on a rack and let cool
completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate and
corn syrup in a small heavy saucepan. Bring to a simmer over moderate heat,
stirring frequently. Reduce the heat to low and cook for 10 minutes, or
until the mixture thickens. Remove from the heat, dot the top with the
butter and let cool to room temperature, about 15 minutes. When cool, stir
in the butter until the fudge filling is smooth and creamy. PREPARE THE
CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. Gradually
add the confectioners' sugar and continue beating until stiff. ASSEMBLE THE
CAKE: Cover one cake layer with all of the fudge filling. Sprinkle evenly
with the chocolate chips. Spread 1/2 cup of the chocolate cream on top of
the chips. Top with the second cake layer and cover the top and sides of
the cake iwth half of the remaining chocolate cream. Use the remainder in a
pastry bag to decorate the cake as desired. Refrigerate for up to 3 hours
before serving time. PREPARE THE SYRUP: Combine the cocoa, corn syrup,
sugar and 2 tablespoons of water in a small heavy saucepan. Bring to a
simmer over low heat and cook, stirring constantly, for 2 minutes. Transfer
the syrup to a small bowl and let cool to room temperature, stirring once
or twice, to prevent a skin from forming. Just before serving, drizzle the
syrup over the top of the cake in a lacy design.
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