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Chocolate Egg Fudge Cake
Chocolate Egg Fudge Cake
- Recipe Submitted by Gemini on 11/27/2014
Category: Gifts, Holiday, Chocolate, Cakes
Ingredients List
- ~~~~~~~~~~~For the Cake~~~~~~~~~~~~
- 2 cups (14 ounces) sugar
- 2 cups (8 1/2 ounces) flour
- 2 Tbsp (3/8 ounce) cornstarch
- 3/4 cup (2 1/4 ounces) dark cocoa or Dutch-process cocoa
- 2 tsp baking powder
- 2 tsp espresso powder
- 1/2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 3/4 cup (5 1/4 ounces) vegetable oil
- 2 tsp vanilla
- 1 1/4 cups (10 ounces) water
- ~~~~~~~~~~~For the Filling~~~~~~~~~~~~
- 12 ounces semisweet chocolate
- 6 ounces cream (light, whipping, or heavy) or milk, or a combination
- 3 Tbsp Framboise
- ~~~~~~~~~~~~~For the Frosting~~~~~~~~~~~
- 8 ounces semisweet chocolate
- 4 ounces cream (light, whipping, or heavy)
Directions
Preheat the oven to 350 degF. Lightly grease and flour two 8" x 2" round cake pans.
For the Cake:
Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.
Bake the cakes for 35 to 38 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
For the Filling:
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Stir in the Framboise (see KAF recipe for alternative flavoring options)
Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.
For the Frosting:
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.
Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it”™s done dripping, you may smooth the sides with an icing spatula, if desired.
Allow the cake to rest, covered with a cake cover until the chocolate is set; overnight is good, though several hours are sufficient.
For the Cake:
Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.
Bake the cakes for 35 to 38 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
For the Filling:
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Stir in the Framboise (see KAF recipe for alternative flavoring options)
Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.
For the Frosting:
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.
Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it”™s done dripping, you may smooth the sides with an icing spatula, if desired.
Allow the cake to rest, covered with a cake cover until the chocolate is set; overnight is good, though several hours are sufficient.
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