scratch - Chocolate Fudge Cake Recipe
Source of Recipe
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Recipe Link: www.baking911.com/recipe_cakes_chocolate_fudge_Moms.htm List of Ingredients
scratch - Chocolate Fudge Cake Recipe
CAKE:
2 sticks unsalted butter, room temperature
2 cups sugar
2 large eggs
1/2 cup sour cream or buttermilk
(I prefer to use sour cream - it makes the cake very moist)
2 cups sifted cake flour
3 ounces bittersweet chocolate squares
1 teaspoon baking soda (added last)
1 cup hot, strong coffee (or, 2 teaspoons instant espresso
...or instant coffee powder dissolved in 1 cup hot water)
FROSTING: (Buttercream Icing also works well).
4 ounces bittersweet chocolate squares
4 cups confectioner's sugar
4 to 5 or more tablespoons milk
1 tablespoon vanilla extract
CAKE:
1. Position a rack in the center of the oven and preheat to 350 degrees F.
Grease and flour 2, 8-inch round nonstick cake pans or an 11x7-inch
rectangular pan. The batter is very soupy and will stick to the pans unless
properly prepared.
2. Melt the chocolate squares. For small amounts, place in a heatproof bowl
or on a piece of foil with formed edges while the oven is preheating. It
will take about 5 - 10 minutes to melt. Let cool until tepid.
3. With preferably a stand mixer (a hand-held one can be used, but with a
large amount of butter and sugar, a stand one is better), cream the butter
and sugar together until it is light in color and fluffy. Scrape down the
sides of the bowl often. Beat in melted chocolate. Add the buttermilk, eggs
and beat until smooth/
4. Add the flour in small amounts to the butter mixture. Mix until smooth.
With a cup held over the mixing bowl, dissolve the baking soda in a cup
coffee. The mixture bubbles up and spills. Add to the batter and mix until
smooth. The batter will be very thin. Divide it equally between prepared
pans.
5. Bake until the cakes begin to pull away from the sides of the pans,
about 30 minutes. Do not overbake. Do not open the oven until the last 5
minutes of baking. Cool in the pans on wire cake rack for 10 minutes.
Invert onto racks. Turn right side up and cool completely.
6. Place one cake, flat side up, on a serving platter. Spread with 1/3 of
the Fudge Frosting. Frost the top and sides of the cake with the remainder
and serve.
FROSTING:
1. Melt chocolate squares and cool until tepid. Beat together ingredients.
If this is too runny or dry, add sugar or milk to correct. Best used when
applied to the cake at room temperature.
Serves 12
Nutritionals: Frosted cake per slice - 603 calories, 28 fat grams (11 grams
of saturated fat), and 100 milligrams of cholesterol.
reduced fat version below:
;;;;;;;;
I reduced the fat in Mom's full-fat Chocolate Fudge Cake, an old family
favorite. I have baked this version of the cake for family, cousins and
other relatives. No one could tell that it wasn't my Mom's full-fat version
!
Reduced-Fat Chocolate Fudge Cake Recipe
CAKE:
2 ounces bittersweet chocolate (2 squares)
1-3/4 cups sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup sour cream or buttermilk
1 large egg
2 large egg whites
2 cups cake flour, not self-rising
1/2 cup Dutch-process OR natural cocoa powder - can be used interchangeably
in this recipe
1 cup hot, strong coffee (or, 2 teaspoons instant espresso or instant coffee
powder dissolved in 1 cup hot water)
1 teaspoon baking soda (added last)
1 batch Chocolate Fudge Reduced-Fat Frosting, recipe below
1. Position a rack in the center of the oven and preheat to 350 degrees F.
Grease and optionally dust with cocoa powder (best used with "flouring"
chocolate cake pans), two 8-inch round nonstick cake pans. The batter is
very soupy and will stick to the pans unless properly prepared.
2. Melt the chocolate squares. Let cool until tepid.
3. In a medium bowl, using a handheld electric mixer, cream the butter and
sugar together until it resembles coarse bread crumbs, and scraping down the
sides of the bowl often, about 2 minutes. Beat in melted chocolate. Add
the buttermilk, eggs, egg whites and beat until smooth.
4. In a medium bowl, whisk together the flour and cocoa until well
combined. (if the cocoa is lumpy, sift it, after measuring, onto a piece of
waxed paper). With a large mixing spoon, add the flour mixture into the wet
ingredients, scraping down the bowl often. Mix until smooth. With a cup
held over the mixing bowl, dissolve the baking soda in a cup of hot coffee.
The mixture will bubble up and may spill. Add to the batter and mix until
smooth. The batter will be very thin. Divide it equally between prepared
pans.
5. Bake until the cakes begin to pull away from the sides of the pans,
about 30 minutes. Do not overbake. Do not open the oven until the last 5
minutes of baking. Cool in the pans on wire cake rack for 10 minutes.
Invert onto racks. Turn right side up and cool completely.
6. Place one cake, flat side up, on a serving platter. Spread with 1/3 of
the Fudge Frosting. Frost the top and sides of the cake with the remainder
and serve.
Chocolate Fudge Reduced-Fat Frosting: Frosts two, 8-inch layers, the top of
one 9 x 13-inch sheet cake or 12 cupcakes
1 ounce bittersweet chocolate
1 teaspoon instant espresso coffee powder
2 tablespoons boiling water
1 tablespoon unsalted butter, melted
1 tablespoon Dutch-process cocoa powder
1-1/2 cups confectioner's sugar
2 tablespoons 1 percent low-fat milk
1/2 teaspoon vanilla extract
Melt the chocolate squares. Let cool until tepid.
Beat together ingredients. If this is too runny or dry, add sugar or milk
to correct. Best used when applied to the cake at room temperature.
Serves 12
Nutritional Analysis: Per serving, frosted - About 322 calories (5 percent
from protein; 70 percent from carbohydrates; 24 percent from fat), 5 grams
protein, 61 grams carbohydrates, 9 grams fat (5 grams saturated fat), 31
milligrams cholesterol, 100 milligrams sodium
Recipe
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