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Devil's Fudge Cake

Source of Recipe


From "Baking at Home with the Culinary Institute of America"






List of Ingredients



• Flourless cooking spray, for greasing
  
• 2-1/2 cups cake flour
  
• 1-3/4 cups sugar
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 3 large eggs
  
• 3/4 cup (1-1/2 sticks) unsalted butter, melted
  
• 1-1/2 cups warm water
  
• 1 cup Dutch-process cocoa powder, sifted
  
• Devil's Fudge Icing (recipe follows)
  






Instructions



1. Preheat oven to 350° F. Coat two 8-inch cake pans lightly with cooking spray and dust lightly with all-purpose flour.
   
   
2. Sift the cake flour, sugar, baking powder, baking soda and salt into the bowl of a stand mixer fitted with the whisk attachment. On low speed, add the eggs, one at a time, beating well and scraping down the bowl with a rubber spatula after each addition. Add the butter and blend until a smooth batter forms, another 2 minutes. Add the cocoa powder last, mixing on medium speed until evenly blended, 2 to 3 minutes. Scrape down the bowl as needed while you mix.
   
   
3. Divide the batter evenly between the pans. Bake until a skewer inserted near the center of each comes out clean, 40 to 50 minutes. Cool the layers in the pans for a few minutes before turning out onto wire racks. Cool completely before filling and icing with Devil's Fudge Icing.
   
   Makes two (8-inch) layers,
   16 servings of filled and frosted cake.
   
   ............................
   
   DEVIL'S FUDGE ICING
   
   • 1-1/2 cups unsweetened cocoa powder
   • 1/2 cup (1 stick) unsalted butter, room temperature
   • 1/2 cup light corn syrup
   • 1 tsp vanilla extract
   • 1/2 tsp salt
   • 1/2 cup hot water
   • 2-1/4 cups confectioners' sugar, sifted
   
   In a stand mixer fitted with the paddle attachment, cream together the cocoa powder and butter on low speed until very smooth, about 2 minutes (scrape down the bowl with a rubber spatula as needed). Add the corn syrup, vanilla extract and salt, and continue to mix until evenly blended, 1 to 2 minutes. Add the hot water and mix on low speed until well combined.
   
   Add the confectioners' sugar and mix on low speed. Once completely blended, increase the speed to medium and whip until the icing is very smooth and light, 2 to 3 minutes.
   
   If you'd prefer the icing to be thicker once it is mixed, add more confectioners' sugar in 1/2-cup increments until you reach the desired consistency. Blend well between additions. Use immediately, or transfer to a storage container, cover tightly and refrigerate for up to 1 week. Allow the icing to return to room temperature before using it. If necessary, beat the icing using the paddle attachment on low speed until it is smooth and spreadable.
   
   Makes about 5 cups.