Email to Snu Me      

Cake- Chocolate Fudge Cake

Source of Recipe

unknown


List of Ingredients


1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Chocolate Ganache (recipe follows)
Chocolate sprinkles (optional) OR chopped toasted almonds OR pecans
CHOCOLATE GANACHE
4 cups semisweet chocolate chips (two 12-ounce packages)
2 cups heavy whipping cream
3 tablespoons butter, cut up
2 teaspoons vanilla





Recipe

In a large mixer bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.

For Cake:
With an electric mixer on medium speed, beat in eggs, milk, oil and vanilla; beat 2 minutes on medium speed. On lowest speed (to avoid splattering), beat in boiling water (batter will be thin) until well blended.

Pour into 2 greased and floured 9-inch round layer cake pans, dividing evenly.

Bake in preheated 350-degree oven about 30 to 33 minutes or until cakes test done. Cool in pans 15 to 20 minutes, then remove to racks to cool completely.

When cool, with a long serrated knife, cut each layer in half horizontally. Spread a layer of Chocolate Ganache over bottom layer and over tops of 2 more cake layers and stack together on a large serving plate. Place remaining cake layer on top of cake stack. Frost top and sides of cake with Chocolate Ganache. Press chocolate sprinkles or nuts into ganache around sides of cake, if desired. Refrigerate cake until serving time. Makes 1 (9-inch) cake

For Ganache
In a large microsafe glass bowl or glass measure, combine chocolate chips and whipping cream.

Heat on high (100 percent) power in microwave oven 1 1/2 to 2 1/2 minutes. Remove from microwave, stirring until chocolate is melted and mixture is well blended. Add butter and vanilla, stirring until butter is melted and mixture is well blended.

Cool in refrigerator, stirring occasionally, until of good spreading consistency to spread over cake layers. Use to fill and frost top and sides of a 4-layer 9-inch cake.

From LA Daily News 12/13/00