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Chocolate Fudge Cake I




Source of Recipe


CD Kitchen


List of Ingredients




butter (for the pan)
flour (for the pan)
1 cup whole milk
3 ounces unsweetened chocolate -- coarsely chopped
3 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter -- at room temperature
1 1/2 cups brown sugar
1 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/3 cup canola oil
1 1/2 cups warm (not hot) black coffee


Recipe



Set the oven at 325 degrees. Butter a 9-by-13-inch baking pan. Line it
with parchment paper. Butter the paper and dust it with fl our, tapping
out the excess; set aside.

In a small saucepan over medium-low heat, heat the milk and chocolate,
stirring, until it is smooth. Do not let it boil. Remove from the heat
and set aside to cool.

Sift together the flour, baking soda, and salt.

With an electric mixer, beat the butter for 1 minute, until creamy. Add
the brown and granulated sugars and beat at medium speed for 2 minutes.

Add the eggs to the batter one at a time, beating well after each. Beat
in the vanilla, then the oil in a thin, steady stream.

With the mixer on low speed, gradually beat the chocolate mixture into
the batter. Add the fl our mixture to the batter alternately with the
coffee, beginning and ending with fl our (the batter will be thin).
Scrape up the batter from the bottom a few times.

Pour the batter into the pan and bake for 50 to 60 minutes or until a
toothpick inserted in the center of the cake comes out clean. Cool on a
wire rack.

Frost or dust the top or cut the cake in half and make a layer cake.

TURNING ONE LAYER INTO TWO: Turn out the cake and set it right side up
on a board. Cut the cake in half to make two smaller pieces about 9 by 6
1/2 inches each. Set one right side up (the one that is slightly
crowned) on a rectangular platter. Use a long metal spatula to frost the
top. Set the other piece on top of the first. Frost the top and sides of
the cake.

If you want to frost just the top, leave the cake in the pan. Or dust
the top with confectioners' sugar.