Cinnamon Chocolate Cake w/Fudge Frosting
Source of Recipe
The Pastry Shop
List of Ingredients
Cake
2 1/4 cups sugar
3/4 cup butter or margarine, softened
2 teaspoons Vanilla Essence
1 teaspoon Cinnamon Ground
6 eggs
125 gram unsweetened baking chocolate, melted
3 cups sifted plain flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups ice water, divided
Fudge frosting
700 grams semisweet chocolate melts
1 can (400 grams) sweetened condensed milk
1 teaspoon Vanilla Essence
1/2 teaspoon Cinnamon Ground
1/2 cup coffee-flavored liqueur (like Tia Maria)
Recipe
1. Lightly grease three 9-inch round cake pans and line each pan with wax
paper. Set aside.
2. Place sugar, butter, vanilla, and cinnamon in large mixer bowl. Cream
with electric mixer until light and fluffy. Beat in eggs and melted chocolate.
3. Sift flour with baking soda and salt. Beat one-third of dry ingredients
into chocolate mixture and stir in 3/4 cup ice water.
4. Repeat, using one-third of dry ingredients and remaining 3/4 cup ice
water. Stir in remaining dry ingredients. Divide batter evenly in prepared
pans.
5. Bake in 180 degree C oven 30 to 35 minutes. Do not overbake.
6. To make frosting, place about 1 inch water in bottom of double boiler
and heat to boil. Place chocolate , condensed milk, vanilla, and cinnamon
in top
of double boiler. Cover and place over (not in) boiling water. Remove
double boiler from heat. Let stand over water until chocolate has melted.
Add liqueur
and stir until smooth and glossy.
7. Remove cake from oven and cool in pans on wire racks 10 minutes. Remove
from pans, peel off wax paper, and place 1 layer on serving plate bottom side
up. Spread frosting over layer and top with second layer. Cover with
frosting and add third layer top side up. Spread remaining frosting on top
and sides
of cake.
Quantity:
Makes 3-layer, 9 -inch cake
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