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Chocolate Fudge Cake




Source of Recipe


Source: Le Cordon Bleu Home Collection - Cakes


List of Ingredients




For Cake:

1/2 cup unsalted butter

1/3 cup vegetable oil

1 1/4 cups sugar

1 cup chopped good-quality semisweet chocolate

1/3 cup milk

2 cups all-purpose flour

1/3 cup cocoa powder

1 tablespoon baking powder

Pinch of baking soda

2 eggs


For Fudge Topping:

1/2 cup heavy cream

1 tablespoon light corn syrup

1 1/4 cups chopped good-quality semisweet chocolate



Recipe



FOR CAKE: Preheat the oven to 325 degrees F. Line two 6-cup loaf pans, each 8 1/2 x 4 1/2 x 2 inches.


Following the melt-and-mix method, combine the butter, oil, sugar, chocolate, milk and 2/3 cup water in a large saucepan and stir over low heat until the sugar dissolves and the chocolate melts. Remove from the heat. Sift together the flour, cocoa, baking powder and baking soda into a bowl. Beat in the chocolate mixture (using a wire whisk means the mixture is less likely to form lumps).


Gradually beat the eggs, one at a time, into the chocolate mixture. Pour into the loaf pans and smooth the top with the back of a spoon. Place the pans on a baking sheet and bake for 50 minutes, or until a skewer comes out clean when inserted into the center of each cake. Cool in the pans for 5 minutes. Turn out onto a wire rack; peel off the paper and cool completely, crust side-up.


FOR FUDGE TOPPING: Bring the cream and corn syrup just to a boil in a small saucepan, then remove from the heat. Put the chopped chocolate in a heatproof bowl and gradually add the cream a little at a time, stirring after each addition, until all the cream has been added and the mixture is smooth. Place the bowl into a larger bowl of ice or refrigerate until the mixture has cooled and thickened. Spoon onto the cakes and spread over the top with a flexible metal spatula. It may run a little over the sides.


CHEF'S TIP: Add a tablespoon of Grand Marnier and the finely grated rind of two oranges to the topping in step 4 to make a chocolate orange cake.


Serving size = 1/8 cake