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Fudge Cake With Milk Chocolate Frosting
Author/Submitted by: kdeck@epaus.island.net (Karen Deck)
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients:
-----Milk Chocolate Frosting----- 1
Pound
Milk Chocolate 1/2
Pound
Semisweet Or Extra-Bittersweet Chocolate 3/4
Pound
Butter,
softened
-----Fudge Cake----- 3
Cups
Cake Flour 2
Cups
Light Brown Sugar 2 1/4
Tsp
Baking Powder 3/4
Tsp
Baking Soda 3/4
Tsp
Salt 1 1/2
Cups
Milk 3
Eggs 1 1/2
Tsp
Vanilla Extract 4
Ounces
Unsweetened Chocolate 6
Ounces
Butter,
softened
Directions:
PREPARATION: FROSTING. Chop both chocolates into coarse
bits and melt in a double boiler set over hot (not boiling) water. Stir
occasionally until completely melted. Remove pan from hot water and
allow the chocolate to cool until just no longer warm to the touch,
about 20 minutes. Place the butter in a bowl and beat in the cooled
chocolate until the mixture is evenly blended, about 3 minutes.
Frosting can be stored at a cool temperature for up to 3 days,
or several months in the freezer.
Heat the oven to 350F. Butter two 9-inch round cake pans and
line them with buttered and floured parchment paper or waxed paper.
FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl,
mix together the flour, sugar, baking powder, baking soda, and salt,
breaking up any lumps of sugar.
In a small bowl, whisk about 1/2 cup of the milk with the eggs
and vanilla; set aside. Chop the chocolate into coarse bits and melt
in a double boiler set over hot (not boiling) water. Combine the
remaining cup of milk and the butter with the mixed dry ingredients and
beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the
egg mixture in 3 parts, scraping the sides of the bowl and beating for
20 seconds after each addition. Add the melted chocolate and beat until
just incorporated.
Pour the batter into the prepared pans and bake in the center
of the preheated oven until the cake springs back when lightly pressed
in the center, 25 to 30 minutes. Cool the cakes in their pans for 10
minutes and invert onto racks. Cool completely before frosting.
Frost the top surface of one layer of cake and top with the
second layer. Spread the remaining frosting on the top and sides of
the cake. Make a decorative pattern zigzag in the frosting by pulling
a serrated knife across the surface in a back-and-forth motion. Use a
small spatula or spoon handle to pull out spikes of frosting all around
the sides.
Cake can be completed a day ahead and refrigerated.
SERVING: Return to room temperature if refrigerated. Cut into
wedges and serve.
Makes one 9-inch cake.
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