1 lb Milk chocolate
1/2 lb Semisweet or
-extra-bittersweet chocolate
3/4 lb Softened butter
FUDGE CAKE
3 c Cake flour
2 c Light-brown sugar
2 1/4 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
1 1/2 c Milk
3 Eggs
1 1/2 ts Vanilla extract
4 oz Unsweetened chocolate
6 oz Softened butter
MILK CHOCOLATE FROSTING
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, mixx
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.
[ The Best of COOKS Magazine; 1987 ]
Yields
9 Servings
