Fudge Cake
- Thread starter TexCin
- Start date
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marmalady
Executive Chef
Here ya go - Chocolate, chocolate, chocolate!
CHOCOLATE LAYER CAKE W/CHOCOLATE GLAZE
12 servings
Filling:
1 ½ cups milk (NOT lowfat)
½ cup sugar
5 egg yolks
3 ½ T cornstarch
6oz.milk chocolate
1T butter
1tsp. vanilla
Bring milk to a simmer in heavy saucepan; remove from heat; combine sugar and cornstarch in large bowl. Beat egg yolks into sugar mixture; gradually whisk hot milk into yolk mixture. Return mixture to saucepan and whisk over medium heat tilmixture boils and thickens, about 1 minute. Remove from heat; add chocolate, butter and vanilla and whisk til smoth. Transfer filling to a bowl; cool, stirring occasionally. Gently press plastic wrap directly onto surface of filling; cover and chill til set, at least 3 hours.
Cake:
1 ½ cups sugar
1 1/3 cups flour
1tsp. baking soda
2/3 cup cocoa
¼ tsp. salt
½ tsp. baking powder
3/4 cup buttermilk
6T vegetable oil
2 eggs, beaten1 tsp. vanilla
3/4cup strong, fresh-brewed coffee*
Preheat oven to 325. Butter 17 ½ x11 ½ x1 inch jellyroll pan and line with parchment paper.
Sift sugar, flour, cocoa, soda and baking powder and salt into large bowl. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl. Add liquid ingredients to dry; mix just til combined; transfer batter to prepared pan, spreading evenly. Bake until tester comes out clean, about 20 minutes. Cool completely in pan on rack. Using a small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment and trim rough edges. Cut cake crosswise into three 5x10 ½ inch pieces.
Place 1 cake layer on platter; spread half of filling over top. Top with second layer; spread remaining filling over; top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely. Smooth sides with spatula. Refrigerate two hours.
Chocolate glaze: 1 ½ cups heavy cream 2T corn syrup 12oz.bittersweet chocolate
Bring cream to simmer over low heat. Add chopped chocolate, whisk til smooth. Remove from heat and stir in corn syrup. Cool to lukewarm.
* If you don't want to use coffee, you can sub out water - but remember, coffee enhances the chocolate flavor.
CHOCOLATE LAYER CAKE W/CHOCOLATE GLAZE
Filling:
1 ½ cups milk (NOT lowfat)
½ cup sugar
5 egg yolks
3 ½ T cornstarch
6oz.milk chocolate
1T butter
1tsp. vanilla
Bring milk to a simmer in heavy saucepan; remove from heat; combine sugar and cornstarch in large bowl. Beat egg yolks into sugar mixture; gradually whisk hot milk into yolk mixture. Return mixture to saucepan and whisk over medium heat tilmixture boils and thickens, about 1 minute. Remove from heat; add chocolate, butter and vanilla and whisk til smoth. Transfer filling to a bowl; cool, stirring occasionally. Gently press plastic wrap directly onto surface of filling; cover and chill til set, at least 3 hours.
Cake:
1 ½ cups sugar
1 1/3 cups flour
1tsp. baking soda
2/3 cup cocoa
¼ tsp. salt
½ tsp. baking powder
3/4 cup buttermilk
6T vegetable oil
2 eggs, beaten1 tsp. vanilla
3/4cup strong, fresh-brewed coffee*
Preheat oven to 325. Butter 17 ½ x11 ½ x1 inch jellyroll pan and line with parchment paper.
Sift sugar, flour, cocoa, soda and baking powder and salt into large bowl. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl. Add liquid ingredients to dry; mix just til combined; transfer batter to prepared pan, spreading evenly. Bake until tester comes out clean, about 20 minutes. Cool completely in pan on rack. Using a small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment and trim rough edges. Cut cake crosswise into three 5x10 ½ inch pieces.
Place 1 cake layer on platter; spread half of filling over top. Top with second layer; spread remaining filling over; top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely. Smooth sides with spatula. Refrigerate two hours.
Chocolate glaze: 1 ½ cups heavy cream 2T corn syrup 12oz.bittersweet chocolate
Bring cream to simmer over low heat. Add chopped chocolate, whisk til smooth. Remove from heat and stir in corn syrup. Cool to lukewarm.
* If you don't want to use coffee, you can sub out water - but remember, coffee enhances the chocolate flavor.
