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Recipe
Chocolate Fudge Cake
Print Full
3 X 5
4 X 6
Source:
Le Cordon Bleu Home Collection - Cakes
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Ratings:
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Reviews:
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Active Time:
20 Minutes
Total Time:
1 Hour 15 Minutes
Yield:
Makes 2 cakes
This deliciously wicked cake is guaranteed to delight family and friends, whether served plain, with whipped cream or ice cream.
RECIPE 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
DIRECTIONS
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
Recipe reprinted by permission of
Tuttle Publishing/Periplus Editions
. All rights reserved.
Date Added:
01/01/2008
Part of These Recipe Collections
Find Similar Recipes »
Decadent and Classic Chocolate Cakes
Chocolate Fudge Fantastic
Nutrition Facts per Serving
Yield:
Makes 2 cakes
Calories:
367
Fat. Total:
21g
Fiber:
2g
Carbohydrates, Total:
45g
Sodium:
67mg
% Cal. from Fat:
51%
Cholesterol:
53mg
Protein:
4g
Spotlight Recipe Review
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1
reviews »
Rating:
by:
alana
Reviewed:
09/05/2009
yuuuuummmmmmmmmmmmmmmyyyyyyyyyyyy
See all of
alana
's reviews »
yum yum yum this was deliciouse
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