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Chocolate Fudge Cake

Source: Le Cordon Bleu Home Collection - Cakes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  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
Chocolate Fudge Cake Recipe at Cooking.com
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 »
 Chocolate Fudge Fantastic
 Decadent and Classic Chocolate Cakes
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 See all 1 reviews »

Rating: 5
by: alana Reviewed: 09/05/2009
yuuuuummmmmmmmmmmmmmmyyyyyyyyyyyy
yum yum yum this was deliciouse
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