This deliciously wicked cake is guaranteed to delight family and friends, whether served plain, with whipped cream or ice cream.
- 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
- 2/3 cup water
- 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
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; 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 Periplus Editions. All rights reserved.
nutrition information per serving
367 calories; 21g total fat; 53mg cholesterol; 67mg sodium; 45g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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