Friday, January 6, 2012

S+S chow: chocolate fudge cake

It is so here....Friday! Rejoice. Ummm so we know everyone is trying to "cut back" right now. So why not indulge in this chocolate fudge cake?!?! Why I ask?? Ok, but seriously. This cake is absolutely amazeballs and you need to get you some. Just try your hand at this cake, and then start that resolution. Divine. Doesn't it look so scrumptious? Enough to inhale in one sitting? Totally. Enjoy! Happy weekend lovers! 
Chocolate Fudge Cake {via amanda's cooking}
ingredients
cake:
2 2/3 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup canola oil
1 1/3 cups chilled water
fudge frosting:
6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1 cup plus 2 tablespoons unsalted butter, softened
1 3/4 cups confectioners’ sugar, sifted
1 tablespoon vanilla extract

directions
for the cake:
Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared pans.
Bake the cakes for 25 to 30 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
for the frosting:
Melt the chocolate in the microwave – 2 to 3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl beat the butter until it’s soft and creamy and then add the sifted confectioners’ sugar and beat again until everything’s light and fluffy. Gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.



3 comments:

You are the best, the most, the everything.