FUDGY CHOCOLATE CAKE
By á-170560
Ingredients
- 6 oz. white chocolate, for garnish
- 1 cup (2 sticks) unsalted butter
- 1 cup plus 3 tablespoons granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 3 tablespoons unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1/2 pint heavy cream
- 10 1/2 oz. semisweet chocolate
Details
Preparation
Step 1
1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat over to 350 degrees.
2. Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
3. Bake cakes until a toothpick inserted in centers come out clean, 20-25 minutes. Leave cakes in pans to cool for 1 minute then turn onto a wire rack. Peel off lining paper; let cool.
4. Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.
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