Fudgy Chocolate Cake

By ghinman

Ingredients

• 6 oz. white chocolate, for garnish
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 3 tbs. granulated sugar
• 1 1/2 cups of all-purpose flour
• 1/2 cup plus 3 tbs. unsweetened cocoa powder
• 1 tbs. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 4 large eggs
• 3/4 cup of very hot water
• 1/2 pint heavy cream
• 10 1/2 oz. semisweet chocolate

Preparation

Step 1

Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350 degrees.
Grease the base of two 8" round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs, in a large bowl. Using an electric mixer set on medium speed, beat until smooth. Continue beating until increased in volume, about 2 min. longer. Add the hot water and beat to incorporate, about 1 minute longer. Divide batter between pans.
Bake cakes until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Leave cakes in pans to cool for 10 min., then turn onto a wire rack. Peel off lining paper; let cool.
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.
Use a third of chocolate frossting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.