Chocolate Fudge Cake With Butterscotch Fudge Frosting |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 8 |
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My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.* Ingredients:
3 ounces unsweetened chocolate |
1 cup granulated sugar, plus |
2 tablespoons granulated sugar |
6 tablespoons butter, softened |
3/4 teaspoon baking soda |
3/4 teaspoon salt |
3/4 teaspoon vanilla extract |
2 large eggs |
1 1/4 cups flour |
1/2 cup milk |
2 ounces unsweetened chocolate |
1/2 cup packed light brown sugar or 1/2 cup dark brown sugar |
1/3 cup heavy cream |
2 tablespoons butter |
1/4 teaspoon vanilla extract |
1 pinch salt |
2 cups powdered sugar |
1 (12 ounce) can evaporated milk (optional) |
2 cups granulated sugar (optional) |
8 ounces unsweetened chocolate (optional) |
1 teaspoon vanilla extract (optional) |
1 pinch salt (optional) |
Directions:
1. CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
2. Remove pan from heat; let cool until lukewarm.
3. Meanwhile, preheat oven to 350*F.
4. Grease an 8 1/4x4 1/2 loaf pan; line the bottom with waxed paper.
5. Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
6. Beat with an electric mixer on high speed until well blended.
7. (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
8. Add the other egg.
9. Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
10. Beat in the remaining flour and milk, then the chocolate, until blended.
11. Scrape batter into the prepared pan.
12. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool the cake in the pan for 5 minutes.
14. Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
15. Turn right side up and cool completely.
16. MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
17. Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
18. With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
19. Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
20. Reduce mixer speed to low and beat in the remaining powdered sugar.
21. Increase speed to medium and beat the frosting for 1 minute longer.
22. ASSEMBLE THE CAKE: Cut the cake in 2 layers.
23. Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
24. Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
25. MAKE THE FUDGE SAUCE: (OPTIONAL).
26. Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
27. Reduce heat to low and simmer for 5 minutes.
28. Remove saucepan from heat.
29. Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
30. Beat with an electric mixer on high speed (be careful-the chocolate will spatter at first) until smooth and thick, about 3 minutes.
31. Serve warm.
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