Chocolate Chocolate Chocolate Chip Fudge Cake Recipe
Servings: 12
Ingredients
- 1/4 lb Unsalted butter (room temperature) PLUS:
- 2 2/3 Tbsp. Unsalted butter (at room temperature)
- 2 c. Granulated sugar
- 3 x Large eggs
- 2 c. Sifted all-purpose flour
- 3/4 c. Unsweetened cocoa pwdr (preferably Dutch process)
- 1 1/4 tsp Baking soda
- 1/4 tsp Baking pwdr
- 1/2 tsp Salt
- 1 1/2 c. Lowfat milk
- 1 tsp Vanilla extract
- 1/4 c. Chocolate-mint liqueur (such as Vandermint)
- 2/3 c. Granulated sugar
- 1/2 c. Heavy cream
- 2 1/2 ounce Unsweetened chocolate
- 1 Tbsp. Light corn syrup
- 2 Tbsp. Unsalted butter
- 2 1/2 c. Heavy cream
- 3 1/2 Tbsp. Unsweetened cocoa pwdr (preferably Dutch process)
- 7 Tbsp. Confectioners' sugar
- 3 Tbsp. Chocolate chips
- 2 Tbsp. Unsweetened cocoa pwdr (preferably Dutch process)
- 2 Tbsp. Light corn syrup
- 1 Tbsp. Granulated sugar
Directions
- PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour.
- In a mixer bowl, beat the butter till light and fluffy. Gradually add in the sugar and continue beating till smooth. One at a time, beat in the Large eggs till well-blended.
- Sift together the flour, cocoa, baking soda, baking pwdr and salt.
- Add in to the egg mix in thirds, alternating with the lowfat milk, mixing only till blended. Blend in the vanilla and liqueur. Divide the batter between the two prepared pans. Bake till the tops of the cakes are springy to the touch, 40 to 45 min. Remove from the oven and set on racks to cold for 30 min. Loosen the edges with a knife and unmold. Peel off the waxed paper. Set the cakes on a rack and let cold completely.
- PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn syrup in a small heavy saucepan. Bring to a simmer over moderate heat, stirring frequently. Reduce the heat to low and cook for 10 min, or possibly till the mix thickens. Remove from the heat, dot the top with the butter and let cold to room temperature, about 15 min. When cold, stir in the butter till the fudge filling is smooth and creamy.
- PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa till soft peaks form. Gradually add in the confectioners' sugar and continue beating till stiff.
- ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge filling. Sprinkle proportionately with the chocolate chips. Spread 1/2 c. of the chocolate cream on top of the chips. Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream. Use the remainder in a pastry bag to decorate the cake as desired. Chill for up to 3 hrs before serving time.
- PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2 Tbsp. of water in a small heavy saucepan. Bring to a simmer over low heat and cook, stirring constantly, for 2 min. Transfer the syrup to a small bowl and let cold to room temperature, stirring once or possibly twice, to prevent a skin from forming.
- Just before serving, drizzle the syrup over the top of the cake in a lacy design.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 12 servings | |
| Calories 533 | |
| Calories from Fat 192 | 36% |
| Total Fat 21.92g | 27% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 304mg | 13% |
| Potassium 169mg | 5% |
| Total Carbs 80.45g | 21% |
| Dietary Fiber 3.1g | 10% |
| Sugars 54.72g | 36% |
| Protein 7.81g | 12% |
