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A lot of chocolate — the candy kind — has been sold, given, and eaten this month. But what about that unsweetened baking chocolate in the back of your cupboard, the stuff you’re not quite sure what to do with? Here’s a great recipe that uses unsweetened chocolate (plus plenty of sugar, don’t worry) to make a rich, frosted, fudge-flavored homemade layer cake. If you stay at the Inn & Spa At Cedar Falls -Hocking Hills Lodging near Logan, Ohio, you may get to watch it being baked in their open kitchen. But if you’re staying home, it makes a great weekend project.
Chocolate Fudge Cake
2015-01-30 10:19:39
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Ingredients
- ½ cup butter
- 4 oz unsweetened chocolate, broken up
- 2½ cups flour
- 2¼ cups sugar
- 1 cup unsweetened cocoa powder
- ½ teaspoon baking power
- 2 teaspoons baking soda
- 1½ teaspoon salt
- 1½ cups sour cream
- 3 eggs
- 2 teaspoons vanilla extract
Frosting
- 4 oz unsweetened chocolate, broken up
- ½ cup solid vegetable shortening
- ½ cup butter softened
- ¼ cup sour cream 1/3 cup milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 box (1 pound ) confectioners’ sugar
- ½ cup cocoa powder
Garnish
- Whipped cream and berries
Instructions
- Heat oven to 350. Grease and flour two 9-inch round cake pans.
CAKE
- In a glass bowl, melt butter and chocolate together in microwave on high until melted and smooth, 1 to 1-1/2 minutes stirring halfway through. Set aside. Beat on slow speed the flour, sugar, cocoa, baking soda, baking powder and salt until blended.
- Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla. Beat 30 seconds on low and until dry ingredients are moistened. Increase to medium, then beat 2 minutes. Pour into prepared pans.
- Bake for 40 minutes or until cake layers spring back when pressed.
- Cool layers in pans on rack 10 minutes. Remove cakes to rack to cool.
- FROSTING: In a small glass bowl, melt chocolate in microwave on high for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.
- 7. Place a cake layer on pedestal. Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top with remaining layer. Frost top and sides, swirling decoratively. Garnish with whipped cream and berries.
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