Sunday, January 25, 2009

Chocolate Fudge Cake


Chocolate Fudge Cake
Recipe courtesy Nigella Lawson
My changes & additions in italics.

For the cake:
2 2/3 C All Purpose Flour (sifted)
3/4 C plus 1 tablespoon granulated sugar
1/3 c light brown sugar
1/4 c best quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 c plus two tablespoons sour cream
you can substitute applesauce, I think it is better.
1 tablespoon vanilla extract
3/4 C unsalted butter, melted and cooled
1/2 vegetable oil
1 1/3 C chilled water

For the fudge icing:
6 oz bittersweet chocolate, minimum 70% cocoa solids
1 C plus 2 tablespoons unsalted butter softened
1 3/4 C confectioners sugar sifted
1 tablespoon vanilla extract

Preheat the oven to 350 degrees.
Butter or spray and flour two 8 in cake pans.
In a large bowl mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl whisk together eggs, sour cream (or applesauce) and vanilla until blended. Using a standing or hand-held mixer; beat together the the melted butter and vegetable oil until just blended, then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.

Bake the cake for 45-50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes,and then turn the cakes out onto the rack to cool completely.

To make the icing, melt the chocolate in the microwave, 2-3 minutes on medium should do it. In another bowl beat the butter until it's soft and creamy. Add the sifted confectioners sugar and beat again until everything is light and fluffy. Gently add the vanilla and chocolate and mix together until everything is glossy and smooth. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides as well.
Serves 10, or 1 with a broken heart.

Recipe & photo v. Nigella Bites. Photographer Francesca Yorke

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