Chocolate Fudge Cake Baked Until the Center Springs Back

Chocolate Fudge Cake Baked Until the Center Springs Back is filed under Cakes and built around unsweetened chocolate 3 squares, cake flour, and baking powder. Plan on 16 people.

Count on 45 minutes of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For The Old Fashioned Fudge Cake

• 3 ounces unsweetened chocolate 3 squares
• 1-¾ cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher
• ½ cup unsalted butter 1 stick
• 1 ½ cups granulated sugar
• 2 eggs
• 7 ½ teaspoons white vinegar
• 1 cup whole milk

For the Whipped Chocolate Icing

• 6 ounces unsweetened baking chocolate 6 squares
• ½ cup unsalted butter 1 stick
• 2 ¼ cup confectioners sugar sifted
• 2 eggs
• 3 tablespoons hot water
• ½ teaspoon vanilla extract

How the cooking goes

Make the cake

1. Warm the oven to 350°F (standard) or 325°F (convection). Oil and flour two 9-inch cake pans and line with baking paper.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Sift & keep it to one side.
3. Warm chocolate either in a bain-marie (in a bowl over a pot of simmering water) or in the microwave in 30 second intervals. Once melted, allow to cool slightly.
4. With an electric mixer, or in the bowl of a electric mixer fitted with the paddle attachment, cream the butter and sugar together until the mixture is light in color and fluffy.
5. Add the eggs one at a time, beating well after each addition. Add the vinegar in with the last egg.
6. Put the melted chocolate and beat until the texture looks smooth.
7. Reduce the mixer to low speed, and alternately add the flour mixture and milk. You find that it is best to begin and end with the flour mixture. Scrape down the sides of the bowl as needed. You did this in three additions. Stop mixing as soon as the last of the flour has incorporated.
8. Portion the cake batter between the two prepared pans and smooth the top with an offset spatula. Bake in the preheated oven for 30-45 minutes. The center of the cake should spring back to the touch, and the edges will look set.
9. After 5 minutes in the pans, remove to a cooling rack and allow it to cool until it is no longer warm before frosting.

Make the icing & assemble

1. Set chocolate and butter in the top of a double boiler over moderate heat and cover until partially melted. Take it off the heat and stir until completely melted.
2. Set all remaining ingredients in a small metal bowl. Beat briefly just until mixed. Fill a larger bowl partially with ice water and nest the small bowl inside. Add the melted chocolate and butter and beat until the mixture thickens slightly. Keeping the small bowl on ice. Stir the chocolate icing with a flexible spatula until the icing thickens.
3. Lay a light coating on the bottom layer. Align the top layer on the bottom and continue icing the rest of the cake.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Pumpkin Olive Oil Cake Baked Until the Center Springs Back and Old Fashioned Fruit Cake Baked Until the Center Springs Back.