Decadent Chocolate Fudge Cake

[Olga Drozd]

DECADENT CHOCOLATE FUDGE CAKE:

Chocoholics rejoice! This is a dense moist chocolaty smooth brownie like cake with a rich sensual chocolate fudge icing. This cake can be kept in the refrigerator for up to 3 days before serving.  To prevent the cake from absorbing refrigerator odors, store it in a tightly sealed plastic container.  Serve in thin slices because it is very rich.  I used Baker's Premium Dark chocolate (70% Cacao). FUDGE ICING: 2 cups tightly packed dark brown sugar 2 cups heavy whipping cream (35% m.f.) 8 ounces bittersweet baking chocolate, broken into 1/2-ounce pieces 6 Tablespoons unsalted butter, cut into 1-Tablespoon pieces Pinch salt Fudge Icing: Bring the brown sugar, cream, chocolate, small pinch of salt and butter  to a boil in a medium saucepan over medium high heat, stirring to dissolve the sugar and melt the chocolate and butter.  Adjust the heat to medium-low and simmer for 25 minutes, stirring all the time, until thickened and smooth.  Remove from heat.  Pour into a baking sheet with sides and use a rubber spatula to spread evenly. (I placed fudge icing in a 9 x 13 inch pan)  Refrigerate for 2 hours or longer until chilled thoroughly. CHOCOLATE FUDGE CAKE: 1 3/4 cups all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup unsalted butter, cut into 1 Tablespoon pieces (8 ounces) 8 ounces bittersweet baking chocolate, coarsely chopped 1 1/4 cups granulated sugar 3 large eggs 1/2 cup buttermilk 1 teaspoon pure vanilla extract

Preheat the oven to 325º F.  Place rack in the center of the oven.  Lightly coat TWO (9 inch by 1 1/2 inch) cake pans with some melted butter.  Line the bottom of pans with parchment paper, then lightly coat the paper with more melted butter.

Chocolate Fudge Cake: In a sifter, combine the flour, baking soda, and salt.  Sift onto a large piece of parchment paper.

Melt the chocolate and 1 cup butter in the top of a double boiler - make sure no water falls into the chocolate/butter mixture OR in a medium glass bowl in a microwave oven, stir until smooth.  NOTE:  I used the microwave oven. Place bowl with butter and chocolate in microwave and microwave at 50% power and check every minute  then stir, place back - microwave then stir.  Chocolate should melt in about 2 1/2 minutes at 50% power.

Place the granulated sugar and eggs in the bowl of a stand electric mixer fitted with a paddle.  Beat on medium-high for 2 minutes, until slightly thickened and pale yellow in color.  Add the melted chocolate and mix on LOW to combine, about 15 seconds.  Turn the mixer to LOW and gradually add the dry ingredients; mix until incorporated, about 30 seconds.  Stop and scrape down the sides of the bowl.  Add the buttermilk and vanilla and mix on LOW to combine, about 15 seconds.  Remove the bowl from the mixer, and use a rubber spatula to finish mixing the batter until thoroughly combine.  You will have 4 full cups of batter.

Immediately divide the batter into the prepared pans (each pan will have 2 full cups of batter), spreading evenly with a rubber spatula.  Bake on the center rack of the oven until a toothpick inserted into the center of each layer comes out clean, 25 to 28 minutes.  Remove from the oven and cool in the pans at room temperature for 15 minutes. Take a thin knife and run knife between cake and pan to loosen edges. Invert the cake layers onto cake circles or cake plates.  Carefully peel the paper away from the bottom of each layer.  Refrigerate the cake layers, uncovered, for at least 2 hours before assembling.

FUDGE ICING: Transfer the chilled fudge - scraping it into the bowl of a stand electric mixer fitted with a paddle.  Beat on high for 2 minutes until lighter in color (a very mellow chocolate brown) and slightly fluffy.

Remove the cake layers from the refrigerator.  Use an icing spatula to evenly and smoothly spread 2 1/2 cups of the icing over the top and sides of one of the inverted layers (baked top down).  Place a second layer, baked top up, on the icing and gently press it into place.  Evenly and smoothly spread the remaining icing onto the top and sides of the cake.  Refrigerate the cake for 1 hour before slicing and serving.

Heat the blade of a serrated knife under hot running water and wipe dry before cutting each slice.  Serves 10 to 12.

NOTE:  If you wish you can use semisweet baking chocolate instead of bittersweet chocolate.