6/10/07

Layered Fudge Cake

Sometimes I jot down recipes by hand or take a photo of them when I'm sitting in the waiting room of a dentist or doctors office, or even having my car fixed at the dealership. Other times I scribbed down (by hand) a recipe I see online but I don't have my printer hooked up to my laptop at the moment... still other times I get recipes from friends and family. I don't always jot down where I got the recipe from. This is one of those. I have it sitting in my files and I think it came from a magazine. Either way it's a rich, delicious cake that would be wonderful with a tiny dollop of whipped and sweetened heavy cream on top. Heavenly!



Layered Fudge Cake

2 cups sugar
2 cups flour
2 tablespoons cornstarch
3/4 cup Dark Cocoa
2 t baking powder
2 t espresso powder
1/2 t baking soda
1 t salt
4 large eggs
3/4 cup canola oil
2 t vanilla
1 1/4 cups water

Filling
12 oz. semisweet chocolate
6 oz. cream (light, whipping, or heavy) or milk, or a combination
flavors of your choice (see filling directions below)



Icing
8 oz. semisweet chocolate
4 oz. cream (light, whipping, or heavy)

Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.

Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

To make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.

Either flavor the filling all one flavor, or use a different flavor for each layer of filling.

To mix and match flavors, divide the filling into three parts, and flavor each differently to taste, with an extract; or with about 1 tablespoon liqueur for each flavor.

Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. All to set overnight to set up. Does not need to be refrigerated, but it does need to be covered.

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