Ingredients
1 lb milk chocolate
1/2 lb semisweet or extra-bittersweet choc, ola
3/4 lb softened butter
1 fudge cake
3 cup cake flour
2 cup light-brown sugar
2 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 cup milk
3 eggs
1 1/2 tsp vanilla extract
4 oz unsweetened chocolate
6 oz softened butter
Directions
MILK CHOCOLATE FROSTING
PREPARATION: FROSTING. Chop both chocolates into coarse bits and
melt in a double boiler set over hot (not boiling) water. Stir
occasionally until completely melted. Remove pan from hot water and
allow the chocolate to cool until just no longer warm to the touch,
about 20 minutes. Place the butter in a bowl and beat in the cooled
chocolate until the mixture is evenly blended, about 3 minutes.
Frosting can be stored at a cool temperature for up to 3 days, or
several months in the freezer. Heat the oven to 350F. Butter two
9-inch round cake pans and line them with buttered and floured
parchment paper or waxed paper.
FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl, mixx
together the flour, sugar, baking powder, baking soda, and salt,
breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup
of the milk with the eggs and vanilla; set aside. Chop the chocolate
into coarse bits and melt in a double boiler set over hot (not
boiling) water. Combine the remaining cup of milk and the butter with
the mixed dry ingredients and beat for 1 1/2 minutes, scraping the
sides of the bowl twice. Add the egg mixture in 3 parts, scraping the
sides of the bowl and beating for 20 seconds after each addition. Add
the melted chocolate and beat until just incorporated. Pour the
batter into the prepared pans and bake in the center of the preheated
oven until the cake springs back when lightly pressed in the center,
25 to 30 minutes. Cool the cakes in their pans for 10 minutes and
invert onto racks. Cool completely before frosting. Frost the top
surface of one layer of cake and top with the second layer. Spread
the remaining frosting on the top and sides of the cake. Make a
decorative pattern zigzag in the frosting by pulling a serrated knife
across the surface in a back-and-forth motion. Use a small spatula
or spoon handle to pull out spikes of frosting all around the sides.
Cake can be completed a day ahead and refrigerated.
SERVING: Return to room temperature if refrigerated. Cut into wedges
and serve.
Makes one 9-inch cake.
[ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters
Servings: 9 servings
Chocolate Fudge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as a concept can be found way back into ancient history, certainly as far into history as early Egypt, and possibly even further. Interesting though that is, mostly, these old cookbooks were just simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to historians is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts describing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef tells us how the cooks of Roman times made use of a wide range of herbs, including a few you will know like basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us many foods and herbs from the East, including spices such as parsley and basil. These new foods and tastes caused an eruption in cookery books, the majority of which are now in private collections. Over the following few centuries, the rich families of Europe competed with each other to lay on the most exotic meals, and as a result chefs and their recipe collections were much in demand. However, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, recipe books were in high demand, mostly as a result of increased literacy, more spare time and having more money. The arrival of TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chocolate Fudge Cake recipe.
