Ingredients
CAKE LAYERS
1/4 lb unsalted butter (room temperature), plus:
2 2/3 tbsp unsalted butter (at room temperatu, re)
2 cup granulated sugar
3 eggs
2 cup sifted all-purpose flour
3/4 cup unsweetened cocoa powder (preferabl, y dutch process
1 1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 cup milk
1 tsp vanilla extract
1/4 cup chocolate-mint liqueur (such as va, ndermint)
CHOCOLATE FUDGE FILLING
2/3 cup granulated sugar
1/2 cup heavy cream
2 1/2 oz unsweetened chocolate
1 tbsp light corn syrup
2 tbsp unsalted butter
CHOCOLATE CREAM
2 1/2 cup heavy cream
3 1/2 tbsp unsweetened cocoa powder (preferabl, y dutch process
7 tbsp confectioners' sugar
ASSEMBLY AND CHOCOLATE SYRUP
3 tbsp chocolate chips
2 tbsp unsweetened cocoa powder (preferabl, y dutch process
2 tbsp light corn syrup
1 tbsp granulated sugar
Directions
PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch
round cake pans with waxed paper; butter and flour the pans; tap out
any excess flour. In a mixer bowl, beat the butter until light and
fluffy. Gradually add the sugar and continue beating until smooth.
One at a time, beat in the eggs until well-blended. Sift together the
flour, cocoa, baking soda, baking powder and salt. Add to the egg
mixture in thirds, alternating with the milk, mixing only until
blended. Blend in the vanilla and liqueur. Divide the batter between
the two prepared pans. Bake until the tops of the cakes are springy
to the touch, 40 to 45 minutes. Remove from the oven and set on racks
to cool for 30 minutes. Loosen the edges with a knife and unmold.
Peel off the waxed paper. Set the cakes on a rack and let cool
completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate
and corn syrup in a small heavy saucepan. Bring to a simmer over
moderate heat, stirring frequently. Reduce the heat to low and cook
for 10 minutes, or until the mixture thickens. Remove from the heat,
dot the top with the butter and let cool to room temperature, about
15 minutes. When cool, stir in the butter until the fudge filling is
smooth and creamy. PREPARE THE CHOCOLATE CREAM: Beat the cream and
cocoa until soft peaks form. Gradually add the confectioners' sugar
and continue beating until stiff. ASSEMBLE THE CAKE: Cover one cake
layer with all of the fudge filling. Sprinkle evenly with the
chocolate chips. Spread 1/2 cup of the chocolate cream on top of the
chips. Top with the second cake layer and cover the top and sides of
the cake iwth half of the remaining chocolate cream. Use the
remainder in a pastry bag to decorate the cake as desired.
Refrigerate for up to 3 hours before serving time. PREPARE THE SYRUP:
Combine the cocoa, corn syrup, sugar and 2 tablespoons of water in a
small heavy saucepan. Bring to a simmer over low heat and cook,
stirring constantly, for 2 minutes. Transfer the syrup to a small
bowl and let cool to room temperature, stirring once or twice, to
prevent a skin from forming. Just before serving, drizzle the syrup
over the top of the cake in a lacy design.
Servings: 12 servings
Chocolate-Chocolate-Chocolate-Chip Fudge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into ancient history, in truth as far as early Egypt, and possibly even further. However, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to food historians is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Much later, in Roman times a roman called Apicius assembled a few documents detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main course and afters, a very modern way of dining. He also informs us how the Romans were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens like bay, rue and parsley. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially the best chefs and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Chocolate Chocolate Chip Fudge Cake recipe.
