Wednesday, 20 March 2013

Super Fudgey Layered Chocolate Cake

Throughout my time collecting recipes, I have accumulated a fair number of "birthday cake" recipes. Then, when I'm trying to decide what to make next, I'll stumble across one of these saved cake recipes and get the urge to make it.

Sadly, there are only so many people I know that have birthdays where it wouldn't be completely creepy for me to make them a cake...

Luckily, I live with a bunch of guys, all of whom have birthdays through the school year! One of the guys had his birthday on St Patrick's Day so I stayed up late the night before and made him this delicious chocolate cake!

...Only to find out the next morning that one of his other friends had bought him a cake, while another group of friends had made him cupcakes...

But really though, is there really such a thing as too much cake? I think not.

This cake was twice described as being similar to the cake in the movie Matilda that the little chubby boy has to eat. Super rich and extremely fudgey and moist. Basically the best kind of cake ever.

Some of the OT girls even got to enjoy a piece in the midst of St. Patty's Day celebrations. They gave it the stamp of approval, so that means it's definitely good.

Super Fudgey Layered Chocolate Cake
Prep/Bake Time: ~2 hours           Yields one 9", 3-layer cake

1 3/4 cups sugar
1 1/2 cups heavy cream
7.5 oz unsweetened chocolate, finely chopped
3/4 cup unsalted butter, cubed
1 1/2 tsps vanilla extract

3 cups sugar
3 cups flour
1 cup + 2 Tbsps cocoa powder
1 1/2 tsps salt
2 1/4 tsps baking powder
2 1/4 tsps baking soda
3 eggs
3/4 cup vegetable oil
1 1/2 cups whole milk
1 1/2 cups hot coffee

1) Combine sugar and cream in a medium saucepan over medium-high heat and bring to a boil.
2) Reduce heat and simmer for about six minutes. Remove from heat.
3) Add chocolate and butter and stir until melted and smooth. Add vanilla.
4) Chill the frosting in the fridge, stirring occasionally, until it reaches a spreadable consistency.

1) Preheat the oven to 350 F. Grease, flour, and line the bottom of three 9-inch round cake pans with parchment paper.
2) In a large mixing bowl, combine sugar, flour, cocoa powder, salt, baking soda and baking powder until thoroughly mixed.
3) In a separate bowl, beat together eggs, oil, and milk. Add the wet ingredients slowly to the dry ingredients and mix until completely combined.
4) Pour the coffee into the batter and mix until combined (the batter will look runny).
5) Divide the batter evenly between the three pans. Bake for 35-45 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely.
6) Level the tops of each cake. Spread a thick layer of icing onto the top of each cake and stack on top of one another. Coat the cake in icing. Garnish as desired. Store cake in the fridge to prevent the icing from melting.

(Recipe adapted from Desserts for Breakfast)

1 comment: