Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Cakes, Cookies, and Muffins
Friday Night Double Fudge Chocolate Cake (Parve/No Margarine



Post new topic   Reply to topic View latest: 24h 48h 72h

Amarante




 
 
    
 

Post Thu, Sep 17 2015, 1:13 pm
Friday Night Double Fudge Chocolate Cake (Parve/No Margarine)

King Arthur Flour

Cake can stick so grease pan well.

I recommend second method of glazing not in the pan but after it cools as it's easier to melt the glaze in the microwave

Can mix dry ingredients in the ahead of time if that helps time management.

Cake
1 1/4 cups (8 3/4 ounces) granulated sugar
1 cup (7 1/2 ounces) brown sugar
1 cup (7 ounces) vegetable oil
2 large eggs
2 teaspoons vanilla
3/4 cup (2 ounces) cocoa, sifted after measuring
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (16 ounces) brewed coffee (just warm)
1 cup (6 ounces) semisweet chocolate chips, or coarsely chopped semisweet chocolate

Topping
1 cup (6 ounces) semisweet chocolate chips, or coarsely chopped semisweet chocolate
1 cup (6 ounces) white chocolate chips, or coarsely chopped white chocolate

Cake: Preheat the oven to 350°F. Generously grease a 10-inch bundt-style or tube pan.

In a large mixing bowl, combine the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth. In a medium-sized bowl combine the cocoa, baking soda, baking powder, salt and flour. Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter.

Spoon the batter into the pan, and sprinkle the chocolate chips on top. Use a spoon or your fingers to barely submerge the chips in the batter; they'll sink and float at random, which is OK.

Bake the cake for 60 to 72 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently.

Topping: As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate. Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake. Loosen the sides of the cake from the pan, and allow it to cool. Remove it from the pan, and set it on a serving plate, iced-side up. Dust with confectioners' sugar, if desired. This cake keeps several days at room temperature, covered, and also freezes well. Yield: 12 to 16 servings

Optional Glaze: Instead of the chopped chocolate topping, allow the cake to cool for at least 20 minutes, then remove it from the pan. If it sticks, place the pan on a warm burner to loosen and release the cake. Melt the glaze ingredients (semisweet and white chocolates) in the top of a double boiler, then swirl them over the cooled cake.
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Cakes, Cookies, and Muffins

Related Topics Replies Last Post
Toddler night wean
by amother
7 Yesterday at 1:16 pm View last post
Easy pesach cake / cookies
by amother
1 Yesterday at 11:24 am View last post
Mishpacha Double Take
by amother
58 Mon, Mar 25 2024, 5:37 pm View last post
Double take this week
by amother
10 Sun, Mar 24 2024, 4:33 pm View last post
Help me not fall for milk chocolate on Purim!!
by amother
11 Fri, Mar 22 2024, 3:38 pm View last post