|
|
|
|
|
Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
Amarante
|
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 |
2
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|