Devil’S Food Cake With Dark Chocolate Fudge
Serves 8-10
Ingredients
Cake:
- 1 3/4 cup all-purpose flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 cups dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling coffee
- 1 cup evaporated milk
Dark Chocolate Fudge:
- 1/4 cup butter
- 1/2 cup cocoa powder
- 1 can sweetened condensed milk
- 1/4 cup cornstarch dissolved in 1/2 cup evaporated milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat oven at 350’F/180’C. Line 2 9inch round baking pans with baking parchment.
- In a large mixing bowl, sift flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In another bowl, put oil and add the brown sugar and mix. Whisk in eggs one at a time. Add vanilla. Pour boiling coffee and milk into the mixture and mix again.
- Pour the wet ingredients over the dry ingredients and mix with a wire whisk to get rid of flour lumps.
- Divide the cake batter between the two cake tins. Bake in the oven for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Cool the cakes preferably overnight.
For the Dark Chocolate Fudge:
- Place a heavy bottom medium sized sauce pan over medium heat. Put the butter, salt and cocoa powder and whisk until cocoa powder is well incorporated with the butter. Add the evaporated milk with the diluted cornstarch, sweetened condensed milk and vanilla to the pan. Whisk all the ingredients vigorously to make a smooth mixture while it slowly cooks. Constantly stir until the mixture thickens. Remove from heat and transfer to a heat-proof bowl. Cool completely.
- Place the first layer of cake top side down onto a cake stand/platter. Dollop a good amount of fudge frosting on the cake enough to cover the edges. Place the second layer of cake over the first, bottom side down. Frost or pipe fudge on top of cake.
Content and Image by Jeannie Maristela-Gust
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