Cake Plate

January 2nd, 2010 admin Leave a comment Go to comments

Cake Plate

Discover The Delicious Chocolate Fudge Birthday Cake

A cake is an important part of lots of celebrations. More so with birthdays. A birthday would not be complete without the birthday cake. We do have the traditional cakes like chocolate and chiffon and etc., but how about a fudge cake?

Impossible? Of course not! We could also make a chocolate fudge cake and you can even make it as a present for your friend's birthday or for 1 of your family member's birthday. Below is a recipe for a yummy choco fudge cake that will surely leave you and your guests wanting for more. Enjoy!

Cake:

1.5 c sugar

1 1/4 c all-purpose flour

3/4 c unsweetened cocoa powder

2.5 tsps baking powder

1.5 tsps baking soda

1/8 tsp salt

1 c buttermilk

3 large eggs

2.5 tsps pure vanilla extract

6 tbsps unsalted butter, softened

1 c hot coffee

Frosting:

1 1/4 lbs bittersweet chocolate, finely chopped

1 c heavy cream

2 tbsps light corn syrup

5 tbsps unsalted butter, softened

1 tbsp sugar

1 tbsp water

MAKE THE CAKE: Preheat the oven up to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray. Into a large bowl, whisk the sugar with flour, cocoa powder, baking powder, baking soda & salt. Inside a small bowl, whisk the buttermilk with eggs & vanilla. In another small bowl, melt butter in the hot coffee.

Using an electric mixer beat half of the buttermilk mixture into your dry ingredients at low speed. Beat in half of the coffee mixture, and then scrape down the bowl. Beat in the remaining buttermilk & coffee mixtures.

Pour the batter evenly between the prepared pans and bake them for 25 to 30 minutes, rotating the pans halfway through baking, until cakes become springy to your touch. Let cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. Peel off the parchment paper.

MEANWHILE, MAKE THE FILLING AND FROSTING: Put chocolate into a large bowl. Into a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over your chocolate and let stand inside a warm place for 5 minutes.

Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes. In a microwave-safe bowl, combine the sugar with the water then heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup.

Spread about 3/4 cup of the frosting onto your cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. (I skipped this step completely. I didn't want to spread sugar water on pieces of cake; I just didn't see the point.)

Spread the remaining frosting around the sides of your cake. Let cake stand at room temperature for at least 1 hour before slicing. And then, because I'm a genius, I decided to cover the top of my cake using fresh raspberries. Obviously you would wash them in cool water, pat dry, and put the open end facing down on the frosting.

Since you are working with ganache, you have to be somewhat fast since it sets into hardened chocolate really fast

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