Chocolate-Chocolate-Chocolate-Chip Fudge Cake

* Exported from MasterCook *

CHOCOLATE-CHOCOLATE-CHOCOLATE-CHIP FUDGE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--------CAKE LAYERS------
1/4 Pound Unsalted butter
(room temperature) PLUS:
2 2/3 Tablespoon Unsalted butter
(at room temperature)
2 Cup Granulated sugar
3 Eggs
2 Cup Sifted all-purpose flour
3/4 Cup Unsweetened cocoa powder
(preferably Dutch process)
1 1/4 Teaspoon Baking soda
1/4 Teaspoon Baking powder
1/2 Teaspoon Salt
1 1/2 Cup Milk
1 Teaspoon Vanilla extract
1/4 Cup Chocolate-mint liqueur
(such as Vandermint)
-------CHOCOLATE FUDGE FILLING----
2/3 Cup Granulated sugar
1/2 Cup Heavy cream
2 1/2 Ounce Unsweetened chocolate
1 Tablespoon Light corn syrup
2 Tablespoon Unsalted butter
-------CHOCOLATE CREAM------
2 1/2 Cup Heavy cream
3 1/2 Tablespoon Unsweetened cocoa powder
(preferably Dutch process)
7 Tablespoon Confectioners' sugar
------ASSEMBLY AND CHOCOLATE SYRUP------
3 Tablespoon Chocolate chips
2 Tablespoon Unsweetened cocoa powder
(preferably Dutch process)
2 Tablespoon Light corn syrup
1 Tablespoon Granulated sugar

PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round
cake pans with waxed paper; butter and flour the pans; tap out any excess
flour.

In a mixer bowl, beat the butter until light and fluffy. Gradually add the
sugar and continue beating until smooth. One at a time, beat in the eggs until
well-blended.

Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the
egg mixture in thirds, alternating with the milk, mixing only until blended.
Blend in the vanilla and liqueur. Divide the batter between the two prepared
pans. Bake until
the tops of the cakes are springy to the touch, 40 to 45 minutes. Remove from
the oven and set on racks to cool for 30 minutes. Loosen the edges with a
knife and unmold. Peel off the waxed paper. Set the cakes on a rack and let
cool completely.

PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn syrup in a
small heavy saucepan. Bring to a simmer over moderate heat, stirring
frequently. Reduce the heat to low and cook for 10 minutes, or until the
mixture thickens. Remove from t
he heat, dot the top with the butter and let cool to room temperature, about 15
minutes. When cool, stir in the butter until the fudge filling is smooth and
creamy.

PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form.
Gradually add the confectioners' sugar and continue beating until stiff.

ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge filling.
Sprinkle evenly with the chocolate chips. Spread 1/2 cup of the chocolate
cream on top of the chips. Top with the second cake layer and cover the top
and sides of the cake iwth hal
f of the remaining chocolate cream. Use the remainder in a pastry bag to
decorate the cake as desired. Refrigerate for up to 3 hours before serving
time.

PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2 tablespoons of
water in a small heavy saucepan. Bring to a simmer over low heat and cook,
stirring constantly, for 2 minutes. Transfer the syrup to a small bowl and let
cool to room tempera
ture, stirring once or twice, to prevent a skin from forming.

Just before serving, drizzle the syrup over the top of the cake in a lacy
design.

Recipe by Peter Sussman - The Phoenix - Warren, Virginia From: Great Desserts
(American Express Publishing Corporation) ISBN: 0-916103-04-8







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