Sunday, June 21, 2009
Decadent Chocolate Fudge Cake
To celebrate both Daddy's birthday and Father's Day this year, I made a Decadent Chocolate Fudge Cake. It was delicious! Recipe to follow (or click on the link for a printable version from About.com).
Start by baking a two-layer cake mix cake (gotta love starting easy).
Next combine cubed cake with a rich chocolate ganache to form a fudge-like mixture.
Spread mixture in a spring-form pan; freeze for one hour. Unmold cake and place on serving plate. Coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator.
1 pkg. two-layer devil's food cake mix
1-1/3 cups water
1/2 cup safflower or peanut oil (I used canola)
16 oz. good quality semisweet chocolate, chopped
1-1/3 cups heavy cream
1/4 cup unsalted butter
Prepare cake mix as directed on package, using water, oil, and egg measurements above. Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
Melt chocolate in medium saucepan over low heat. Heat cream and butter together in a large saucepan until it boils. Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
Line 9" springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl. Pour 1-1/2 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread evenly in prepared pan, smoothing top. Freeze for one hour. Unmold cake, place on serving plate, remove waxed paper, and coat cake on teh top and sides with remaining chocolate ganache. Store in refrigerator, 16-20 servings.