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Receta Three Layer Chocolate Fudge Cake
by Global Cookbook

Three Layer Chocolate Fudge Cake
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  Raciónes: 12

Ingredientes

  • 1 c. unsweetened cocoa, pwdr
  • 1 c. unsalted butter, softened
  • 2 c. granulated sugar
  • 3 x egg
  • 2 tsp vanilla
  • 2 ounce semisweet chocolate, melted, and, cooled
  • 3 c. sifted cake-and-pastry flour
  • 2 tsp baking pwdr
  • 1 tsp baking soda
  • 1 pch salt
  •     Chocolate Icing
  • 1 1/2 c. unsalted butter, softened
  • 1/2 c. whipping cream
  • 1 Tbsp. vanilla
  • 3 c. icing sugar
  • 6 ounce unsweetened chocolate, melted, and, cooled

Direcciones

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Grease three 9-inch (1.5 L) round cake pans. Line bottoms with waxed paper; set aside.
  3. In bowl, whisk cocoa pwdr with 1 1/2 c. (375 mL) boiling water till smooth. Let cold to room temperature.
  4. In large bowl, beat butter till fluffy; gradually beat in sugar till light and fluffy.
  5. Beat in Large eggs, one at a time, beating well after each addition.
  6. Beat in vanilla.
  7. On low speed, beat in melted chocolate.
  8. In separate bowl, stir together flour, baking pwdr, baking soda and salt.
  9. Using wooden spoon, stir into chocolate mix alternately with cocoa mix, making three additions of flour mix and two of cocoa mix. Divide among prepared pans.
  10. Bake in centre of oven for 30 to 40 min or possibly till cake tester inserted in centre comes out clean.
  11. Let cold in pans on racks for 15 min.
  12. Remove from pans; let cold completely on racks. (Cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day or possibly over-wrapped in foil and frzn in rigid airtight container for up to 1 month.)
  13. Peel paper from one of the cake layers; place on plate.
  14. Spread top with 1 c. (250 mL) of the Chocolate Icing.
  15. Repeat with second layer.
  16. Top with last layer; spread top and side with remaining icing.
  17. Chocolate Icing:In bowl and with electric beaters, beat butter till fluffy; gradually beat in cream.
  18. Beat in vanilla.
  19. Beat in icing sugar, 1 c. (250 mL) at a time.
  20. Beat in melted chocolate till fluffy and smooth.