Triple Chocolate Fudge Cake
There are a handful of recipes I use repeatedly because I’ve tried and tested them with great results each time; the recipe for this Triple Chocolate Fudge Cake is one of them. It’s from the book Sky High by Alicia Huntsman. The flavor is intense with chocolate and not overly sweet. The only variation I made for this cake was to use a marshmallow frosting to fill the layers and give a lighter contrast to the dark cake.
Mixing the chocolate icing.
But no, I had to tinker with it just one more time.
And I would have changed the look yet again, except that I ran out of white frosting.
It’s just as well that I ran out of white frosting, or I would have frosted the entire cake in it.
And now a view from the top.
I really liked the flavor and texture of this cake. It had a soft crumb, was very moist and the chocolate icing was a nice complement to it. The marshmallow creme frosting also gave a good contrast to the chocolate.
I wonder if there is a term for people who can’t stop baking, because I am one such person.
Once in a while, one can post a photo in Flickr and in the next few days be surprised to find it pop up in a few dozen sites on the internet. This is one such photo. Well, I don’t really mind. It’s all about sharing, isn’t it?
Oh, that flavor of chocolate and marshmallow is just luscious.
My photos are a little bit out of sequence. This is actually the cake before it was frosted.
Triple Chocolate Fudge Cake
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 ounces unsweetened chocolate, coarsely chopped
1 cup milk
1 1/4 cups hot, strong brewed coffee
2 eggs
1 cup mayonnaise, regular, not low-fat or fat-free
1 1/2 teaspoon vanilla extract
2 1/4 cups sugar
- Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line the bottom of each pan with parchment paper and butter the paper.
- Sift together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
- Put the chocolate in a fairly large heatproof bowl.
- Bring the milk to a simmer.
- Pour the hot coffee and milk over the chocolate. Let stand for a minute, then whisk until smooth and allow to cool slightly.
- In a mixer bowl, beat together the eggs, mayonnaise and vanilla until well blended.
- Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended.
- Divide the batter among the 3 prepared cake pans.
- Bake for 25 to 28 minutes, or until a wooden toothpick inserted in the center comes out almost clean.
- Let the cakes cool in their pans or wire racks for 10 to 15 minutes.
- Unmold onto the racks, carefully peel off the paper and let cool completely at least 1 hour.
Sour Cream Chocolate Icing
12 ounces semisweet chocolate, coarsely chopped
1 stick (4 ounces) unsalted butter
2 tablespoons light corn syrup
1/4 cup half-and-half at room temperature
1/2 cup sour cream at room temperature
- Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water.
- Remove from heat and whisk until smooth.
- Whisk in the half and half and sour cream. Use while soft.
Marshmallow Creme Frosting
1 1/2 cups butter, softened
2 cups marshmallow cream (7 oz tub)
1 tablespoon vanilla extract
1 teaspoon almond extract
1 to 1 1/2 teaspoon milk
2 2/3 cups powdered sugar
- Beat butter and marshmallow creme together until smooth.
- Add liquids and mix well.
- Gradually add powdered sugar and beat until smooth and creamy.
- Add more milk one teaspoon at a time if you need to thin the frosting
