If you’ve read through my other posts, especially those at the start of this process, you remember that I have over 70 cookbooks in my possession. My very first cookbook was a Betty Crocker cookbook that I got one Christmas while in college. My second cookbook came from my sister about 23 years ago. It is called “Great Desserts” and it is full of just that. . .great desserts! It was in this cookbook that I found a chocolate cake recipe that I first made for my husband when we were dating. Because of the time it takes to make this cake, I haven’t made it since! But on the occasion of his 50th birthday last weekend, I figured it was about time to make it again. For my chocolate-loving husband on his special day, this was a no-brainer! Hope you give it a try. Your family will love it.
CHOCOLATE-CHOCOLATE-CHOCOLATE-CHIP FUDGE CAKE
1 stick plus 2.2/3 tbsp. butter, at room temperature
2 c. sugar
2 c. sifted all-purpose flour
3/4 c. unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1-1/2 c. milk
1 tsp. vanilla
1/4 c. chocolate syrup
2/3 c. sugar
1/2 c heavy cream
2-1/2 oz. unsweetened chocolate
1 tbsp. light corn syrup
2 tbsp. butter
1/2 c. Chocolate Chips
2-1/2 c. heavy cream
3-1/2 tbsp. unsweetened cocoa powder
7 tbsp. powdered sugar
3-4 tbsp. chocolate syrup, room temperature
Prepare the cake layers: Preheat the oven to 350. Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour. In mixing 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 chocolate syrup. Divide the batter between the two prepared pans. Bake until the tops of the cakes are springy to the touch, 40-45 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 mixture thickens. Remove from heat, dot the top with the butter, and let cool to room temperature, about 20 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 powdered sugar and continue beating until stiff.
Assemble the Cake: Cover one cake layer with all of the fudge filling. Sprinkle evenly with chocolate chips. Spread 1/2 cup of chocolate cream on top of the chips. Top with the second cake layer and cover the top and sides of the cake with half of the remaining chocolate cream. Refrigerate for 3 hours before serving.
Serving: Drizzle chocolate syrup over cake in criss-cross design. Allow to drip down the sides of the cake. Cut into slices and serve with vanilla ice cream. Enjoy!