Thursday, January 7, 2010

Chocolate Sundae Fudge Cake {oh so rich}

I have been working on concocting recipes for chocolate cake for quite some time now. My last try was a three layer chocolate cake topped with chocolate ganache. The icing turned out wonderful, but I was so not pleased with the density and richness of the cocoa. So, I thought that I would give another try to my chocolate cake journeys. This time I made what I call a "Chocolate Sundae Fudge Cake", and I am quite happy with the results.

This cake is beyond rich and decadent and is overflowing with warm fudgy goodness. I layered the batter with store bought hot fudge from the fridge (smuckers) and chopped pecans, but you can definitely make your own fudge sauce. Just be sure it is completely cooled before layering it into your batter. The key to this cake is to be patient and let it cool off for a good hour, but as you can see, patience is a virtue and I cut into it well before an hour was up. Waiting for it to cool will give you less of a gooey cut, but either way you are sure to enjoy this sweet treat! Serve warm with vanilla ice cream or whip cream!

Chocolate Sundae Fudge Cake

1 C. Semi-sweet chocolate chips
1/2 C. Milk
2 1/2 C. All Purpose Flour
1 Heaping tsp. Baking Powder
1/2 tsp. Salt
6 T. Dutch Cocoa
1 tsp. Molasses
1 tsp. Vanilla Extract
3 C. Sugar
2 Sticks Unsalted butter
3 Eggs
1/4 C. Vanilla Yogurt
1 C. Buttermilk
1/2 C. Water
2 T. Vegetable Oil
Hot Fudge sauce - cold
Chopped Pecans
Confectioners Sugar - optional for garnishing

Directions: Preheat your oven to 350 degrees and grease and flour your bundt pan. Set aside. In a saucepan slowly melt your chocolate chips and your milk. Set aside to cool. In a large bowl, sift together your flour, baking powder, cocoa, and salt. Using your mixer, cream together your butter and sugar. Gradually mix in your eggs one at a time. Now add your molasses, vanilla, melted chocolate, and your yogurt.

Alternately add in your flour mixture and your butter milk and water. Next mix in your vegetable oil.

Now take some of your batter and spread it evenly. Now take small dallops of your fudge sauce and dallop it in the center all the way around and top with a hand-full of pecans. Layer on top of the more of your batter, dallop fudge sauce along the center and again top with pecans. Pour another layer of batter on top and repeat with fudge sauce, this time leaving off the pecans. Be sure to leave about an inch or two to allow for rising. Note: You will have batter left over.

Bake for 45 minutes. Let cool for about 15 minutes before turning onto cake stand. let cool for at least an hour or overnight. Dust with confectioners sugar. Serve warm with vanilla ice cream or whip cream!

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