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Category: Desserts
Prep Time: Cook Time: Total Time:
Calories 745
Fat 48 g
Carbs 76
Serves 8
Ready in 1 hour
6 oz white chocolate, for garnish
1 cup (1 stick) unsalted butter
1 cup + 3 Tbsp granulated sugar
1 1/2 cup all purpose flour
1/2 cup + 3 Tbsp unsweetened cocoa powder
1 Tbsp baking powder
1 tsp salt
4 large eggs
1/2 pint heavy cream
10 1/2 oz semisweet chocolate
Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350 F.
Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans. Bake cakes until a toothpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off lining paper, let cool.
Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.
**For a super light cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging it to rise.
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Fudgy Chocolate Cake
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Category: Desserts
Prep Time: Cook Time: Total Time:
Calories 745
Fat 48 g
Carbs 76
Serves 8
Ready in 1 hour
6 oz white chocolate, for garnish
1 cup (1 stick) unsalted butter
1 cup + 3 Tbsp granulated sugar
1 1/2 cup all purpose flour
1/2 cup + 3 Tbsp unsweetened cocoa powder
1 Tbsp baking powder
1 tsp salt
4 large eggs
1/2 pint heavy cream
10 1/2 oz semisweet chocolate
Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350 F.
Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans. Bake cakes until a toothpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off lining paper, let cool.
Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.
**For a super light cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging it to rise.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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