THREE-LAYER CHOCOLATE FUDGE CAKE

THREE-LAYER CHOCOLATE FUDGE CAKE image

Number Of Ingredients 12

1 cup unsweetened cocoa powder
1 1/2 boiling water
1/4 cup semi-sweet chocolate chips
3 tbs 10% half-and-half cream
1 cup unsalted butter, softened
2 cups granulated sugar
3 eggs
2 tsp vanilla
2 cups sifted cake-and-pastry flour
2 tsp baking powder
1 tsp baking soda
1 pinch salt

Steps:

Do the cocoa powder and chocolate chips 30 min prior to next steps to allow chocolate to cool. Cocoa mixture: Add boiling water to cocoa powder. Whisk until smooth Chocolate sauce: On stove at medium heat in a small sauce pan add the chocolate chips and cream. Whisk non-stop until chocolate fully melted and blended with cream. Remove from stove. Allow to cool. Preheat oven to 350 degrees Grease three 9-inch round cake pans. Line bottoms with waxed paper; set aside. In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, stir together flour, baking powder, baking soda and salt. Using wooden spoon alternatively stir the chocolate sauce with the flour mixture into the cocoa mixture. Divide among prepared pans. Bake in centre of oven for 30 to 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on racks for 15 minutes . Remove from pans; let cool completely on racks. (Cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day or over-wrapped in foil and frozen in rigid airtight container for up to one month.) Peel paper from one of the cake layers; place on plate. Spread to with 1 cup icing. Repeat with second layer. Top with last layer; spread top and side with remaining icing.