Devil's Fudge Cake
Maggie May Schill
- 4 c
- 4 c
- all-purpose flour
- 4 large
- eggs, room temperature
- 1 1/4 Tbsp
- baking powder
- 2 Tbsp
- pure vanilla extract
- 1 1/2 tsp
- 1 1/3 c
- sour cream
- 1 3/4 c
- black coffee
- 2 c
- unsalted butter
- 1 1/2 c
- unsweetened coco powder, dutch process
- 4 c
- heavy cream
- 32 oz
- (4 cups) bitter sweet chocolate, chopped
- chocolate jimmies (sprinkles)
Grease two 9 inch cake pans. Lay parchment circles into the bottoms of each pan, and grease parchment as well.
Add cocoa powder and whisk until smooth. Take off the heat and set aside.
Side note: if you are worried it might be a little too warm to add to the eggs, use a whisk to add about a tablespoon of the chocolate mixture to the egg batter and whisk vigorously. This will help temper the eggs to keep them from cooking.
Cool completely on a wire wrack.
1- Bring cream to a simmer in a large sauce pan. Once it is to a simmer take it off the heat and add chocolate. Mix until chocolate is completely smooth and melted. Pour out into a large mixing bowl and refrigerate for 2 hours. Mix the icing a little bit every 15 minutes or so.
2- This does take 2 hours to set, so plan your timing out.
1- Once cakes are completely cooled, turn them out.
Level off the tops of each cake, as they are likely to have domed slightly during baking.
Cut each cake in half horizontally. You will have 4 cake layer total.
2- Place one cake layer down on a cake dish or decorating wheel and squirt two tablespoons od chocolate syrup over cake layer. Then spread about 1/2 cup of fudge on first layer. Repeat this until all four layer have been laid. Do not put chocolate syrup on the very top layer however, it'll be frosted for presentation.
3- Once cake is stacked and even spread remaining fudge all over the outside of the cake until smooth. Reserve some if you intend to pipe any of it for decoration like I did.
4- Garnish with chocolate jimmies if you please.