Redirection

Thursday, February 27, 2020

A Decadent Chocolate Cake

Below is my version of an old recipe from Taste of Home which was originally called Fudge Layer Cake.

As you can see, I got rid of the layers and the filling, cut on the sugar significantly and changed a couple of other things, too, so you could probably call it a healthier version, though it's still quite chocolatey, so to say:)

For the cake, I used:

3/4c soft butter
ab 1c sugar
2 eggs
1 1/2 tsp vanilla extract
3 squares dark chocolate (85% cacao)
1 1/2c spelt, 1/2 c wholewheat and 1c white flour
1 1/2 tsp baking soda
3/4 tsp salt
1c buttermilk + 1/2c water

For the frosting, you'll need:

1c whipping cream (30%)
7squares dark chocolate (see above)
1/4c butter, cubed

Cream butter and sugar, then beat in eggs and vanilla. Stir in melted chocolate. In another bowl, combine flour, baking soda and salt, add to the chocolate mixture alternatively with buttermilk and water. Pour into a baking pan, bake at ab. 175*C (350*F) for +/- 35 min or until done, cool.

While the cake is cooling, prepare frosting. Bring the cream to a boil, then remove from heat and dissolve chocolate and butter in it, stirring constantly. Transfer to a bowl and cool till spreading consistency (in the fridge for food safety), then frost the cake and let it set. Enjoy.

(Won't keep indefinitely and should always be refrigerated).

4 comments:

  1. I love a good chocolate cake!

    If you can produce I e AND it has some redeeming nutritional value, that's great.

    ReplyDelete
  2. Well, I'm not really sure about the nutritional value, but it did taste great:) I shared some with the neighbour, too. Today we ate the last of it.

    ReplyDelete
  3. What is it with guys and cakes? Dear husband likes cake stories, too:)

    ReplyDelete

No anonymous comments. Anonymous comments will be deleted.