Fudgy Chocolate Cake

Fact: This cake is not a health food.

Well, the cake is healthy, however, the frosting is not because it uses big bad heavy cream.

Fact: I am not a fan of using heavy cream in anything.

Bigger Fact: I am a huge fan of fluffy, decadent, whipped frosting that makes me feel like I have gone to chocolate heaven.

Facts are true statements so any ‘bigger’ fact would certainly trump any smaller fact, meaning that the truth of me liking frosting overpowers the truth of me not liking to use heavy cream.

Got that? Logic was one of my favorite classes. I’ve always been really good at it.

Another Fact: You will need a gigantic glass of milk to go with a piece of this cake.

See? You’ll get your daily dose of calcium! What’s wrong with that!? Yet another incredible piece of logic!

Fudgy Chocolate Cake

Ingredients:

Cake:

6 ounces white chocolate, for garnish

1 cup (2 sticks) unsalted butter

1 cup + 3 tablespoons granulated sugar

1-1/2 cup whole-wheat flour

1/2 cup + 3 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon salt

4 large eggs

Frosting:

1/2 pint heavy cream

10-1/2 ounces semi-sweet chocolate

Directions:

Preheat oven to 350.

Grease the base of two 8-ince 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 center comes out clean, 20-25 minutes.  Leave cakes in pans to cool for 1 minute, then turn onto a wire rack.  Peel off lining, 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 beat with an electric mixer until thickened to a spreadable consistency**.

Use a third of the chocolate frosting to sandwich the cakes together.  Spread the remainder over the whole cake.   Heat the white chocolate (you can use the microwave, but I prefer a double boiler) and drizzle over the top of the cake.

  • For superlight cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging the cake to rise.
    ** For superlight and fluffy frosting, refrigerate your mixer bowl and attachment before beating.

Fact:  You will all fall in love with me for giving you this recipe.
Bigger Fact:  I’m only hoping that last fact is true!

Biggest Fact:  I am in a chocolate coma and I’m totally okay with that.

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