Devils Fudge Cake by culinary Institute of America
From peetabear 14 years ago
- 45 minutes to make
- Serves 10
The CIA's decadent Devil's Fudge Cake is A true chocolate lover's dream, the dense cake and thick fudgey icing is easy to prepare and quick to assemble.... I haven't made this but it sounds so good .... the recipe is from the . Read more ... Baking at Home with The Culinary Institute of America See less
Ingredients
- Makes two 8-inch layers shopping list
- flourless cooking spray for greasing shopping list
- all-purpose flour for dusting shopping list
- 2 1/2 cups cake flour shopping list
- 1 3/4 cups sugar shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 3 large eggs shopping list
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus extra for greasing shopping list
- 1 1/2 cups warm water shopping list
- 1 cup Dutch-process cocoa powder, sifted shopping list
- ===================================== shopping list
- Devil's Fudge icing shopping list
- 1 1/2 cups unsweetened cocoa powder shopping list
- 1/2 cup (1 stick) unsalted butter, at room temperature shopping list
- 1/2 cup light corn syrup shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup hot water shopping list
- 2 1/4 cups confectioners' sugar, sifted shopping list
How to make it
- For the cake:
- Preheat the oven to 350°F. Coat two 8-inch cake pans lightly with cooking spray and dust lightly with all-purpose flour.
- Sift the cake flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with the whisk attachment. On low speed, add the eggs one at a time, beating well and scraping down the bowl with a rubber spatula after each addition. Add the butter and blend until smooth, about 2 minutes. Add the water and blend until a smooth batter forms, another 2 minutes. Add the cocoa powder last, mixing on medium speed until evenly blended, 2–3 minutes. Scrape down the bowl as needed while you mix.
- Divide the batter evenly between the pans. Bake until a skewer inserted near the center of each comes out clean, 40–50 minutes.
- Cool the layers in the pans for a few minutes before turning out onto wire racks. Cool completely before filling and icing.
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- For the icing:
- In a stand mixer fitted with a paddle attachment, cream together the cocoa powder and butter on low speed until blended, scraping down the bowl with a rubber spatula as needed, until very smooth, about 2 minutes. Add the corn syrup, vanilla extract, and salt and continue to mix until evenly blended, 1–2 minutes. Add the hot water and mix on low speed until evenly blended.
- Add the confectioners' sugar, mix on low speed until blended, then increase the speed to medium and whip until the icing is very smooth and light, 2–3 minutes. Use immediately or transfer to a storage container, cover tightly, and refrigerate for up to 1 week.
The Rating
Reviewed by 11 people-
It sounds delicious.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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Yum,send me a slice,high 5!
lanabade
in Goshen loved it
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I 'ATE' all the frosting... Now I 'eat' cake!!1 HIGH FIVE FORKS!!! Good one Peeta:)
snowcat17
in Milwaukee loved it
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