Feathery Fudge Cake

Recipe Ingredients

2 1/2		Unsweetened baking chocolate - broken
3/4 cup	148g / 5.2oz	Butter or margarine - softened
2 cups	396g / 13oz	Sugar
1 teaspoon	5ml	Vanilla extract
2 teaspoons	10ml	Eggs (large)
2 1/4 cups	140g / 4.9oz	Unbleached all-purpose flour
1 1/4 teaspoons	6.3ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 1/3 cups	315ml	Water

Recipe Instructions

Yield: 10 To 12 Servings

Pre-heat the oven to 350F

In a small microwave safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans.

In a large mixing bowl, beat the butter, sugar, and vanilla until light and fluffy. Add the eggs and cooled chocolate blending well.

In a separate bowl, stir together the flour, baking soda and salt; add alternately with the water to the chocolate mixture beating well after each addition. Pour the batter evenly into the 2 prepared pans.

Bake for 35 to 40 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in the pans and remove from the pans and place on a rack to finish cooling. When the layers are completely cool, frost with any desired frosting.

Source:
the California Culinary Academy

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