After a moratorium on baking due to my sugar addiction (the white beast is my master…..) I decided it was about time I got back to it. There is a fabulous and simple chocolate fudge cake recipe from Fine Cooking magazine that I haven’t made in a long time and I thought I should top it with chocolate cream cheese frosting this time.
What I love about Fine Cooking magazine is that they include nommy recipes and tips for home cooks like me that can be done quickly and easily in a gnome sized kitchen. This fudge cake includes the following ingredients:
* 1 cup all purpose flour
* 1/4 cup + 2 Tbsp unsweetened natural cocoa
* 1/2 tsp baking soda
* 1/4 tsp table salt
* 1/2 cup melted unsalted butter (1 stick)
*1/2 cups packed brown sugar
*2 large eggs
* 1 tsp vanilla extract
1/2 cup hot water
Preheat your oven to 350F and grease a 8×2 or 9×2-inch round cake pan (lining with parchment is another option). I opted for the 8×2 inch round pan and I greased it with olive oil. Trust me, it works!
Whisk together the flour, cocoa, baking soda and salt in a bowl. I opted to add a pinch of sea salt rather than table salt. Do whichever you prefer as my understanding is the salt will assist in bringing forth the chocolatey flavour – nommy….
You’re supposed to sift the dry ingredients if they are lumpy (as mine were) but I was feeling lazy and figured copious quantities of frosting would cover up any imperfections 🙂
The next step is to melt the 1/2 cup of butter (I recommend using the microwave for this) and combining it with brown sugar in a separate bowl.
Next I added two omega 3 eggs and vanilla extract my dear friend brought me from Mexico, and combined this with the sugar-butter concoction. Notice what a good job I did cracking the eggs 🙂
And now the best part: the dry ingredients get to make friends with vanilla, egg, sugar & butter in the shiny silver bowl! I combined the dry ingredients gradually because they can be a little bit shy, blending with my trusty robin’s egg blue Williams-Sonoma rubber spatula (sadly I get no discount for mentioning their products).
Because they became such a tight group of pals in the bowl, it was necessary to add in the 1/2 cup of water to make the cake batter thinner. This resulted in batter that easily poured into the prepared cake pan.
Bake the cake for approximately 35-40 minutes. If you are using the 9 inch pan, bake for approximately 30 minutes or less. With the gnome oven, it took approximately 35 minutes for my sparkly cake tester to come out clean from poking the centre of the fluffy, chocolate cakey goodness….
I waited for the cake to cool off and then set about making the frosting. It is my go to cream cheese frosting recipe from Bon Appetit’s cookbook and the one I use for my Nutella frosting.
Here is what you’ll need for the chocolate cream cheese frosting:
*2 cups icing sugar (called powdered sugar outside Canada)
* 1 -8 ounce package of Philadelphia cream cheese, room temperature
* 1/2 stick unsalted butter, softened
* 2 tsp vanilla extract
* 3 squares of Bakers semi-sweet chocolate, melted
Cream together the cream cheese (I recommend using light cream cheese – it’s almost like having a salad), unsalted butter and vanilla extract. Add the icing sugar slowly and keep on creaming this dreamy mixture together. Meanwhile melt the 3 squares of semi-sweet chocolate. I recommend using the microwave on medium power for about 2 minutes to begin with. Check and add more time if necessary. Do not use high power or you risk burning the chocolate and there’s no worse fate for chocolate than that! Once the chocolate is melted, add it to the frosting and blend away.
Behold the supremely nommy frosting (eat a spoonful of it for all of your hard work) When the cake is cool, cover with a ridiculously thick layer of this nomminess and be prepared for everyone to worship your baking prowess! Those who bake, rock. Those who eat it, also rock. Oh heck, we all rock. Now go bake some cake!