Cookbook:Atomic Fudge Cake
A delicious chocolate cake recipe.
- 2 cups (470 ml) sugar
- 1 ¾ cup (415 ml) flour
- 1 ¾ cups (415 ml) baking cocoa
- 1 ½ teaspoon (7 ml) baking soda
- 1 ½ teaspoon (7 ml) baking powder
- 1 teaspoon salt (5ml)
- 2 eggs
- 1 cup (235 ml) milk
- ½ cup (120 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (235 ml) boiling water
- Mix the dry ingredients well in a large bowl. For better texture, sift the dry ingredients together with the help of a wooden spatula.
- Add the eggs, milk, vanilla and vegetable oil and mix well, then add the water. Mix it until it has a lot of little bubbles. This batter will be very thin.
- Pour into two greased 9 inch round baking pans.
- Bake in a preheated oven at 180°C for thirty minutes (about 20 minutes for a convection oven), or until a cake tester comes out clean. Remember not to over bake the cake, as it may become really dry and lose all it's moisture.
Note: this should only be done after the cake has cooled and is ready for frosting.
- ⅛ cup (30 ml) cocoa
- 7 oz (200 g) dark chocolate
- ⅛ cup (30 ml) boiling water
- 1/16 cup (15 ml) sugar or powdered sugar
- ⅔ cup (156 ml) whipping cream
- Melt the chocolate by placing it in a small bowl or pot and placing that in boiling water.
- Mix the sugar and cocoa together in a small bowl and mix in the water.
- Stir the sugar/cocoa/water mix into the melted chocolate
- quickly stir in the cream and mix until it has a nice smooth consistency.
- Immediately 'frost' the cake with this, and make sure that there is quite a bit between the two layers of cake. The cake will need to be refrigerated to harden the fudge, so don't worry about its relatively liquid nature.
- Refrigerate Cake
This cake is meant to be served warm after being refrigerated. To serve, slice a piece and microwave it for about 20 seconds. It is heavenly as the fudge melts and soaks into the cake. Serve with ice cream if you so desire.
- Higher quality chocolate and baking cocoa will make a HUGE difference in this cake. It is very worth the extra expense.
- A hot fudge sauce to go over top of the cake is a nice extra touch.
- Don't try and substitute baker's chocolate for the dark chocolate. The huge amount of sugar you'd have to add would be a pain, especially if using the powdered sugar, and if you use regular sugar, it gets grainy and crunchy.
- Spices such as cinnamon can be added to the frosting if desired.