Chocolate Fudge Layer Cake Pt 1

Note 1: 1/2 stick unsalted butter, at room temp Note 2: Not
self-rising (spoon into measuring cup and level top) Note 3: Spoon
cocoa into measuring cup and level top

New Creaming Method Mom’s Chocolate Fudge Cake recipe used whole
eggs, sour cream, and two sticks of butter. I knew that if I just
kept at it, I could come up with an equally great cake that I could
serve to my family without the pangs of guilt. Here is my version, in
all of its deep, dark glory, my daughter Elizabeth’s favorite.
(Because of the cake’s low fat content, it can be a little tricky –
just follow the directions exactly, and you’ll be fine.)

position a rack in the center of the oven and preheat to 350F. Lightly
spray two 8″ round nonstick cake pans with oil. Line the bottoms of
the pans with rounds of waxed paper and spray again.

Melt the chocolate: Chocolate burns easily, so be careful when
melting. Place the unchopped square of chocolate on a piece of
aluminum foil and put it in the oven while it is preheating. It will
take about 10 min for the chocolate to melt-check it often and press
it with your finger to gauge its progress. If you want to speed the
process, chop the chocolate in even pieces and place it on the foil.
When the chocolate has melted, let it cool until tepid and scrape it
into the batter with a rubber spatula.

Chocolate can also be melted in a microwave oven. Place one ounce or
more of finely chopped chocolate in a microwave-safe bowl, and
microwave on Medium (50 percent) checking occasionally until the
chocolate looks shiny (it won’t look melted), two to four minutes,
depending on the brand. Let stand for thirty seconds or so, then stir
to see if it is melted enough.

The classic way to melt chocolate is in the top part of a double
boiler over very hot, but not simmering water. Sometimes it is more
efficient to put the finely chopped chocolate in a small heatproof
bowl and place over a small saucepan of water. In any case, be sure
that no water comes in contact with the chocolate, or it will firm up
or “seize.”

Let cool until tepid.

In a medium bowl, using a handheld electric mixer set at medium sped,
beat the sugar and butter until the mixture resembles coarse bread
crumbs, scraping down the sides of the cup with a rubber spatula,
about 2 min. Beat in the melted chocolate. Add the buttermilk, egg,
and egg whites and beat until smooth.

In a medium bowl, whisk the flour and cocoa until well combined. (If
there cocoa is lumpy, sift it, after measuring, onto a piece of waxed
paper). With a spoon, mix the four mixture into the wet ingredients,
scraping down the sides and bottom of the bowl with a rubber spatula.
Mix until smooth. Dissolve the coffee in the boiling water. Hold the
coffee mixture over the mixing bowl and add the baking soda, as the
mixture may foam over. Add to the batter. Stir until smooth. The
batter will be very thin. Divide it equally between the prepared pans.

Bake until the cakes begin to pull away from the sides of the pans,
about 30 min. (You can’t test this cake by pressing the center as it
has a thin crisp top crust). Do not overbake. Do not open the oven
until the last 5 minutes of baking. Cool in the pans on wire cake
racks for 10 min. Invert onto the racks and remove the waxed paper.
Turn right side up and cool completely. Using a serrated cake knife,
trim the top rusts off each cake layer.

Place one cake, flat side up, on a serving platter. Spread with about
1/2 C frosting. Place the other layer, round side up, on the bottom
layer. Frost the top of the cake with the remaining frosting and
serve.

Jeff and I had a piece of this cake and it was **very, very** good!!
I was so pleased with the flavor and texture.