alsgirl posted 12-16-98 10:18 PM
CHOCOLATE FUDGE CAKE
1 3/4 c. White sugar
1 c. Brown sugar
1 c. Oil
2 lg. Eggs
2 ts. Vanilla
3/4 c. Cocoa, measured, then sifted
3 c. Unbleached all-purpose flour
1/2 ts. Salt
1 1/2 ts. Baking soda
2 ts. Baking powder
2 c. Brewed, barely-warm coffee
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TOPPING:
3/4 c. Semi-sweet chocolate chunks
Confectioners' sugar
1. Preheat oven to 350 degrees. Generously grease or Pam a large Bundt or tube pan (the cake rose almost to the top of a lg. tube pan...impressive!).
2. Combine sugars, oil, eggs and vanilla; beat for 1 minute until smooth.
3. Add cocoa, flour, salt, baking soda, baking powder and salt. Stir briefly, then drizzle in the coffe, stirring at the same time to make a smooth, somewhat loose, batter.
4. Spoon batter into prepared pan. Bake for 60-72 min. or until cake tests done. (Top should spring back when
touched.)
5. TOPPING: sprinkle on chocolate chunks as soon as cake comes out of oen; allow to sit on cake to melt. Use a butter knife to swirl melted chocolate in a decorative fashion. As the cake reaches room temp., give it a gentle shake to loosen it, but do not remove from pan. Place cake in frig. to firm up the chocolate..
Once chocolate is well set, place a plate on top of pan & invert cake onto plate. If any of the melted choc. chips
get on the plate when you do this, just spread them back on with a butter knife or metal spatula. When chocolate is
cooled & set, dust with confectioners' sugar. You can opt to top the cake with white chocolate & dark chocolate chunks; when you spread it, you'll get a marbled effect.