Double Chocolate Fudge Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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chocolate cake made with olive oil making it a moist delicate dessert with a complex flavor Ingredients:
cake |
1 1/2 c flour |
1/2 c unsweetened cocoa |
1 tsp baking soda |
1/4 tsp salt |
1 1/2 c sugar |
1 c extra virgin olive oil |
1/2 c sour cream |
3 eggs |
4 oz bitter sweet chocolate, melted, cooled |
1 1/4 c strong coffee, room temp |
frosting |
8 oz bittwesweet chocolate, melted, room temp |
1/3 c sour cream, room temp |
1/4 c unsalted butter, softened |
2 c powdered sugar |
2 to 3 tbs milk |
Directions:
1. Heat over to 350f, spray 2 (9in) round baking pans with cooking spray and line the bottem with parchment, spraying again and dusting with cocoa.
2. Whis flour, cocoa, baking soda and salt in a med bowl
3. Beat sugar and oil in large bowl at med-low speed untl sugar is moistened. Beat in 1/2 c sour cream. At low speed, beat in eggs one at a time until blended. Beat in 4 oz melted chocolate. Beat in flour mixture in 3 parts alternately with coffee until blended, beginning and ending with flour mixture. Divide batter between pans.
4. Bake 30 to 35 mins or until toothpick inserted in center comes out clean. Cool on wire rack 10 mins, invert cakes onto wire rack; cool completely
5. Whisk 8 oz melted chocolate, 1/3 cup sour cream and butter in medium bowl until blended. Whisk in powdered sugar. Whisk in 2 tbs of the milk, adding additional milk until frosting is of desired consistency.
6. Spread 1 cake layer with half of the frosting; top with second cake layer. Spread top with remaing frosting, leaving sides unfrosted. Cover and refrigerate. Serve at room temp.
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