sandi-in-hawaii
Well-known member
This was a really nice, snack cake - quick, fluffy texture, rich brown sugar flavor, nicely chocolatey. I didn't make the ganache, and it really didn't need it. I would probably just dust it with powdered sugar, and leave it at that.
Fastest Fudge Cake Serves 8 to 10
Fine Cooking, 2004 Holiday Baking Issue #61
A Year in Chocolate: Four Seasons of Unforgettable Desserts by Alice Medrich, 2001
"I get the best results stirring with a rubber spatula or a wooden spoon. For speed, melt the butter in a large microwave-safe mixing bowl to eliminate a dirty pot, and make the frosting while the cake bakes."
1 cup (4 1/2 ozs.) all-purpose flour
1/4 cup plus 2 tablespoons (1 oz.) unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 oz. melted unsalted butter, warm (1 stick)
1 1/4 cups (9 1/2 oz) brown sugar
2 eggs, cold or at room temperature
1 teaspoon vanilla extract
1/2 cup hot tap water
Position a rack in the lower third of the oven. Grease the bottom of an 8-inch square or 9-inch round cake pan the pan or line it with parchment paper. Preheat the oven to 350 degrees F.
To make the cake, whisk the flour, cocoa, baking soda, and salt together. Sift only if the cocoa remains lumpy. Set aside.
In a large bowl, combine the warm melted butter and brown sugar. Add the eggs and vanilla and stir until well blended. Add all of the flour mixture at once. Using a rubber spatula or wooden spoon, stir only until all the flour is moistened. Pour the hot water over the batter all at once. Stir only until the water is incorporated and the batter is smooth. Scrape the batter into the pan.
Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool the cake in the pan on a rack for about 10 minutes before unmolding. To unmold, slide a slim knife around the edges of the cake to release it from the pan. Invert the cake and peel off the paper liner. Turn the cake right side up and cool it completely on a rack before frosting the top and sides. Or cool the cake in the pan and frost the top only.
Ganache Makes 1 1/2 cups
8 oz bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream; more as needed
Granulated sugar (optional)
Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.
(If using a 70% bittersweet chocolate, the ganache might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.
Fastest Fudge Cake Serves 8 to 10
Fine Cooking, 2004 Holiday Baking Issue #61
A Year in Chocolate: Four Seasons of Unforgettable Desserts by Alice Medrich, 2001
"I get the best results stirring with a rubber spatula or a wooden spoon. For speed, melt the butter in a large microwave-safe mixing bowl to eliminate a dirty pot, and make the frosting while the cake bakes."
1 cup (4 1/2 ozs.) all-purpose flour
1/4 cup plus 2 tablespoons (1 oz.) unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 oz. melted unsalted butter, warm (1 stick)
1 1/4 cups (9 1/2 oz) brown sugar
2 eggs, cold or at room temperature
1 teaspoon vanilla extract
1/2 cup hot tap water
Position a rack in the lower third of the oven. Grease the bottom of an 8-inch square or 9-inch round cake pan the pan or line it with parchment paper. Preheat the oven to 350 degrees F.
To make the cake, whisk the flour, cocoa, baking soda, and salt together. Sift only if the cocoa remains lumpy. Set aside.
In a large bowl, combine the warm melted butter and brown sugar. Add the eggs and vanilla and stir until well blended. Add all of the flour mixture at once. Using a rubber spatula or wooden spoon, stir only until all the flour is moistened. Pour the hot water over the batter all at once. Stir only until the water is incorporated and the batter is smooth. Scrape the batter into the pan.
Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool the cake in the pan on a rack for about 10 minutes before unmolding. To unmold, slide a slim knife around the edges of the cake to release it from the pan. Invert the cake and peel off the paper liner. Turn the cake right side up and cool it completely on a rack before frosting the top and sides. Or cool the cake in the pan and frost the top only.
Ganache Makes 1 1/2 cups
8 oz bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream; more as needed
Granulated sugar (optional)
Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.
(If using a 70% bittersweet chocolate, the ganache might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.