Frosting:
1 lb Milk chocolate
1/2 lb Semisweet or
- extra-dark chocolate
3/4 lb Butter; softened
Fudge Cake:
3 c Cake flour
2 c Light-brown sugar
2 1/4 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
1 1/2 c Milk
3 Eggs
1 1/2 ts Vanilla extract
4 oz Unsweetened chocolate
6 oz Butter; softened
Frosting:
Chop both chocolates into coarse bits and melt in a double boiler
set over hot (not boiling) water. Stir occasionally until
completely melted. Remove pan from hot water and allow the
chocolate to cool until just no longer warm to the touch, about
20 minutes. Place the butter in a bowl and beat in the cooled
chocolate until the mixture is evenly blended, about 3 minutes.
Frosting can be stored at a cool temperature for up to 3 days, or
several months in the freezer.
Fudge Cake:
Heat the oven to 350°F. Butter two 9" round cake pans and line them
with buttered and floured parchment paper or waxed paper.
Sift the flour. Measure 3 cups. In a large bowl, mix together the
flour, sugar, baking powder, baking soda, and salt, breaking up any
lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk
with the eggs and vanilla; set aside. Chop the chocolate into
coarse bits and melt in a double boiler set over hot (not boiling)
water. Combine the remaining cup of milk and the butter with the
mixed dry ingredients and beat for 1-1/2 minutes, scraping the
sides of the bowl twice. Add the egg mixture in 3 parts, scraping
the sides of the bowl and beating for 20 seconds after each
addition. Add the melted chocolate and beat until just
incorporated. Pour the batter into the prepared pans and bake in
the center of the preheated oven until the cake springs back when
lightly pressed in the center, 25 to 30 minutes. Cool the cakes in
their pans for 10 minutes and invert onto racks. Cool completely
before frosting. Frost the top surface of one layer of cake and top
with the 2nd layer. Spread the remaining frosting on the top and
sides of the cake. Make a decorative pattern zigzag in the frosting
by pulling a serrated knife across the surface in a back-and-forth
motion. Use a small spatula or spoon handle to pull out spikes of
frosting all around the sides. Cake can be completed a day ahead
and refrigerated.
Serving:
Return to room temperature if refrigerated. Cut into wedges and
serve.
