On a very grey weekend, I decided to bake a cake instead of going for a run. Isn’t that just the Gourmand thing to do?
I looked on Rachel Ray’s website for an easy dessert recipe, and the Fudgy Chocolate Cake caught my eye. It’s an interesting recipe, with very little flour and a low baking temperature. I turned the 1 pan recipe into two thin round cakes to make a mini version of a layer cake. This cake is pretty perfect for layering, since it has very little flour and no baking powder, it stays pretty flat and is easy to transfer. I just made a 2 layer version, but plan to stack it 4-high the next time I need to make a birthday cake.
Whipped cream for icing, and some cherries and strawberries thrown into the mix, made for a very easy and highly delicious treat. The cake is moist and extremely fudgy, just as the name implies, and whipped cream is the perfect partner since icing might be too sweet.
Fudgy Chocolate Cake
- 3 semisweet baking squares
- 1 tbsp. cocoa powder
- 1/4 cup milk
- 2 tbsp. 5% cream
- 1/2 stick butter (4tbsp.)
- 1/3 cup white sugar
- 1/3 cup plus 1 tbsp. flour
- 1/4 tsp. baking soda
- pinch of salt
- 1 large egg
- 1/2 tsp. vanilla
- Preheat the oven to 275°. Butter and flour 2 round pans. In a medium saucepan, melt the chocolate with the milk and cream over low heat. Add the butter and sugar and stir until smooth. Remove from heat.
- In a medium bowl, mix together the flour, baking soda and salt. Add to the chocolate mixture and stir until smooth. Whisk in the egg and vanilla. Pour the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, about 15-20 minutes.
- To finish, whip a small container of whipping cream with a dash of sugar and vanilla. Allow the cakes to cool, then place one on a plate and cover with whipped cream. Add sliced cherries and strawberries to the middle layer, cover with second cake and ice the whole cake with whipped cream. Add fruit to top to decorate.