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Cook1 hr 20 mins
My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.*
- 3 ounces unsweetened chocolate
- 1 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 6 tablespoons butter, softened
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon vanilla extract
- 2 large eggs
- 1 1⁄4 cups flour
- 1⁄2 cup milk
BUTTERSCOTCH CHOCOLATE FROSTING
- 2 ounces unsweetened chocolate
- 1⁄2 cup packed light brown sugar or 1⁄2 cup dark brown sugar
- 1⁄3 cup heavy cream
- 2 tablespoons butter
- 1⁄4 teaspoon vanilla extract
- 1 pinch salt
- 2 cups powdered sugar
DOUBLE THICK FUDGE SAUCE
- 1 (12 ounce) can evaporated milk (optional)
- 2 cups granulated sugar (optional)
- 8 ounces unsweetened chocolate (optional)
- 1 teaspoon vanilla extract (optional)
- 1 pinch salt (optional)
- CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
- Remove pan from heat; let cool until lukewarm.
- Meanwhile, preheat oven to 350*F.
- Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
- Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
- Beat with an electric mixer on high speed until well blended.
- (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
- Add the other egg.
- Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
- Beat in the remaining flour and milk, then the chocolate, until blended.
- Scrape batter into the prepared pan.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes.
- Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
- Turn right side up and cool completely.
- MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
- Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
- With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
- Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
- Reduce mixer speed to low and beat in the remaining powdered sugar.
- Increase speed to medium and beat the frosting for 1 minute longer.
- ASSEMBLE THE CAKE: Cut the cake in 2 layers.
- Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
- Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
- MAKE THE FUDGE SAUCE: (OPTIONAL).
- Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
- Reduce heat to low and simmer for 5 minutes.
- Remove saucepan from heat.
- Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
- Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
- Serve warm.
I made the recipe exactly. it was very yummy. I added a tbsp of almond extract to the cake batter for aroma. I can't tell if it enhanced it or not. I evaporated my own milk for the sauce by boiling 3 cups of 10% milk till half was boiled off. all in all, the cake is small and i had a lot of extra sauce. the instructions though are bang on. i just would make less sauce. in my opinion the recipe needs to have all three parts, cake icing and sauce to be good. i wouldnt do just the cake and icing. you do use a lot of unsweetened chocolate though so be mindfull of that cost.
This icing is outrageously good! It is soo easy to make & sets beautifully on cake - shiny & holds swirls but sets firm - allows enough time to fully ice then sets up. THE TASTE IS FANTASTIC! I made a double batch to ice a plain yellow butter cake & it was fantastic! Thank you JamesDean's Girl for a real keeper! ps - sometime I'll get around to making the cake which I have no doubts will be as good as this bomb icing!
The cake was sinful and awesome and the fudge sauce was to die for. Thanks for sharing this with the rest of us. Chef #232669