Recipe by JamesDean'sGirl
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.*
Top Review by 10cups
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.
- 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)
Directions See How It's Made
- 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.