Chocolaty Fudge Cake

Total Time: 1 hr 45 mins Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ingredients

• 2 cups dark brown sugar, tightly packed
• 2 cups heavy cream
• 8 ounces semisweet baking chocolate, broken into 1/2-ounce pieces
• 6 tablespoons unsalted butter, cut into 1-tablespoon pieces
• 8 ounces unsalted butter, cut into 1-tablespoon pieces
• 2 teaspoons unsalted butter, melted (yes, again)
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces semisweet baking chocolate, coarsely chopped
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract

Recipe

• 1 for the heavy fudge icing ~ in a medium saucepan over medium-high heat, combine brown sugar, cream chocolate & butter, stirring to dissolve sugar & melt the chocolate & butter.
• 2 adjust heat to medium-low & simmer for 25 minutes, stirring frequently, until thickened & smooth.
• 3 remove from heat & pour into a baking sheet with sides, using a spatula to spread the fudge evenly.
• 4 refrigerate for 2 hours or until chilled thoroughly.
• 5 for the chocolaty fudge cake ~ preheat oven to 325 degrees f, & lightly coat two 9" round cake pans with some of the melted 2 teaspoons butter.
• 6 line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.
• 7 into a sifter, combine flour, baking soda & salt, then sift these dry ingredients onto another large piece of parchment or wax paper.
• 8 melt the chocolate & the remaining 8 ounces of butter either in the top of a double boiler (for 5 1/2 to 6 minutes) or in a medium glass bowl in a microwave (for 2 to 2 1/2 minutes),then stir until smooth.
• 9 combine granulated sugar & eggs in a bowl & mix thoroughly until slightly thickened & pale yellow in color.
• 10 add melted chocolate & slowly mix to combine.
• 11 add dry ingredients & carefully mix just until incorporated.
• 12 scrape down the sides of the bowl, then add the buttermilk & vanilla & mix to combine.
• 13 immediately divide batter into the 2 prepared pans, spreading evenly with a rubber spatula.
• 14 bake on center rack of the oven 28 to 30 minutes or until a tookpick inserted into the center of each layer comes out clean.
• 15 remove from oven & cool in the pans at room temperature for 15 minutes.
• 16 invert cake layers onto plates & carefully peel the paper away from the bottom of each layer.
• 17 refrigerate the cake layers, uncovered, for at least 2 hours before assembling.
• 18 when ready to assemble the cake, transfer the chilled fudge to an electric mixer bowl & beat on high for 2 minutes or until lighter in color (a very mellow chocolate brown) & slightly fluffy.
• 19 remove cake layers from refrigerator & use an icing spatula to evenly & smoothly spread 2 1/2 cups of the icing over the top & sides of one of the inverted layers.
• 20 place the 2nd layer, flat side down, onto the iced layer & gently press it into place.
• 21 evenly & smoothly spread the remaining icing onto the top & sides of the cake.
• 22 refrigerate the cake for at least 1 hour before slicing & serving.
• 23 to slice the cake, heat the blade of a serrated knife under hot running water & wipe dry before cutting each slice, then serve immediately.
• 24 if any is left over (or if it was made not more than 3 days ahead of time), put it in a tightly sealed plastic container & refrigerate.