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Cookbook:Atomic Fudge Cake Cookbook | Ingredients | Recipes | Desserts A delicious chocolate cake recipe. Ingredients[edit] - 2 cups (470 ml) sugar - 1 ¾ cup (415 ml) flour - 1 ¾ cups (415 ml) baking cocoa - 1 ½ teaspoon (7 ml) baking soda - 1 ½ teaspoon (7 ml) baking powder - 1 teaspoon salt (5ml) - 2 eggs - 1 cup(235 ml) milk - ½ cup (120 ml) vegetable oil - 2 teaspoons (10 ml) vanilla extract - 1 cup (235 ml)boiling water Procedure[edit] - Mix the dry ingredients well in a large bowl. For better texture, sift them together. - Add the eggs, milk, vanilla and vegetable oil and mix well. Then add the water. Mix it until it has a lot of little bubbles. This batter will be very thin. - Pour into two greased 9 inch round baking pans - Bake in a preheated oven at 350 °F (175 °C) for thirty minutes. (About 20 minutes for a convection oven) Frosting/filling[edit] Note: this should only be done after the cake has cooled and is ready for frosting. - 1/8th cup (30 ml) cocoa - 7 oz (200 g) dark chocolate - 1/8th cup (30 ml) boiling water - 1/16th cup (15 ml) sugar or powdered sugar - 2/3rds cup (156 ml) whipping cream A hot fudge sauce to go over top of the cake is a nice extra touch. warning: don't try and substitute baker's chocolate for the dark chocolate. The huge amount of sugar you'd have to add would be a pain, especially if using the powdered sugar, and if you use regular sugar, it gets grainy and crunchy. Also, to make things more interesting, spices such as cinnamon can be added, if so desired. - Melt the chocolate by placing it in a small bowl or pot and placing that in boiling water. - Mix the sugar and cocoa together in a small bowl and mix in the water. - Stir the sugar/cocoa/water mix into the melted chocolate - quickly stir in the cream and mix until it has a nice smooth consistency. - Immediately 'frost' the cake with this, and make sure that there is quite a bit between the two layers of cake. The cake will need to be refrigerated to harden the fudge, so don't worry about its relatively liquid nature. - Refrigerate Cake This cake is meant to be served warm - that is, after being refrigerated. So, slice a piece and microwave it for about 20 seconds. It is heavenly as the fudge melts and soaks into the cake. Serve with ice cream if you so desire. One final note: a higher quality of chocolate and baking cocoa will make a HUGE difference in this cake. It is very worth the extra expense.
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Ako ste bili u potrazi za savrsenom cokoladnom tortom, nasli ste ju. Vec duze vremena strpljivo ceka svoj red da bude isprobana. Definitivno treba biti radjena za neku prigodu.Taaako je ukusna ali i prebogata da bih ju napravila samo za nas dvoje. Jedan komad i secer u krvi vec skace.. Kako B nije ljubitelj cokolade, probao je jedan komad a ostatak su prijatelji sa zadovoljstvom smazali. I naravno , moja malenkost :) Torta s pravom nosi naziv Ta divna Cokoladna Torta. Zao mi je sto vise ne mogu uzivati u novim receptima blogerice Sweet Green. U potpunosti se pronalazim u njenom imenu. Moja strast prema slatkom i prema zdravoj prehrani cini cudnu kombinaciju. Mogla bih zivjeti samo na zelenilu i neizostavnim, mojim najdrazim slasticama.. Ovaj recept takodjer mozete pronaci i na kutiji Hershey's kakaa za kolace te na nekoliko stranih blogova. Svi ga vole.. Biskvit u ovoj torti izuzetno je ukusan i socan. I bez natapanja sirupom. Ovo je americki tip torte gdje nema odvajanja bjelanjaka od zumanjaka i posebnog izradjivanja nego se sve smucka zajedno. Brzo, prakticno i sa odlicnim rezulatom. Kremu mozete napraviti na dva nacina. Mozete ju ostaviti kao ganache, gdje ce vam krema biti kremastije teksture i tamnije boje ili hladnu kremu mozete izmiksati mikserom gdje cete dobiti malo drugaciju teksturu. Biti ce rahlija i svijetlije boje i dobiti cete malo vise na kolicini. U svakom slucaju jednako je ukusna. Ovaj puta kremu sam izradila, no draza mi je u ganache verziji. Čokoladna Torta Biskvit: - 2 salice secera - 1 3/4 salice brasna - 3/4 salice kakaa - 1 zlicica soli - 3 zlicice praska za pecivo - 2 jaja - 1/2 salice ulja - 1 salica mlijeka - 1 salica vruce vode Krema: - 1 i 1/4 salice secera - 1 salica slatkog vrhnja - 150 g tamne cokolade - 125 g maslaca - 1 vanila secer ili 1 zlica vanila ekstrakta .... 1 salica mjera je za 240 ml tekucine i 240 g suhih sastojaka. Dekoracija: - 50 g tamne cokolade - i jos dodatno pola mjere za Kremu (za ruze na torti) Postupak: Prvo napravite kremu. Njoj treba duze da se ohladi. Secer i vrhnje zagrijte do vrenja, smanjite vatru i kuhajte 6 min ( iskreno,ne znam tocno zasto bas 6 min, no tako stoji u receptu). Zatim dodajte maslac i cokoladu i mijesajte dok se sve ne sjedini u jednolicnu smjesu. Dodajte vaniliju i prebacite u drugu plastiku da se ohladi. Dok se krema hladi, napravite biskvit. Pomijesajte sve suhe sastojke u jednoj zdjeli a u drugoj zdjeli pomijesajte jaja,ulje i mlijeko. Vrelu vodu dodajete na kraju. Promijesajte sve, suhe i tekuce sastojke i mijesajte mikserom oko 2 min. Zatim dodajte vrelu vodu. Da vas ne zbuni, tijesto treba biti poprilicno rijetko. Pecite u dvije kore na 175 C, 30 min. Ako nemate dva ista kalupa, pecite jedan za drugim. Probala sam ispeci i kao jedan biskvit pa ga prerezati po pola. Mozete i to ali ce vam se biskvit malo runiti. Predlazem da ga pecete u dva dijela. Kalup obavezno oblozite papirom kako vam smjesa nebi iscurila. Ja sam za svaki slucaj stavila i aluminijsku foliju sa vanjske strane. Nisam htjela riskirati da mi koja kap procuri i zadimi cijelu pecnicu.. Kada se sve ohladi,slozite tortu. Kremu mozete ostaviti kao ganache ili ju mozete izraditit mikserom. Meni je osobno draza kao ganache. Prvi biskvit premazite sa 2/3 kreme,prekrijte sa drugim biskvitom i zavrsite sa ostatkom kreme. Za dekoraciju sa ruzama napravila sam dodatno jos pola mjere za kremu. Postupak za pravljenje ogradice mozete naci ovdje. Dobar tek! THE Chocolate Cake If you have been looking for a perfect chocolate cake, you found one. This cake needs to be made for an occasion. It is delicious and sooo rich. Way to rich to be made just for B and me. One piece of this cake and your sugar level will rise. B is not a big chocoholic. He tried one piece and the rest was finished by our friends and myself :) Well..mostly myself. The Chocolate Cake The cake: - 2 cups sugar - 1 3/4 cups flour - 3/4 cup cocoa - 1 teaspoon salt - 3 teaspoons baking powder - 2 eggs - 1/2 cup sunflower oil - 1 cup milk - 1 cup hot water In one bowl mix all the dry ingredients and in other one eggs,milk and oil. Mix everything together and whip with the mixer for about 2 min. Then add the hot water and mix everything together until combined. The mixture is supposed to be more liquid. Don"t let that confuse you. Just make sure you put the baking paper so that it doesn"t leak out. Just in case, I did the aluminium foil from the outside too. Did not want to risk that couple of drops cause all that smoke in the oven.. Bake in two pans on 175C for 30 min. The filling: - 1 1/4 cup sugar - 1 cup heavy cream - 150 g dark chocolate - 125 g butter - 1 tablespoon vanilla extract In a medium pan bring cream and the sugar to a boil. Lower the heat and let it boil for 6 min. Then add the chocolate and butter and stir until chocolate is melted and everything combined. Add the vanilla and place in another bowl. Let it cool. You can use the filling in two ways. You can leave it like a ganache and have a filling creamy and of darker color, or you can whip it with the mixer and get a filling not as creamy and lighter. Like the one I used on the picture. I have to say I prefer the ganache. Both taste the same, delicious. To assemble the cake: Spread 2/3 of the filling over the first cake layer. Cover with another layer and top with the rest of the filling. The amount of the filling is enough to finish the cake with the thin layer of filling. For the roses decoration I made, I used extra half of filling recipe. The instructions for the chocolate fence decoration you can find here .