Chocolate Soft Fudge Cake

I had too much free time that makes me get headache. It’s time to go back in my kitchen and update my blog.

This cake is very popular in Thailand because it has smooth and silky texture. I used my favorite chocolate cake recipe from Hershey’s. The cake is moist, rich with chocolate and easy to follow than original recipe.

For Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.


Stir in boiling water (batter will be thin). Pour batter into prepared pans.


3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


For Chocolate Soft Fudge:
1 teaspoon agar-agar powder
300 grams water
200 grams evaporate milk
200 grams sugar
50 grams cocoa powder
40 grams corn starch
150 grams evaporate milk
150 grams butter, room temperature
1 tablespoon rum or vanilla extract


Directions:
Stir together first 5 ingredients in a saucepan. Cook on over low heat and stirring constantly until boil. Combine corn starch and 150 grams evaporate milk. Add into the sauce pan and stirring constantly until thick, about 30 seconds. Remove from the heat add butter and vanilla and mix until smooth.


Pour hot fudge between layers and over top; let drizzle down side of cake. Keep cake refrigerated.





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Original Chocolate Cake Recipe:
160 grams cake flour or all-purpose-flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
50 grams cocoa powder
200 grams sugar
125 grams vegetable oil
100 grams water
50 grams evaporated milk
2 teaspoons lime juice
2 teaspoons vanilla extract
4 large eggs, separated
100 grams sugar
½ teaspoon cream of tartar

Directions:
1. Preheat oven to 350 degree F. Line a 9 inch cake pan with parchment paper.

2. Sift flour, baking powder, baking soda, salt, cocoa powder and 100 grams sugar together. Make a well in the center. Combine oil, water, milk, lime juice, vanilla and egg yolks together. Add wet ingredient into dry ingredient and mix just until blended. Do not over mix, set aside.

4. In a large bowl, whip egg whites and cram of tartar until foamy. Gradually add 200 grams of sugar and continue to whip until soft peaks form. Using the rubber spatula, divide and gently fold the egg whites 3 times into the batter and mix well.

5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool 10 minutes; remove from the pans to wire rack. Cool completely When cake is cool, use a long serrated knife to cut the cake horizontally into 2 equal layers.

This recipe is from chef Um-Im. Thank you for sharing your recipe.