Merge pull request #201 from xexyl/cake
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<!-- BEFORE: 1st line of markdown file: 2020/ferguson1/chocolate-cake.md -->
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<h1 id="double-layered-chocolate-fudge-cake">Double-layered Chocolate Fudge Cake</h1>
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<h2 id="last-updated-mon-18-aug-2025-181013-utc">Last updated: Mon 18 Aug 2025 18:10:13 UTC</h2>
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<h2 id="last-updated-tue-19-aug-2025-120649-utc">Last updated: Tue 19 Aug 2025 12:06:49 UTC</h2>
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<p>Here’s a delicious double-layered chocolate fudge cake that is
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something of my mum’s speciality. It’s complicated and I should warn that nobody
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has seemed to get it down as well as she has but it’s well worth the effort if
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@@ -535,12 +535,16 @@ following this rule will lead to a worse outcome, including with the icing.</p><
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<li>1 cup sour cream</li>
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</ul>
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<h2 id="cake-preparation">Cake Preparation</h2>
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<ol type="1">
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<li><p>Lightly grease <strong>TWO 9 x 1.5 INCH ROUND PANS</strong>; lightly dust with flour.</p></li>
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<ol start="0" type="1">
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<li><p>Lightly grease <strong>TWO 9 x 1.5 INCH ROUND PANS</strong> with shortening and then
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lightly dust with flour. Even if you have a non-stick cake pan you should do
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this! We have had it happen before (and I have seen it in other foods as well)
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where the cake sticks to the pan. You do not want this to happen!</p></li>
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<li><p>Preheat oven to <strong>350 F / 176.67 C</strong>.</p></li>
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<li><p>Turn on the air conditioning if you need :-)</p></li>
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</ol>
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<h2 id="cake-directions">Cake Directions</h2>
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<ol type="1">
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<ol start="0" type="1">
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<li><p>Melt <strong>3 OZ UNSWEETENED CHOCOLATE</strong> in double boiler or small bowl over
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<strong>hot (<em>BUT NOT BOILING</em>) water</strong>; let cool whilst proceeding.</p></li>
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<li><p>Sift <strong>2 and 1/4 CUPS FLOUR</strong>, <strong>2 TSP BAKING SODA</strong>, and <strong>1/2 TSP SALT</strong></p></li>
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@@ -565,6 +569,25 @@ though these are very old cake pans and cooling racks:</p>
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<p><img src="cake-on-cooling-rack.jpg"
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alt="photograph of cake on cooling rack"
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width=756 height=602></p>
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<h3 id="cake-tips">Cake tips</h3>
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<ol start="0" type="1">
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<li><p>It might be helpful if you have everything out before you start making the
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cake. It can also be helpful if you put things away after you use them.</p></li>
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<li><p>A double boiler does help but as long as it melts fine it should be okay.</p></li>
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<li><p>Keep in mind they no longer make things like they used to, and unfortunately
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some of the things are not made as good as they once were, so you’ll have to
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make do with what you have available. We have VERY OLD brushes to grease
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pans and from what we have seen what they make now is harder to work with.
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But as long as you do grease it okay it should be fine. Again even if you
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have a non-stick pan do this!</p></li>
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<li><p>If you have a little batter left (but it should be very little) you might
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enjoy tasting it. On the other hand you should NOT taste the melted
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chocolate unless you like it bitter :-) (don’t worry - it’ll be the opposite
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of bitter in the cake). And yes at least one of us has tried this before,
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probably multiple times.</p></li>
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<li><p>You DO NOT HAVE to use round cake pans but they work nicely (and are great
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for double layer cakes).</p></li>
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</ol>
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<h2 id="icing-ingredients">Icing Ingredients</h2>
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<ul>
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<li>4 oz unsweetened chocolate (Baker’s chocolate)</li>
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@@ -600,7 +623,7 @@ that you didn’t put as much between the layers as we do. Of course you could
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put it elsewhere if you wish to.</p></li>
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</ul>
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<h2 id="icing-directions">Icing Directions</h2>
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<ol type="1">
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<ol start="0" type="1">
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<li><p>Combine <strong>4 OZ UNSWEETENED CHOCOLATE</strong> and <strong>1/2 CUP <em>MARGARINE (NOT
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BUTTER!)</em></strong> in pan. Melt and remove from heat. <strong>DO NOT LET IT GET SOLID!</strong></p></li>
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<li><p>Combine <strong>4 CUPS POWDERED SUGAR</strong>, <strong>1/2 CUPS WHOLE MILK</strong> and <strong>2 TSP
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@@ -611,6 +634,48 @@ UNTIL SMOOTH</strong>.</p></li>
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thick BUT not too thick. <strong>Make <em>SURE</em> ICING DOES <em>NOT</em> GET WET!</strong> The idea is to
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<strong>MAKE THE BOWL IT’S IN COLD <em>BUT TO NOT LET THE ICING GET WET!</em></strong></p></li>
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</ol>
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<h2 id="icing-tips">Icing tips</h2>
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<ol start="0" type="1">
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<li><p>If the top layer starts to slide off, for instance because it’s too hot where
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you are (this happens to us sometimes), you can get toothpicks and put them
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in the two layers so they stay together. We usually just keep them there and
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eat carefully but it might be possible to take them out - if you can remove
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them carefully.</p></li>
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<li><p>It is quite nice to have a thicker layer of icing between the two layers. If
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it’s about the same as on the outside of the cake it’s how we do it. If you
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have leftover icing when done it’s very possibly because of this. However,
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you can adjust to your desire.</p></li>
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<li><p>A spatula is helpful when icing the cake. As there are a variety of types,
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shapes and sizes (often very different in type, shape and size, including
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flexibility) and as different people will find different kinds/shapes/sizes
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easier, you’ll have to test it out for yourself. Using a knife probably is
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not a good idea even if it can work, if you have a spatula.</p></li>
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<li><p>Although it will depend on preference, I can say that a lot is put on even
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from the beginning. Just make sure you have enough for all parts. It might
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be helpful if you consider where you need the icing so you can gauge how
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much of the icing should be in each place. You’ll want icing on top of the
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first layer (so between) and all round the cake as well. It is a thick layer
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in every place. Remember that the icing is fudge!</p></li>
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<li><p>Don’t put icing under the bottom layer of the cake! This might seem obvious
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but just in case. When you slice the cake it should be on all sides, except
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that the top and bottom of the slice will be the cake itself (the icing will
|
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be between the two layers of course).</p></li>
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<li><p>You can and probably should adjust the icing to taste. It is something my mum
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does too - she will test taste the icing to be sure it’s just right.</p></li>
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<li><p>Do make sure the icing is cool enough but if you follow the toothpick trick
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it should help if it is not quite enough.</p></li>
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<li><p>It is not an exact science. You might very well have to play with it a bit.
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With different spatulas and also less experience it might take a few tries
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to get it to where you want it. My mum has been doing this for at least five
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decades so she’s had a lot of time to experiment with it! In other words
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don’t worry about it too much.</p></li>
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<li><p>You do not have to make it pretty like the picture shows. Even if the final
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result doesn’t look pretty it will not change the taste, supposedly :-) No,
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it really does not matter. You can try if you wish but if you’re
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uncomfortable doing it or you don’t know how that’s perfectly fine.</p></li>
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<li><p>If you have a bit left over (though this should be very little) feel free to
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lick the spatula and bowl clean! :-)</p></li>
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</ol>
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<hr style="width:10%;text-align:left;margin-left:0">
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<p>Jump to: <a href="#">top</a></p>
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<!--
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@@ -1,6 +1,6 @@
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# Double-layered Chocolate Fudge Cake
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## Last updated: Mon 18 Aug 2025 18:10:13 UTC
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## Last updated: Tue 19 Aug 2025 12:06:49 UTC
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Here's a delicious double-layered chocolate fudge cake that is
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something of my mum's speciality. It's complicated and I should warn that nobody
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@@ -106,39 +106,44 @@ RECIPE NOTES BECAUSE THEY'RE _EXTREMELY IMPORTANT!_**
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## Cake Preparation
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1. Lightly grease **TWO 9 x 1.5 INCH ROUND PANS**; lightly dust with flour.
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0. Lightly grease **TWO 9 x 1.5 INCH ROUND PANS** with shortening and then
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lightly dust with flour. Even if you have a non-stick cake pan you should do
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this! We have had it happen before (and I have seen it in other foods as well)
|
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where the cake sticks to the pan. You do not want this to happen!
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2. Preheat oven to **350 F / 176.67 C**.
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1. Preheat oven to **350 F / 176.67 C**.
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2. Turn on the air conditioning if you need :-)
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## Cake Directions
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1. Melt **3 OZ UNSWEETENED CHOCOLATE** in double boiler or small bowl over
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0. Melt **3 OZ UNSWEETENED CHOCOLATE** in double boiler or small bowl over
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**hot (*BUT NOT BOILING*) water**; let cool whilst proceeding.
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2. Sift **2 and 1/4 CUPS FLOUR**, **2 TSP BAKING SODA**, and **1/2 TSP SALT**
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1. Sift **2 and 1/4 CUPS FLOUR**, **2 TSP BAKING SODA**, and **1/2 TSP SALT**
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3. Beat **1 STICK MARGARINE (_NOT BUTTER!_)** in large bowl *until soft*. Again
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2. Beat **1 STICK MARGARINE (_NOT BUTTER!_)** in large bowl *until soft*. Again
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**MARGARINE, _NOT BUTTER!_**
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4. Add **2 and 1/4 CUPS PACKED BROWN SUGAR** and **3 EGGS**. Beat until light and
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3. Add **2 and 1/4 CUPS PACKED BROWN SUGAR** and **3 EGGS**. Beat until light and
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fluffy.
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5. Beat in **1 1/2 TSP _PURE_ VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** and
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4. Beat in **1 1/2 TSP _PURE_ VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** and
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**_COOLED_ MELTED CHOCOLATE**.
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6. Stir in dry ingredients alternately with **1 CUP SOUR CREAM**; always beat
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5. Stir in dry ingredients alternately with **1 CUP SOUR CREAM**; always beat
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until smooth.
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7. Stir in **1 CUP *BOILING* WATER**.
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6. Stir in **1 CUP *BOILING* WATER**.
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8. Pour into prepared pans.
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7. Pour into prepared pans.
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9. Bake for **ONLY 35 MINUTES** (**NO LONGER!**) at **350 F / 176.67 C**.
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8. Bake for **ONLY 35 MINUTES** (**NO LONGER!**) at **350 F / 176.67 C**.
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10. When you take the cake out put the cake pans on a cooling rack for **_ONLY
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TWO MINUTES AND THEN _IMMEDIATELY TURN CAKES OUT ON TO RACK_**. Let **COOL
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_COMPLETELY!_**
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9. When you take the cake out put the cake pans on a cooling rack for **_ONLY
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TWO MINUTES AND THEN _IMMEDIATELY TURN CAKES OUT ON TO RACK_**. Let **COOL
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_COMPLETELY!_**
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Assuming you use round cake pans, if everything is okay, it might look something
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like this after pulling it out of the oven and putting it on cooling racks,
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@@ -148,6 +153,29 @@ though these are very old cake pans and cooling racks:
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alt="photograph of cake on cooling rack"
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width=756 height=602>
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### Cake tips
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0. It might be helpful if you have everything out before you start making the
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cake. It can also be helpful if you put things away after you use them.
|
||||
|
||||
1. A double boiler does help but as long as it melts fine it should be okay.
|
||||
|
||||
2. Keep in mind they no longer make things like they used to, and unfortunately
|
||||
some of the things are not made as good as they once were, so you'll have to
|
||||
make do with what you have available. We have VERY OLD brushes to grease
|
||||
pans and from what we have seen what they make now is harder to work with.
|
||||
But as long as you do grease it okay it should be fine. Again even if you
|
||||
have a non-stick pan do this!
|
||||
|
||||
3. If you have a little batter left (but it should be very little) you might
|
||||
enjoy tasting it. On the other hand you should NOT taste the melted
|
||||
chocolate unless you like it bitter :-) (don't worry - it'll be the opposite
|
||||
of bitter in the cake). And yes at least one of us has tried this before,
|
||||
probably multiple times.
|
||||
|
||||
4. You DO NOT HAVE to use round cake pans but they work nicely (and are great
|
||||
for double layer cakes).
|
||||
|
||||
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## Icing Ingredients
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@@ -195,19 +223,71 @@ bowl can sit in.
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## Icing Directions
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1. Combine **4 OZ UNSWEETENED CHOCOLATE** and **1/2 CUP *MARGARINE (NOT
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0. Combine **4 OZ UNSWEETENED CHOCOLATE** and **1/2 CUP *MARGARINE (NOT
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BUTTER!)*** in pan. Melt and remove from heat. **DO NOT LET IT GET SOLID!**
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2. Combine **4 CUPS POWDERED SUGAR**, **1/2 CUPS WHOLE MILK** and **2 TSP
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1. Combine **4 CUPS POWDERED SUGAR**, **1/2 CUPS WHOLE MILK** and **2 TSP
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***PURE* VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** into a bowl. **STIR
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UNTIL SMOOTH**.
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3. Add chocolate mixture.
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2. Add chocolate mixture.
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4. Set bowl in pan/bowl of ice and water. Beat with spoon/mixer until it's
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3. Set bowl in pan/bowl of ice and water. Beat with spoon/mixer until it's
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thick BUT not too thick. **Make *SURE* ICING DOES *NOT* GET WET!** The idea is to
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**MAKE THE BOWL IT'S IN COLD *BUT TO NOT LET THE ICING GET WET!***
|
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## Icing tips
|
||||
|
||||
0. If the top layer starts to slide off, for instance because it's too hot where
|
||||
you are (this happens to us sometimes), you can get toothpicks and put them
|
||||
in the two layers so they stay together. We usually just keep them there and
|
||||
eat carefully but it might be possible to take them out - if you can remove
|
||||
them carefully.
|
||||
|
||||
1. It is quite nice to have a thicker layer of icing between the two layers. If
|
||||
it's about the same as on the outside of the cake it's how we do it. If you
|
||||
have leftover icing when done it's very possibly because of this. However,
|
||||
you can adjust to your desire.
|
||||
|
||||
2. A spatula is helpful when icing the cake. As there are a variety of types,
|
||||
shapes and sizes (often very different in type, shape and size, including
|
||||
flexibility) and as different people will find different kinds/shapes/sizes
|
||||
easier, you'll have to test it out for yourself. Using a knife probably is
|
||||
not a good idea even if it can work, if you have a spatula.
|
||||
|
||||
3. Although it will depend on preference, I can say that a lot is put on even
|
||||
from the beginning. Just make sure you have enough for all parts. It might
|
||||
be helpful if you consider where you need the icing so you can gauge how
|
||||
much of the icing should be in each place. You'll want icing on top of the
|
||||
first layer (so between) and all round the cake as well. It is a thick layer
|
||||
in every place. Remember that the icing is fudge!
|
||||
|
||||
4. Don't put icing under the bottom layer of the cake! This might seem obvious
|
||||
but just in case. When you slice the cake it should be on all sides, except
|
||||
that the top and bottom of the slice will be the cake itself (the icing will
|
||||
be between the two layers of course).
|
||||
|
||||
5. You can and probably should adjust the icing to taste. It is something my mum
|
||||
does too - she will test taste the icing to be sure it's just right.
|
||||
|
||||
6. Do make sure the icing is cool enough but if you follow the toothpick trick
|
||||
it should help if it is not quite enough.
|
||||
|
||||
7. It is not an exact science. You might very well have to play with it a bit.
|
||||
With different spatulas and also less experience it might take a few tries
|
||||
to get it to where you want it. My mum has been doing this for at least five
|
||||
decades so she's had a lot of time to experiment with it! In other words
|
||||
don't worry about it too much.
|
||||
|
||||
8. You do not have to make it pretty like the picture shows. Even if the final
|
||||
result doesn't look pretty it will not change the taste, supposedly :-) No,
|
||||
it really does not matter. You can try if you wish but if you're
|
||||
uncomfortable doing it or you don't know how that's perfectly fine.
|
||||
|
||||
9. If you have a bit left over (though this should be very little) feel free to
|
||||
lick the spatula and bowl clean! :-)
|
||||
|
||||
|
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[IOCCC and chocolate]: cake.jpg
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[chocolates FAQ]: https://www.davidlebovitz.com/chocolate-faqs/
|
||||
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||||
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Reference in new issue
Block a user