Devilishly Delicious Double Fudge Chip Cake
Makes: 2 - 8” x 4” x 2” loaf, or
5 – 6” x 3” x 2” mini-loaf
|Devilishly Delicious Double Fudge Chip Cake (add ice cream!)|
I am often asked what to do with the leftover buttermilk from any of my recipes (cucumber soup [cookingwithlarue.blogspot.com/2013/05/amazingly-simple-spicy-chilled-cucumber.html] salad dressings, etc.). My first and immediate response is to make a batch or two of Devilishly Delicious Double Fudge Chip Cake. My mother-in-law, and amazing chef, Beverly, gave me this recipe many years ago. I am certain I have made a hundred of these cakes. It is a simple, always fabulous, go to chocolate cake – rich, but not too rich, moist and flavorful with discreet chocolate chip ooze. In addition, it freezes beautifully.
For those days when you just have to have chocolate – let this be the go-to cake – truly an everyday chocolate cake that is made simply in ONE BOWL! Anything easy enough to be called everyday must be done in one bowl. Most cakes require the addition of eggs and a bit of oil. This circumvents those additions and calls for Mayonnaise instead (yes mayonnaise!) – it works, really, trust me and give it a try.
There are two types of unsweetened cocoa: natural and Dutch process. Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey's, Ghirardelli, and Scharffen Berger. Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.
- 2 C all-purpose flour
- 1 1/3 C granulated sugar
- ½ C unsweetened natural cocoa (I prefer Scharffen Berger)
- 1½ tsp baking soda
- 1 C Mayonnaise (not salad dressing) – I prefer Hellman’s or Best Foods
- 1½ C buttermilk (if unavailable, use 1 Tb vinegar to 1 C milk and allow standing 5 min)
- 1 tsp vanilla
- 12-14 oz. semisweet chocolate chips
- Coffee or vanilla ice cream topping (optional)
|Here they are....fudge chips!|
Heat oven to 350 degree F. Butter and dust with flour loaf pans. Combine flour, sugar, cocoa and baking soda in a large mixing bowl. Mix well. Add buttermilk, mayonnaise and vanilla and beat until smooth. Gently stir in chocolate chips. Pour batter into prepared pans, dividing equally.
Bake about 55 min for the larger loaf pans and 40-45 minutes for the mini-loaf pans. A cake tester can be used but be careful to not assume more baking is necessary if you puncture a chocolate chip instead of the cake and misinterpret your findings. I suggest poking in more that one spot to assure it is fully baked.
Let the cakes cool and enjoy. You could add chocolate frosting to top it off, but frankly, it does not need it. It is better heated slightly in the microwave just before eating to melt the chocolate chips, and especially good with vanilla or coffee ice cream on top.