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.
Larue
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