double fudge it up~ for the ultimate chocolate lover
You can make this ultra decadent cake in two ways.
It’s the Ghiradelli Chocolate Frosting that makes either version your ultimate decadent dessert heaven. With that said, first things first:
Ingredients for Ghiradelli frosting
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
4 tablespoon(s) butter
3 cups powdered sugar
1/3 cup hot milk
1 teaspoon vanilla
1/8 teaspoon salt
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate, and beat until thick enough to spread on cake. I like to refrigerate it for an hour or so to let it thicken. Then I stir again, and repeat this until I see the desired pastiness and thickness of my frosting.
Let’s talk CAKE.
For you Vanilla lovers-here’s the best most moist cake I have made to date- found once upon a time on the foodnetwork. Tried & true, I can’t seem to ever steer away from this recipe. Always compliments on how moist and rich.
6 large egg yolks
1 cup milk (242 grams)
2 1/4 teaspoons vanilla
3 cups sifted cake flour (, 300 grams)
1 1/2 cups sugar (300 grams)
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, cool room temperature (170 grams)
Preheat oven to 350 degrees.
Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
Add the butter and remaining 3/4 cup milk.
Mix on low speed until the dry ingredients are moistened.
Beat for 90 seconds at medium speed to develop cake structure.
Stop mixer, scrape down the sides.
Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
Stop mixer, scrape down the sides and give it a final mix by hand.
Pour the batter in the prepared pans and smooth surface.
(Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
(The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
Reinvert cakes so that tops are right side up.
Cool to room temperature
For you Chocolate lovers
this is THE ultimate chocolate cake recipe I have made to date, and will never stop making
found once upon a time on Robyn Stone’s Add a Pinch
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
whether it is a slice of vanilla or chocolate
you’re in ghiradelli heaven.