HCB: Chocolate Velvet Fudge Cake
Sunday, December 5, 2010
Rose writes on this recipe that this cake is “wondrously soft, light, and deeply chocolaty.
Check! Check! and Check!
This cake is all that. Perfect because its easy to make, easy to decorate, easy to served and the most important easy of all? To eat.
Which was perfect for me, since I been sick with a nasty cold since Thursday, compliments of our wonderful temperamental weather here in Florida - for the past 4 days - we had 40, 30 and 80 degree weather all in one day. Perfect situation to catch a cold and make life just a little bit hard.
So I was not looking forward to complicated baking. In fact I was not looking forward to being in my kitchen period.
But, when you are sick you crave comfort food and for some inexplicable reason, I craved chocolate cake. So it was my luck that I could actually whipped this up in not time at all.
There is nothing complicated about making it. I don’t remember if this is in the Quick and Easy section of the book - it may not be, because there is a complicated sidebar of instructions in of how to make the marzipan candle.
Which I decided not to do, specially after reading the instructions 3 times and still clueless as to what the heck I needed to do. Sorry, cold medicine makes me a bit, itzy-bitzy cranky.
The cake is your typical cocoa, egg, cake flour, sugar and butter game players. After mixing it all goes into a fluted silicone pan and baked for about 55 to 60 minutes.
I of course used my metal, old fluted pan (I can see me having major cake envy when I start to read my fellow bakers post) and it baked at the 45 minute mark.
After 15 minutes of mandatory cooling period, out of the pan came this beautiful, perfect cake with it’s dark, shiny color and filled my kitchen with the most tantalizing chocolate smells.
I knew this cake was a hit even before the first piece was cut and tasted.
We decided to walk on the wild side and served it a-la-mode, with Vanilla ice cream. It was rich, and light and the perfect chocolate goodness to quench my chocolate cravings. Even Tom, who is not a huge chocolate cake fan liked it - a lot (he just had a second piece for breakfast).
I’m thinking of a repeat performance with a buttercream frosting.
No recipe for this one, since it’s part of my weekly bake-a-long. But, do go and check out the rest of the Heavenly Cake Bakers take on this little gem.
Or you can support Rose (and me) and buy the book – you will not be sorry.
Reader Comments (7)
Very pretty! My condolences on the cold. We've been battling a hideous version out here on the west coast. It's been ginger tea ginger tea and more ginger tea.
gorgeous! my dad liked his slice with whipped cream, but my sister and i were too busy eating it out of hand to bother with accompaniments. i bet ice cream was a perfect go-along.
I like that you made this in the bundt shape! Plus, I find some of the best cakes are those that need very little accoutrement because the cake itself is more than enough! Looks great!
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Looks great! I agree that this would go nicely with a buttercream.
Sorry to hear about your cold.. I hope you're recuperating by now..
The cake looks yummy! Love the pictures! Glad you guys like it. And a great idea to pair it with vanilla ice cream.
This looks heavenly. A simple chocolate cake recipe is probably the most important one a baker must have!!
This cake looks so delicious and so tempting. I want to make some right now!