close this window to return to FatboyrecipesDecadent Fudge Cake |
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1 1/2 cups sugar 4 eggs 1 cup buttermilk 1/2 teaspoon baking soda 2 1/2 cup flour 8 oz German Chocolate, melted and cooled to room temperature 1 1/2 cup chocolate syrup 2 tablespoons Cream de Cocoa liqueur or any other chocolate liqueur 1 teaspoon chocolate extract (optional, if not available, increase chocolate liqueur to 3 tablespoons) 2 teaspoons vanilla extract 12 oz mini semi-sweet chocolate chips 4 oz white chocolate, chopped 2 tablespoons solid shortening 2 teaspoons solid shortening |
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Cream butter in large mixing bowl, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine buttermilk and soda, stirring well. Add to creamed mixture, alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup, liqueur, and extract(s). Mix well. Batter should be very light and creamy in texture, like whipped cream. Stir in 1½ cups chips. Pour batter into a heavily greased and floured 10 inch bundt pan. Bake at 300 for 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate, let cool completely. Melt white chocolate with 2 tablespoons of shortening in a double broiler. Stirring until smooth. Drizzle over cake. Melt remaining chocolate chips in double broiler with 2 teaspoons shortening, stirring until smooth. Drizzle over top of cake. Top with chocolate curls or chocolate leaves if desired. |