3 - 28 g squares of unsweetened chocolate (1 ounce each)
2/3 cup of water
1 1/2 cups of white granulated sugar
1 teaspoon of vanilla extract
2/3 cup of room temperature butter
3 medium eggs at room temperature
1/3 cup of whole buttermilk
Preheat the oven to 180 degrees C (350 degrees F).
Grease,
butter or use nonstick spray on two 20 cm round cake pans (8-inch)
and flour them.
Sift the cake flour, the baking soda and the
baking powder onto a plate or a sheet of wax paper.
Use a double
boiler or a sauce pan to blend 1/4 cup of the sugar, the water and
the unsweetened chocolate. Stir them constantly over low heat and
when the mixture thickens and gets smooth, put it in another mixing
bowl. Chill it in a pan which has been set in ice water and stir it
occasionally. To the chocolate mixture add the vanilla extract and
stir.
Beat the remaining sugar and the butter together in a mixing bowl
until the mixture becomes puffed up. Beat one of the eggs into the
mixture and repeat the process until all 3 eggs are blended and
beaten in. Beat in the chocolate mixture that you set aside to
chill.
Add the mixture of flour, baking soda and baking powder from above
to the chocolate mixture while adding a little bit of the buttermilk
in between each addition. Continue to beat each time until the
batter becomes very smooth. Pour the cake batter into buttered cake
tins and bake for 40 minutes or until cake gets springy in the
center when pressed. Cool the cake on a rack.
After the cake cools, cut each of the two cake parts in half and
fill with the filling in the section below. Use that same filling to
ice the whole cake.
The Chocolate Fudge Cake Filling:
6 squares of semisweet chocolate
3 tablespoons of room temperature butter
7 tablespoons of whole milk
1 teaspoon of vanilla extract
3 cups of sifted confectioners’ sugar
Put the semisweet chocolate squares and the butter into a
sauce pan or double boiler over low heat and cook until the
chocolate is melted.
Add the melted chocolate, the vanilla extract and the whole milk
into a mixing bowl and blend them together well. Blend in the
confectioners’ sugar and mix the ingredients together until the
fudge cake filling is smooth and easy to spread. Use this to
fill in the middle of the cake halves and to frost the cake.
