A rich velvety fine-crumbed decadent chocolate cake, drizzled with smooth liquid chocolate... what more could a chocoholic ask for.
This recipe is from Rose Levy Beranbaum. It's simple and it uses a non-conventional method of cake making - not genoise, not chiffon, not wet+dry, not by creaming butter. Reading the recipe, I was skeptical of the batter's potential to produce a soft cake. I thought that without creaming the butter or whisking the eggs, it would just result in a dense, flat cake.
But it turned out to be a soft fine-crumbed cake with a rich cocoa flavour. I bet this would be great as a seven-layer cake, filled and frosted with layers of rich dark chocolate ganache... mmmm...
Chocolate Velvet Fudge Cake
Makes enough batter for a 4-cup bundt pan.
Kahlua Chocolate Ganache
80ml whipping cream
1 tbs butter
1 tbs Kahlua
Heat all ingredients. Stir till smooth.
If mixture is too thick, add water till a pouring consistency is achieved.