Creole Fudge Cake

"This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating raw egg yolks so I substituted 3 Tbsp Heavy Cream in the icing. I used a 2 pound bag of powdered sugar - it's just a little over 6 cups so you don't have to bother with measuring it out. If the icing seems a little too thick simply add another egg yolk or a tablespoon of milk or heavy cream to thin. The icing makes a very generous amount so if you are only using 2 - 9" layers you have enough for a nice thick layer of icing between the cake layers. This is a very tender cake with a wonderful mocha flavor."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
19
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Cake:.
  • Preheat oven to 350 degrees.
  • Pour water into double boiler and add coffee granules stirring to dissolve.
  • Add brown sugar and chocolate and heat over simmering water stirring until well blended.
  • Set aside to cool.
  • In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
  • Add eggs, one at a time, beating after each addition.
  • Mix until light and fluffy.
  • Add chocolate mixture to butter mixture, mixing well.
  • Sift together cake flour, baking powder, baking soda and salt.
  • Add flour mixture to chocolate mixture alternately with the milk.
  • Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
  • Stagger pans in preheated oven and bake for 25 to 30 minutes.
  • Cool for 2 minutes and turn onto cooling racks.
  • Frost between layers, on top and sides with Coffee Buttercream Icing.
  • Sprinkle with chocolate shavings.
  • Coffee Buttercream Icing:.
  • Dissolve coffe in hot water.
  • Once dissolved set aside to cool.
  • Blend butter and egg yolks on medium speed with electric mixer.
  • Add coffe mixture and mix thoroughly.
  • Add powdered sugar to coffee mixture and blend until smooth.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes