Atomic Fudge Cake
Photo: Novium at English Wikibooks, Public domain
Atomic Fudge Cake is a two-layer chocolate cake with a fudge frosting that sets in the refrigerator and melts back into the crumb when you warm a slice. The batter is thin and made with boiling water, which keeps the cake moist. The frosting needs real dark chocolate, not unsweetened, and good cocoa matters more here than in most cakes, so buy the better kind.
Instructions
Mix the sugar, flour, cocoa powder, baking soda, baking powder and salt well in a large bowl. For a finer crumb, sift them together first.
Add the eggs, milk, vanilla and vegetable oil and mix well. Pour in the first measure of boiling water and mix until the batter is full of small bubbles. It will be very thin, which is normal.
Pour the batter into two greased 9-inch round pans. Bake in an oven preheated to 180°C for about 30 minutes, or about 20 minutes in a convection oven, until a cake tester comes out clean. Do not overbake, or the cakes will turn dry.
Cool the cakes completely, then turn them out of the pans.
Melt the dark chocolate in a double boiler. In a small bowl, mix the cocoa and powdered sugar, then stir in the second measure of boiling water. Stir this paste into the melted chocolate.
Quickly stir in the whipping cream until the fudge is smooth. Frost the cake right away, spreading a generous layer between the two cakes. The fudge will look quite loose, but it firms up in the refrigerator.
Refrigerate the cake until the fudge has set. To serve, slice a piece and microwave it for about 20 seconds so the fudge softens and soaks into the cake. Ice cream goes well alongside.
Make it personal.
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