Chocolate Fudge Cake
Makes 1 layer cake
1 cup unsweetened cocoa powder
1 1/2 cups boiling water
3 large eggs
1 1/2 teaspoons vanilla extract
3 cups sifted cake flour
2 cups firmly packed brown sugar
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
1/4 to 1/2 cup raspberry preserves
1 recipe White Chocolate Buttercream Icing (recipe follows)
1 recipe Glazed Fruit Topping (recipe follows)
Preheat oven to 350*F. Grease the bottom and sides of three 8-inch cake pans. Line bottoms with parchment paper; then grease again and dust with flour. Set aside.
In a medium bowl, whisk together cocoa and boiling water until smooth. Let cool to room temperature.
In another bowl, combine eggs, 1/4 of cocoa mixture and vanilla extract.
In a large bowl, add remaining dry ingredients and beat on low speed with an electric mixer for 30 seconds. Add butter and remainder of cocoa mixture. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high speed if you are using a hand mixer) and beat for 1 1/2 minutes. Scrape down sides of the bowl. Gradually add egg mixture in three batches, beating 20 seconds after each addition. Scrape down sides.
Divide batter among prepared pans and smooth surface with a spatula. Bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Let cake cool in the pans for 10 minutes. Invert onto wire racks, and let layers cool completely before wrapping tightly in plastic wrap.
For best results, refrigerate layers for 1 hour before icing. Cake layers can be baked ahead and frozen; let thaw completely in refrigerator before icing.
Spread raspberry preserves between cake layers. and ice sides and top of cake with White Chocolate Buttercream Icing. Decorate top and base of cake with Glazed Fruit Topping.
NOTE: Candied fruit will be glossy and tacky when complete. This can be done two days in advance of decorating cake. Store in a covered container until ready to decorate.
WHITE CHOCOLATE BUTTERCREAM ICING
2 (8 ounce) packages cream cheese, Softened
12 ounces white chocolate, melted and cooled
1/2 cup ( 1 stick) unsalted butter, Softened
2 Tablespoons fresh lemon juice
In a mixing bowl, beat cream cheese at medium speed with an electric mixer until smooth and creamy.Gradually add cooled chocolate and beat until smooth. Beat in butter and lemon juice. Re-beat at room temperature to ensure smoothness before frosting cake.
NOTE: Icing can be made ahead and stored in refrigerator for up to 2 weeks or in the freezer for up to 2 months. Before using let icing come to room temperature and beat again.
GLAZED FRUIT TOPPING
2 cups water
1 cup sugar
1 orange, sliced cross-ways into 1/4-inch slices
1 cup fresh pineapple chunks
3/4 cup dried cranberries*
1 cup dried apricots*
3/4 cup dried cherries*
1 cup walnuts
*Available at some supermarkets and specialty produce markets.
In a large saucepan, slowly heat water and sugar until sugar dissolves. Divide mixture between two medium saucepans. Place orange slices in one pan and remaining fruit and walnuts in the other pan. For oranges, reduce heat and simmer 45 minutes. Turn oranges over, and simmer for another 30 minutes, or until translucent. For remaining fruit and walnuts, simmer for 35 minutes; do not overheat. Drain fruit , and remove from pan; place on wax paper to cool.
RECIPE FROM>>>>
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