Ingredients
- Cake
- 1 ¾ cups flour
- ⅓ cup unsweetened cocoa powder
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 225 grams bittersweet chocolate, 60%, finely chopped
- 165 grams butter, unsalted
- 3 large eggs, lightly beanten
- 1 cup water
- 300 grams sugar
- Glaze
- 110 grams bittersweet chocolate, 60%, finely chopped
- 1 tablespoon butter, unsalted, cut into bits
- 1 tablespoon light corn syrup
Directions
1. Cake- Preheat oven to 325*F with rack in middle. Flip bottom of springform pan so lip is facing down, then lock into place. Butter bottom and side of pan, then dust with flour. |
2. Whisk flour, cocoa, baking powder, baking soda and salt in a large bowl. Melt chocolate with butter in a 3 Qt saucepan over low heat. Remove from heat and whisk in eggs and water until smooth. Whisk into flour mixture, then whisk in sugar until smooth. Pour into pan and rap on counter to eliminate air bubbles. |
3. Bake until cake is just starting to pull away from side of pan and a wooden pick inserted into center comes out clean, 1 1/4 to 1 1/2 hours. |
4. Cool cake in pan 20 minutes, then remove side of pan and cool completely, at least 1 hour. |
5. Make Glaze. Melt chocolate in a small bowl stirring until smooth. Stir in butter and corn syrup. Cool slightly, then spread just over top of cooled cake. |
6. Cake improves in flavor if made 1 day ahead and keeps at room temperature 4 days. |
Dense Chocolate Fudge Cake. To import, drag image to your MacGourmet recipe box.