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Chocolate Stack Loaf with Fudge Frosting December 19, 2010

Posted by frizzybaker in Dessert, Recipes.
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Christmas brings so much joy to my heart! It is hard not to get excited about this time of the year when you have presents showing up at your door step. Such as this one…

A gift from my Aunt and Uncle! Omaha steaks! How did they know I haven’t had time to go grocery shopping (we literally only have ice cream left :()

Christmas Dinner!

Or this gift from Kevin’s Aunt and Uncle!

Open it! Open it!

YUMMY! Steak, ice cream, and cookies 🙂 And his aunt remembered how much I love granola and sent me some of that too!I’m a happy girl.

I had some of this for breakfast with plain, non-fat, organic yogurt.

And an abundance of thoughtful Christmas cards have covered our fridge.

I’m sure the reason you came to this post is because of the word chocolate. So I will proceed with my most recent baking creation, adapted from Better Homes and Gardens February 2010 Issue

Chocolate Loaf Stack

Ingredients

Cake
– 1 cup unbleached all-purpose flour
– 1 cup packed brown sugar
– 1/3 cup natural unsweetened cocoa powder
– 1/2 tsp. baking soda
– 1/2 tsp. salt
– 1/2 cup unsalted butter, melted
– 2 eggs
– 1/2 tsp vanilla extract
– 1/2 cup hot tap water

Fudge Frosting
– 6 Tbsp unsalted butter
– 1 cup sugar
– 1 cup natural unsweetened cocoa powder
– pinch of salt
– 1tsp vanilla extract
– 1 cup whipping cream At the store I had the option of purchasing regular, inorganic whipping cream, or purchasing organic heavy whipping cream… I went with the heavy cream and I am so happy I did!

Directions

1. Position rack in lower third of oven. Preheat oven to 350 F. Lightly grease sides of 13x9x2 in baking pan. Line bottom of pan with parchment paper; set aside.

2. In large mixing bowl whisk together four, brown sugar, 1/3 cup cocoa powder, baking soda, and salt.

3. Add butter, eggs, and vanilla. Whisk gently until dry ingredients are moistened and mixture resembles a thick paste.

4. Whisk briskly about 30 strokes. Use rubber spatula to stir in hot water, scraping sides as necessary, just until batter is blended and smooth. With spatula scrape batter from bowl into prepared pan and spread to a thin even layer.

5. Bake 14-16 mins or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack 10 mins. Slide a this metal spatula or knife around cake edges to loosen from pan. Invert cake onto rack. Remove paper liner; carefully turn cake right side up. Cool completely

6. Cut cake crosswise in half. Thickly spread frosting on bottom layer cake and sandwich the other half on top. Cover the sides of the cake with the remaining frosting but leave top unfrosted. Dust top of cake with powdered sugar or cocoa.

Frosting

1. In medium saucepan melt 6T unsalted butter. Stir in 1 cup sugar, 1 cup natural unsweetened cocoa powder, and a pinch of salt.

2. Gradually stir in 1 cup whipping cream. Heat, stirring constantly, until smooth and hot but not boiling.

3. Remove from heat; stir in 1 tsp vanilla extract. Set aside; cool until thickened and spreadable. To cool quickly, loosely cover and refrigerate 1 hour.

So I had a little extra fudge frosting left over in the pan… So what did I do with it??

Finger Paint!

 

Chocolately Bliss!

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Comments»

1. Nicole @ yuppie yogini - December 20, 2010

That looks yummy! I love fresh whipped cream.

2. Gigi - December 21, 2010

That reminds me of buche de Noel. Did Kevin like it?

frizzybaker - December 22, 2010

He loves anything chocolate.

3. Maw maw - December 30, 2010

That looks really good!!!! I have become a chocolate lover!!


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