Monday, November 15, 2010

Gwen Uy's Chocolate Cake

By: Gwen Uy

Gwen Uy's Chocolate Cake
Making the frosting for this cake requires extra patience—cooking time is approximately 1 1/2 hours. But the result is well worth the wait. With a bottle of good, ready-made caramel sauce from the grocery for drizzling, your guests will be unable to refuse a slice. Make it a big one!

Makes one 9-inch cake  Prep Time 30 minutes  Bake Time 30 minutes
Cook Time 60 to 90 minutes for the frosting

For the cake base
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cocoa powder
1 teaspoon coffee powder
1 teaspoon vanilla extract
1 1/2 cups warm water
1 cup butter
2 1/4 cups sugar
4 whole eggs

For the fudge frosting
2 cups sugar
1 1/4 cups cocoa powder
1/4 cup all-purpose flour
1 cup water
1 1/4 cups condensed milk
2 cans evaporated milk
1/2 cup butter

1  Preheat oven to 350˚F. Sift together flour, baking powder, baking soda, and salt. Set aside.

2  In another bowl, whisk the cocoa powder, coffee powder, and vanilla into the warm water.

3  Using a mixer, cream butter and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time, beating well after each addition. Then alternately add the dry and liquid ingredients, making sure you begin and end with the dry ingredients.

Pour the batter into two 9-inch greased and lined round cake pans. Bake for 30 minutes or until toothpick inserted in the center comes out clean.

6  Make the frosting: In a thick saucepan, combine sugar, cocoa powder, and flour.

7  In a mixing bowl, combine all liquid ingredients then pour into a saucepan. Whisk until well combined.

Place the saucepan on low heat and keep whisking until the frosting is thick and of spreading consistency. Blend in butter. When ready, spread on the cakes.

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