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- user reviews (11)
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1
cup unbleached all-purpose flour
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1
cup packed brown sugar
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1/3
cup natural unsweetened cocoa powder
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1/2
teaspoon baking soda
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1/4
teaspoon salt
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1/2
cup unsalted butter, melted
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2
eggs
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1/2
teaspoon vanilla extract
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1/2
cup hot tap water
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1
recipe Easy Fudge Frosting, recipe below
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Natural unsweetened cocoa powder
1. Position rack in lower third of oven. Preheat oven to 350 degrees F. Lightly grease sides of 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set aside.
2. In large mixing bowl whisk together flour, brown sugar, 1/3 cup cocoa powder, baking soda, and salt. Add butter, eggs, and vanilla. Whisk gently until dry ingredients are moistened and mixture resembles a thick paste. Whisk briskly about 30 strokes. Tap or shake any batter from whisk. 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 make a thin even layer.
3. Bake 14 to 16 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Slide a thin 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.
4. Cut cake crosswise in three equal rectangles. Thickly spread frosting on one piece, top with a second piece and spread with frosting. Leave top unfrosted. Thickly frost long sides. Before serving, dust top with cocoa powder. Makes 12 servings.
Yield: 2 cups
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6
tablespoons unsalted butter
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1
cup sugar
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1
cup natural unsweetened cocoa powder
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Pinch of salt
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1
cup whipping cream
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1
teaspoon pure vanilla extract
In medium saucepan melt butter. Stir in sugar, cocoa powder, and salt. Gradually stir in whipping cream. Heat, stirring constantly, until smooth and hot but not boiling. Remove from heat; stir in vanilla extract. Set aside; cool until thickened and spreadable. To cool quickly, loosely cover and refrigerate 1 hour. Store up to 1 week in refrigerator. Makes 2 cups.
- Servings Per Recipe 12,
- Calories 396,
- Protein (gm) 5,
- Carbohydrate (gm) 49,
- Fat, total (gm) 23,
- Cholesterol (mg) 98,
- Saturated fat (gm) 14,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 35,
- Vitamin A (IU) 729,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 182,
- Potassium (mg) 215,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I made this cake a few times and every time it has been a great success with my guests and family. Does anyone have the actual magazine it was published in? Can you please tell me which month and year it was? I can't find it and I want to! Thanks
12/24/2010 08:58:47 AM Report AbuseHi everyone! Just a friendly reminder that this cake does bake in a 13x9 inch sheet pan, not a loaf pan. The loaf effect comes when the cake is cut into thirds and layered with the fudge frosting. This should clear up your baking time questions. Also, wufutbol24, if you find lumps of cocoa in your frosting, try sifting the cocoa before you add it to the butter. Good luck!
3/16/2010 01:46:53 PM Report AbuseThe cake came out delicious! The only problem was that the loaf pan turned out looking more like a sheet cake than a stack loaf. Perhaps a loaf pan would be better?
3/15/2010 06:48:10 PM Report AbuseThis is so yummy my husband even loved and he's not a chocolate lover. I loved the fudge, I even used it on other recipes.
3/1/2010 03:51:38 PM Report AbuseI made this tonight and it was great. I didn't have the natural cocoa, just store brand and I used Splenda. Came out great!!
2/26/2010 06:36:55 PM Report Abuse