Tuesday, February 4, 2014

Carmela Soprano's Chocolate Fudge Sheet Cake

Valentine’s Day is coming.
Some folks celebrate by going out.
Some folks celebrate by staying home.
To each his - or her - own.

We’ll most likely be staying home.
And that’s where a really good cake recipe comes in handy.

I gave the ingredients for the frosting, but not for the cake itself.
The frosting is great on its own and would add a special touch to any cake.
But, for the full experience, here’s the recipe from Entertaining with the Sopranos.
Enjoy!!

Hint:
If you're worried about the caffeine, decaf should be okay.  
Although the chocolate will give you a big enough buzz.

You can also refrigerate until the frosting is set.
Then, before covering with foil, poke a few toothpicks into the top of the cake.
They’ll keep the foil from touching the frosting.
You can then refrigerate the cake overnight.
Be sure to remove the toothpicks!


                        Chocolate Fudge Sheet Cake

Place the rack in the centre of the oven.
grease and flour a 13 x 9 x 2 inch baking pan
Tap out the excess flour.        
Preheat oven to 350º           
Bake 35 minutes 

Sift together into a large mixer bowl
2 Cups flour
2 Cups sugar
1 teaspoon baking soda
1/4 teaspoon salt

Place in a medium saucepan
1 stick (8 Tablespoons) unsalted butter, cut into small pieces
1 Cup water
1/3 Cup unsweetened cocoa powder
1 teaspoon instant espresso powder
Stir over medium heat until the mixture comes to a boil.
Pour over the dry ingredients and stir until smooth.

Place in a small bowl
2 large eggs
1/2 Cup sour cream
2  teaspoons vanilla
Whisk together until smooth.
Scrape the mixture into the larger bowl and stir until blended.

Pour the batter into the prepared pan.
Smooth the surface with a spatula.
Bake until the cake is done, about 35 minutes.
Let the cake cool in the pan on a wire rack for 5 minutes.
Invert the cake onto the rack and let it cool completely.


Mocha Fudge Frosting

Place in a medium saucepan
1/2 cup heavy cream
1/2 stick unsalted butter
2 tablespoons light corn syrup
1 teaspoon instant espresso powder
Heat until simmering.
Remove the pan from the heat and add
8 ounces bittersweet chocolate, chopped
Let stand until softened.
Stir until smooth.
Chill, stirring occasionally, until the frosting is thick enough to spread.

Cut 2-inch-wide strips of wax paper.
Place the cake upside down on a serving platter or board.
Arrange the wax paper under the cake to protect the platter.
Spread the frosting over the cake with a spatula.
Smooth the frosting over the top and sides.
Let the cake set at least 1 hour before serving.


Another really good cake recipe is Carmela Soprano's Baci Cake.
Glazed Chocolate Cake with Hazelnuts, if the Italian name doesn’t ring a bell.

And easier.
It's your Valentine's Day, too.

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