New Orleans Double Chocolate Praline Fudge Cake Food

SINFUL DOUBLE FUDGE CHOCOLATE CAKE WITH INCREDIBLE ICING

Steps:

• Prepare 2 - 8" round pans, with butter and flour.
• Preheat oven 350.
• Cake: In a mixer, beat first 7 ingredients in order, adding one at a time. Sift the dry ingredients. Fold in boiling water and chocolate chips. (Note: if you add the boiling water and the chips together, they will melt, but if you delay adding the chips for a couple of seconds, they will keep their form).
• Bake for 25 minutes at or until cooked. Remove from pans and let cool on baking racks.
• Incredible Icing: In a food processor, blend butter, sugar and cocoa for 4 seconds. Combine vanilla, milk and hot coffee and blend in just enough liquid until icing is smooth and silky.

NEW ORLEANS DOUBLE-CHOCOLATE PRALINE-FUDGE CAKE

Steps:

• Cake:
• Preheat oven to 350 degrees.
• Combine butter, cocoa and water in a saucepan.
• Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
• Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
• Combine the butter mixture and buttermilk mixture; beat until well blended.
• Combine the sugar, flour and salt in a bowl; mix well.
• Gradually add the flour mixture to the buttermilk mixture; beat until blended.
• The batter should be thin.
• Spray three 8" round cake pans with cooking spray and line them with wax paper.
• Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
• Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
• To assemble the cake:.
• Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
• Slowly pour the frosting over the center of the cake.
• Spread it to the edges of the cake, allowing some frosting to run down the sides.
• Chocolate Ganache:.
• Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
• Gradually add the butter, whisking until smooth and melted.
• Cool, whisking often, until spreading consistency, about 15-20 minutes.
• Praline Frosting:.
• Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
• Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
• Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
• Pour immediately over the cake.

APPLE CARAMEL FUDGE CAKE

Steps:

• Preheat oven to 350°F Cover a 9X11 inch baking dish with parcement paper.
• Melt the butter and let it cool slightly. Peel the apples and cut them into thin wedges.
• Whisk together flours, oats, flaxseed, cinnamon and baking powder in a baking bowl.
• Beat eggs and sugar until pale and fluffy. Pour in the butter and stir gently. Then add the dry in two batches.
• Pour batter into the baking tin and press down the apple slices. Sprinkle with nuts and bake for about 20 minute.
• Create the caramel fudge by bringing the cream, syrup and sugar to boil in a small heavy-based saucepan. Let it simmer for about 10 min and stir in the salt. Remove the cake from the oven and pour over the fudge while the cake is hot.
• Put it back in and bake for a further 5 minute.