Chocolate Cake with Fudge Icing

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Ingredients

1 2/3 cups all-purpose flour
1 1/2 cups organic sugar
2/3 cup cocoa powder
1 1/2 tsp baking powder
1/2 cup vegetable oil
1 cup natur-a soy or almond chocolate
1/2 cup water
2 tsp lemon juice
2 eggs at room temperature
2 tsp pure vanilla extract
Icing :
125 g dark chocolate
1/3 cup cocoa powder
3/4 cup natur-a soy or almond chocolate
1/2 cup unsalted butter
3 cups sifted icing sugar

Servings : 12

Preparation

  1. Cake:
  2. Preheat oven to 350F. Grease and dust 3 round 8'' cake pans with cocoa powder. In a large bowl combine flour, sugar, cocoa powder and baking soda. Mix well.
  3. In a separate bowl whip the natur-a chocolate, oil, water, lemon juice, eggs and vanilla.
  4. Using an electric mixer, add the liquid mixture to the dry ingredients and beat for approximately 30 seconds, until all the ingredients are well blended.
  5. Pour equal portions into all 3 pans and bake for 35 to 40 minutes.
  6. When the cake is ready, allow to coo 10 to 15 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from the pans and flip over to ensure that cake is fully cooled prior to icing.
  7. Icing:
  8. In a medium-sized saucepan, on low heat, combine chocolate, cocoa powder, natur-a chocolate and butter. Stir constantly until melted. (Careful not to boil). Remove from the heat.
  9. Sift the icing sugar into a large Pyrex or stainlessa steel bowl. Blend in the chocolate sauce while beating the mixture. The consistency should remain rather liquid.
  10. Refrigerate for 3 to 4 hours to thicken.
  11. Once chilled, beat until creamy so that the icing may be spread evenly between each layer and over the cake.
  12. Once iced, the cake will keep covered, at room temperature, for 2 days. It also freezes well.