A chocolate lover’s dream! This is dessert is a mix of my Mother and I – I used Ghirardelli chocolate (something she didn’t have access to at the time) and opted not to frost the cake and served it with Maggie’s Hot Fudge Sauce and a dollop of whipped cream and a touch of fruit. Another great option would be vanilla ice cream. The cake alone is wonderful! However, you can make an icing and frost, but I don’t recommend it unless you use a very high quality chocolate and make a ganache. This recipe comes from my mother Maggie who has passed on and it is dedicated to her memory. If using the hot fudge sauce as shown, please see the recipe Maggie’s Hot Fudge Sauce for ingredients and technique and make ahead of time.
3 oz. of unsweetened chocolate from a bakers chocolate bar (Ghirardelli or another high chocolate recommended.)
1 1/2 cups of milk divided
1 egg beaten
1 2/3 cups of sugar divided
1/2 cup of butter
2 egg yolks beaten
1 teaspoon of vanilla
2 cups of cake flour
1 teaspoon of baking soda
Dash of salt
1 cup of heavy whipping cream
1/4 cup of granulated sugar
1 teaspoon vanilla extract
Combine chocolate, 1/2 cup of milk, beaten egg and 2/3 cup of sugar in a medium sauce pan and cook over low heat until melted. Stir frequently. Set aside to cool. In a large bowl measure and add the following – cake four, baking soda and salt. In a large bowl using a mixer, cream butter and 1 cup of sugar. Add egg yolks and vanilla and mix well. Add half of the dry ingredients, mix. Add the milk and mix. Finally add the rest of the dry ingredients and mix. Pour in chocolate mixture and mix. Pour into a 12″ by 9″ cake pan coated with non-stick cooking spray. Bake in a preheated oven at 350 degrees for 30 minutes or when a butter knife inserted comes out clean. Allow cake to cool before serving.
Place a medium bowl in the freezer for 5 minutes, remove and add cream. Using a mixer beat on high until soft peaks form. Add sugar and vanilla and beat for 1 minute. Do not over beat.
Slice cake into 4″ x 4″ squares and drizzle Maggie’s Hot Fudge Sauce over cake and top with a dollop of whipped cream. Individual slices of cake can be briefly warmed in the microwave before decorating.
Ruby Port, coffee or tea. Rutherford Hill Vineyards Red Zinfandel has great chocolate undertones and would pair very well. Want to try something different? Try a beer, such as Young’s Luxury Double Chocolate Stout (UK), Coffee Porter Real Ale Brewing Company (Blanco TX) or Breckenridge Brewery Remarkable Vanilla Porter (Denver, CO).