Double Chocolate Fudge Cake

Double Chocolate anything sounds great!

Servings: MAKES A 9-INCH TRIPLE-LAYER CAKE; SERVES 14 TO 16

Ingredients

• 2 2/3 cups all purpose flour
• 2 cups sugar
• 1/3 cup unsweetened cocoa powder
• 2 1/4 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoons salt
• 1 1/2 sticks butter (unsalted, softened)
• 1 1/3 cups sour cream
• 3 ounces unsweetened chocolate (melted and slightly cooled)
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F
2. Grease three 9-inch cake pans. Line the bottoms with parchment paper and grease the paper.
3. Sift the flour, sugar, cocoa powder, baking soda, cinnamon, and salt in a large mixing bowl and blend on low speed for about 30 seconds to mix.
4. Add the butter, sour cream, and unsweetened chocolate.
5. Continue to beat on low until thoroughly combined.
6. Scrape the bowl and raise the speed to medium; mix until light and fluffy, about 3 minutes.
7. Add the eggs one at a time.
8. Add the vanilla and mix to blend well.
9. Divide the batter evenly among the pans.
10. Bake until a toothpick or cake tester inserted in the center comes out clean, about 30 minutes.
11. Let the cakes cool in the pans for 5 to 10 minutes, then turn them out onto a rack and let cool completely.

Chocolate Glaze

Ingredients

• 1 pound chocolate (bitter sweet or semi sweet, chopped)
• 1 cup half & half

Directions

1. Place the bittersweet chocolate and half-and-half in a microwave-safe bowl and heat on the lowest setting or the defrost setting for 1 minute; stir well. Microwave for 30 seconds and stir again.
2. Repeat, if necessary, until the mixture is completely melted and smooth. Let cool until tepid; do not refrigerate.
3. You can also us a double boiler... Let chocolate melt and stir until well blended. Let cool until tepid; do not refrigerate.