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Recipe: Creole Fudge Cake

Feb 17, 2011 · espresso · Legacy · recipes
Recipe: Creole Fudge Cake

Craving the scents, spice and flavors of the American South? This sweet dish, inspired by Louisiana bakeries, is a culinary road trip to the bayou. Ingredients Fudge Cake

  • Cocoa powder for dusting pans
  • 1/2 cup brewed espresso
  • 1 cup firmly packed light brown sugar
  • 4 ounces unsweetened chocolate
  • 1 cup sugar
  • 1/2 cup butter
  • 3 eggs, room temperature
  • 2 1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • Chocolate shavings (optional)
Coffee Buttercream Icing
  • 2 sticks of softened butter
  • 6 cups of powdered sugar
  • 1/4 cup cold espresso
  • 2 tablespoons cream
  • Preheat the oven to 350 F. Grease 3 (8-inch) round pans and dust with cocoa.
  • Place the espresso, brown sugar and chocolate in a heavy saucepan over low heat and cook, stirring, until the chocolate melts and the brown sugar has dissolved. Set aside to cool.
  • Beat the sugar and butter with an electric mixer on medium speed until well blended. Add the eggs, 1 at a time, beating after each addition. Mix until light and fluffy.
  • Add the cooled chocolate mixture, beating well.
  • Whisk the flour, baking powder, baking soda and salt in a bowl to combine. Beat the flour mixture into the chocolate mixture alternately with the milk.
  • Divide the batter among the prepared pans. Bake 25 to 30 minutes. Cool in pans 5 minutes before turning out onto wire rack.
  • To make Coffee Buttercream Icing, beat 2 sticks of softened butter and 6 cups of powdered sugar on medium speed with an electric mixer. Beat in 1/4 cup cold espresso and 2 tablespoons cream until smooth.
  • When completely cool, frost between layers, on top and sides with Coffee Buttercream Icing. Sprinkle with chocolate shavings. Makes 12 servings.
Recipe: The Dallas Morning News

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