Chocolate Velvet Fudge Cake

Another chocolate cake, I know. But this Chocolate Velvet Cake comes from the newly released Rose's Heavenly Cakes so I had to make it and blog about it. In addition to the Lemon Poppy Seed Sour Cream Cake, this cake was intended for the party. (You know, always gotta have something chocolate.) I say intended because it never actually made it there. At curfew time, all the girls came in to admire the cake and after refusing many I finally decided to just let them have a go at it. The batter is made using the same technique as the lemon cake although this cake employs what I call a cocoa slurry and doesn't require any dairy, making it a great option for Shabbat meals. This cake, like the other, is soft, moist, tender and really velvety. It has good chocolate flavor, although I would have liked the chocolate flavor to be deeper, somehow more intense and chocolatey. Maybe next time I'll add chocolate chips to the mix and see how that goes. I didn't find it necessary to top or glaze this cake with anything- somethings just don't need any adornment. Or maybe I was too worn out from all the baking. Yea. I thin that was it.

Chocolate Velvet Fudge Cake

Rose's Heavenly Cakes

63 grams Dutch cocoa

118 grams boiling water (1/2 cup)

150 grams eggs at room temperature (about 3)

118 grams water (1/2 cup)

2 1/4 tsp vanilla

235 grams cake flour or all purpose flour

300 grams sugar

3 tsp baking powder

3/4 tsp salt

227 grams margarine or butter

Preheat your oven to 350 degrees. Generously grease and flour a bundt pan. Set aside.

In a small bowl, place the cocoa powder. Pour boiling water over it,

and stir to make a paste like consistency. Cool to room temperature. Chill to speed up the cooling.

In a bowl, place the eggs, water, and vanilla.

Whisk thoroughly to combine. Set aside.

In another larger bowl, place all of the dry ingredients and whisk to combine.

Add the margarine or butter and the cocoa slurry,

and begin beating until all the flour is moistened. Scrape down the bowl as needed.

Add half of the liquid ingredients at a time, beating well and scraping down the bowl after each addition.

Here is the completed batter.

Spoon the batter into the prepared pan. Bake around 50 minutes until a toothpick inserted comes out clean.

Cool for fifteen minutes and then invert onto a rack. Cool completely. Didnt manage a shot of the unmolded cake. Next time...