quickfudgecake_little-house-dunes

by Heather Harris Brady

I thought I’d share this recipe now, because it’s a lovely way to showcase fresh summer fruit. You can have this in the oven in under 10 minutes too, leaving you more time for summer fun. I’ve shown a thick layer there but you could also do two thin layers, to sandwich together with berries and whipped cream (or cherries and whipped cream for a great black forest). No matter what the size this is one great, moist cake that also keeps well thanks to the yogurt.

This recipe is based on one of my favorite cookbooks, More Home Cooking, by Laurie Colwin. She called it Happy Winter Fudge Cake, as she in turn adapted it from a children’s book called Happy Winter. I used an IKEA dark chocolate bar for this cake, but you can use any type that catches your fancy.

Quick Fudge Cake, Makes your choice of: one 3″ thick 8″ round and six cupcakes; 14 cupcakes; two 1-1/2″ thick 8″ rounds; one 9″ bundt

3 oz. semisweet chocolate, melted and cooled
2 c. unbleached all-purpose flour
3/4 c. sugar
1 t. baking powder
1 t. baking soda
2 T. dark baking cocoa
1 t. salt
2 eggs
1/4 c. soft butter
1 t. vanilla
1 1/2 c. plain greek yogurt

Preheat the oven to 350. Combine the eggs, butter, vanilla, yogurt and melted chocolate in a mixer bowl and cream.

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The melted chocolate might turn into little bits but that’s okay! Keep going. Add the dry ingredients all at once.

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Mix on medium for about two minutes. You’ll have a thick creamy batter, that incidentally, is delicious.

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Spread it into your lightly greased pans. If you want flat layers be sure to make a depression in the center.

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Baking time will depend on your pans and your oven. This thick 8″ layer took about 25 minutes, thin layers and cupcakes take 12-15 minutes.

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Even fresh out of the oven it will cut nicely into neat slices. I like to serve it warm with fresh cold berries and a sprinkling of powdered sugar.

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Two years ago: Rhubarb Streusel Pie (a reader favorite!)
One year ago: Greek Chicken Pita Wraps

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