Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

K8's Hot Fudge Cake aka Cinqo de Mayo


Recommended Posts

K8's Hot Fudge Cake aka Cinqo de Mayo

I had recipes to follow but I just wound up making this one up. I didn't seem to have enough ingredients to make this or that exact cake so I just improvised. I was so happy when it didn't fall!!It was awesome. Don't let the cayenne fool you--it's not shocking or hot --it leaves a pleasing glow in your throat--very very nice. Going for a kind of a Cinqo De Mayo Ole~ type a thing

This is a double batch. And it's exactly what I used.

K8's Hot Fudge Cake

3 ounces of unsweetened Baker's chocolate

Hershey's Extra Dark 60% cacao 3.52 ounce bar (got it at Walgreen's)

2 ounces of German Chocolate

^^^melt & set aside^^^

4 cups sugar

3 cups sifted all purpose flour--less one heaping spoonful (sugar spoon size)

1 1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon salt

2 - 3 generous teaspoons saigon cinnamon

1/2 teaspoon cayenne powder

1 heaping spoonful (sugar spoon size) Valrhona cocoa powder

^^^ whisk all together in a mixing bowl & set aside ^^^

2 cups strong hot coffee

1 cup sour cream (room temp-ish)

1 cup oil

1 tablespoon vanilla

^^^Blend coffee, sr crm, vanilla & oil together with a whisk ^^^ Then add to powder mixture & combine well.

4 eggs, room temp

^^^add eggs one at a time to mixture mixing well before adding the next egg ^^^ then add chocolate & mix well.

Makes nice half sheet or 4 eight inch layers. Bake 350 for like 40 ish minutes until toothpick comes out clean. I filled the cake with a cream cheese and swiss meringue buttercream combo. Then iced it with regular buttercream in order to cover with fondant.

It's not too late to live happily ever after. :)

You can use any combination of chocolate. But this particular blend is really good. I've made it with Baker's unsweetened too. But try real hard to find a good Saigon cinnamon. They well it in the big grocery stores now. Vietnamese or Saigon cinnamon.

I recommend at least a cream cheese filling if not fully iced with a cream cheese icing. The cheese balances the 'hot fudge' to perfection. I would stick with a vanilla icing though. I would not want to blur the rich chocolate flavor of the cake.

You will love this cake.

Keywords: Dessert, Snack, Easy, American, Chocolate, Mexican, Cake

( RG1766 )

Link to comment
Share on other sites


  • Similar Content

    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Susanwusan
      Hi, has anyone got a nice recipe for mango jelly using tinned mango puree (850g) and agar-agar powder (and possibly mango juice drink)? 
    • By AlaMoi
      made a tapenade using the usual garlic / olives / olive oil / lemon juice recipe - with kalamata olives.
      I have anchovy (tinned and paste) on standby . . . we both like anchovy....
      now,,, I like kalamata olives - especially in a salad that involves feta....
      however, DW is underwhelmed and suggests 'it is just too strong'
      we don't have a large selection of olives at the market - other than the usual green/black/with without stuffings...
      the store has an olive bar - but the descriptions are strictly marketing BS - not specific olive types.  lots of 'mixtures'
      the Castelvetrano press is pretty good - any experiences on toning down from kalamata welcomed.
      other tips.... i.e. 50-50 Kalamata & black/green, etc.
      we do Amazon, so we should be able to get any type . . .
    • By shain
      A bread of Cyprus/Greece/Turkish origin.
      Dough: Make 1-4 days ahead
      - 25g sugar
      - 4g instant dried yeast
      - 100g yogurt or buttermilk
      - 140g water
      - apx. 15g olive oil
      - 9g salt
      - 450g AP fluor
      - Mix all but the flour.
      - Mix in the flour.
      - Knead, rest and repeat until a smooth strong dough forms.
      - Cover and rest for a night and up to 4.
      - 230g of a mixture of coarsely chopped salty cheeses - Feta, halloumi, kashkaval, sirene. You can also throw in mozzarella.
      - 1-2 scallions, chopped (optional)
      - A handful of chopped mint (optional)
      - A handful of chopped herbs: oregano, thyme, marjoram, etc.
      - Apx 8 garlic cloves, halved (optional)
      - A small handful of olives, coarsely chopped (optional. I used Tassos, but most types will work)
      - Filling 1:  100g roasted peppers, coarsely chopped (or instead, use double the next filling)
      - Filling 2:  1 large onion and one leek, chopped and sauteed soft (or instead, use another 100g roasted peppers)
      - a 22cm spring form pan
      - 1/2 tsp of silan (or honey) mixed with 2 tsp water and a pinch of salt
      - 25g toasted sesame
      - 1-1.5 tsp nigella seeds (optional)
      - Mix nigella and sesame.
      - Grease the pan well and sprinkle some sesame and nigella.
      - Flatten (with your hands) the dough on a lightly dusted surface.
      - Cover and let rest 15 minutes.
      - Roll the dough into a rectangle, dusting as needed.
      - Scatter the peppers on one half. Scatter the onion and leek on the other.
      - Scatter the cheeses and herbs evenly.
      - Cut into 7 stripes, so that each contains either peppers or onion-leek (it's fine if some get mixed).
      - Roll each stripe into a spiral.
      - Brush/dip a spiral in the silan (or honey) mixture. Scatter/dip in the sesame.
      - Place in the pan, and repeat. You should have one in the middle, surrounded by the rest.
      - Cover with remaining silan and sesame.
      - Bake in a preheated oven at 200dc, for ~40-50 minutes until browned.
      - Release from the pan. Let cool for ~20 minutes (or more).
      - To serve, bake again for ~10-15 minutes until hot and crisp (or more if needed, e.g. if it was cooled for longer).

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...