Chocolate Fudge Cake

Chocolate Fudge Cake Fudge cake is a cake that produce in the use Butter-ya method or methods in which the first is whipped Butter / margarine with sugar until dough is pale in color and sugar has been protracted. The shape of the circle with a diameter of 20 cm (standard) and consists of 2 to 3 layers. For the field can use the cream ganache and diplomats. Then the outer surface to be decorated with icing the cake by menyiramkannya wide surface fudge base. Here's an example of fudge cake recipe, along with ways to produce. Chocolate Fudge Cake Yield: 1 whole cake Ө 20 cm Ingredients: Fudge Base 175 gr Sugar 90 g Margarine 175 gr liquid milk 2 BTR Eggs 60 gr Brown cooking (lelehkan) ½ tsp Baking soda Few Salt 180 g protein, low grain Powder Brown powder 25 gr Additional Chocolate Icing Mixture of sugar and rum syrup 110-120 g Choc. Ganache 150 gr Custard Cream 50 gr Whipped Cream Materials: 200 gr Brown cooking Few Rum 50 gr Shortenings 20 gr Sugar flour How to make: Fudge Base Mix the sugar with the margarine in the bowl whisking with the mixer speed to dissolve sugar dough and changed the color of pale। Decrease speed to be moderate, entry of liquid milk little by little until evenly mixed, and the input of eggs one by one. Entries that have been cooked brown dilelehkan little by little until evenly mixed. Lower keepatan a low input flour, Baking soda, cocoa, which has been filtered shade until mixed evenly. Move the dough on the round cake tin that has been coated with waxed paper on the principle oleskan fat and thin, and then give sowing flour. Roast in oven with a temperature of 175 ˚ C for ± 35 minutes. Once cooked, take a medium level (the bottom round cake tin that is more wide) coated with a cloth, to remove the fudge base. Fudge is ready for the base decorated. Chocolate Icing Chocolate, who previously chopped cooked first, along by melted shortenings, the average mixed. Lift from the oven, add the rum and sugar flour, and mix until smooth. Finishes Cut fudge base into 3 layers. Layer I: sprinkle a mixture of sugar and rum syrup and oleskan choc। ganache (the top surface). Cover with layer II. Shake custard cream and whipped cream whisking in a bowl with mixer speed to the average. Layer II: sprinkle a mixture of sugar syrup and rum mixture and then oleskan between custard cream and whipped cream. Cover with layer III. Layer III: sprinkle with a mixture of sugar syrup and rum. Spread Choc. icing to the cake surface evenly and wide, make waves on the surface above with the pallet. Save in Refrigerator until ready to serve.