Fudgy Chocolate Cake

A delicious chocolate layer cake covered with rich, delicious chocolate frosting; an all‐time favorite that’s moist to the very last crumb!

• 6 oz white chocolate, for garnish
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 3 tbsp granulated sugar
• 1½ cups all‐purpose flour
• ½ cup plus 3 tbsp unsweetened cocoa powder
• 1 tbsp baking powder
• 1 tsp salt
• 4 large eggs
• ½ pint heavy cream
• 10½ oz semisweet chocolate

1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350°F.
2. Grease the base of two 8‐inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
3. Bake cakes until a toothpick inserted in centers comes out clean, 20‐25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off lining paper; let cool.
4. Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake.
6. Sprinkle reserved grated white chocolate to garnish.

• For a superlight cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging the cake to rise.