Mallo Nut Fudge Cake = True Love

cake

Sunday is Valentine’s Day. You’ll have the whole day to work on this masterpiece. Because nothing says I love you like a rich and gooey chocolate cake!

Mallo-Nut Fudge Cake
3 oz. chocolate, cut very fine
¾ cup boiling water
1 ¾ cup sifted cake flour
1 ½ cups sugar
¾ tsp salt
½ tsp baking powder
¾ tsp soda
½ cup butter or shortening
½ cup buttermilk
1 tsp vanilla extract
2 eggs, unbeaten
18 marshmallows, cut in half
½ cup chopped walnuts

Directions:
Preheat oven to 350° F.
Put chocolate in mixing bowl. Pour boiling water over chocolate and stir until melted. Cool. Sift flour, sugar, salt, baking powder and soda into chocolate mixture. Drop in butter. Beat 2 minutes in mixer at low speed. Scrape bowl and spoon. Add buttermilk, vanilla and eggs. Beat 2 minutes on mixer at low speed. Bake in 2 two square 8 x 8 x 2-inch coated pans, 30-40 minutes.
While cake is warm, press marshmallows on one layer, turned bottom-side up. Spread with Minute-Boil Fudge Frosting; put other layer on top. Add nuts to remaining frosting, spread on top of cake. Decorate each corner with a quartered marshmallow.

Minute-Boil Fudge Frosting
2 oz. chocolate finely cut
4 tbs. butter
1 ½ cups sugar
1 tbs corn syrup
7 tbs milk
¼ tsp sale
1 tsp vanilla extract
5 tbs water

Directions:
Place chocolate, sugar, milk, butter, corn syrup and salt in saucepan. Bring slowly to a full rolling boil, stirring constantly, and boil briskly 1 full minute. Cool to lukewarm. Add vanilla and beat until thick enough to spread.

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Recipe Notes
For the chocolate in the cake portion of the recipe I used 3 ounces of a fine dark chocolate bar (70% cacao Lindt). It was not very chocolatey so I added 2 ounces of bittersweet chocolate.
For the chocolate in the frosting portion, I tried using the same chocolate as above and again it was not enough chocolate so I added an ounce of bittersweet chocolate.
There are some errors with the frosting portion of this recipe. Water is listed as an ingredient, however it is not mentioned in the instructions. I added it in the beginning with all of the other ingredients.
Bring the frosting to a boil very slowly to allow the sugar to melt properly and mingle with the rest of the ingredients. As it nears boiling, stir constantly and briskly. The frosting will look very liquid-y as it cools. I gave it a brisk stir every few minutes to help it thicken.

Guest Blogger,  Joanne M., a Smart Perks employee,  has a daughter interning as a pastry chef! The apple pie doesn’t fall far from the family tree.

 

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