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Andrea’s Fudge Cake

This is one of Grandma’s favorite cakes. Rumor has it this was the recipe that Grandpa Joel bought from the base bake sale in Okinawa, Japan.
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

CAKE INGREDIENTS:

  • 12 ounces semisweet chocolate chips
  • 5 Tablespoons strong coffee
  • 2 cups sugar
  • 1 cup butter 2 sticks
  • 6 large eggs separated
  • 1 cup flour

GLAZE INGREDIENTS:

  • 4 ounces semisweet chocolate
  • 2 tablespoons butter melted

Instructions

  • Butter a 9-inch springform cake pan and dust with flour. Shake out excess.
  • In top of a double boiler over hot, not boiling, water melt the chocolate and espresso, stirring occasionally.
  • Remove from heat and cool until tepid.
  • In a large bowl (or mix master) cream together the sugar and butter until light and fluffy.
  • Add egg yolks one at a time beating well after each addition.
  • Add flour.
  • In large greased free bowl beat egg whites until they form stiff shiny peaks.
  • Fold a quarter of the egg whites into the chocolate mixture to lighten. Then fold in the remaining egg whites.
  • Fold in the butter and flour mixture. Scrape batter into prepared pan.
  • Bake for 60 – 70 minutes or until the top is crusty and cracked and the middle is still slightly moist.
  • Remove the cake to a wire rack to cool completely. Then spread with chocolate glaze.

GLAZE INSTRUCTIONS:

  • Melt chocolate in a double boiler over hot, not boiling, water. Whisk in melted butter.

Notes

Center rack in the center of the oven.
Preheat oven to 350 degrees