Too Tall Chanukah Chocolate Fudge Cake
Serves 12-16, Freezes Well
- 2 cups sugar
- 1/4 cup brown sugar
- 1 1/4 cups corn oil
- 4 eggs
- 3 1/2 teaspoons pure vanilla
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- Pinch cinnamon
- 1 cup cocoa - measured then sifted
- 1 1/2 cups warm, flat, cola
- 1/2 cup miniature chocolate chips
- Finishing Touches
- 1/2 cup chocolate chips
- Zest of one orange
- Confectioners' Sugar
Preheat oven to 350 F. Generously spray a 9 inch angel food cake pan or 12-Cup Bundt pan with non-stick cooking spray. Line a baking sheet with parchment paper and put the pan on it.
In a large mixer bowl, blend sugars and oil. Add eggs, vanilla and mix until thick. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon and cocoa. Fold dry ingredients into wet and mix, drizzling in cola as mixture blends. If using an electric mixer, use slow speed for about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter. Fold in chocolate chips.
Bake, on middle rack, 45 - 60 minutes, until cakes spring back when lightly touched Turn out onto a serving platter while warm, and then drizzle on melted chocolate. Let set, dust on zest, an then confectioners' sugar.
You don't need to wait until Chanukah to enjoy this oil-based but exceptionally flavorful hosting cake. Leave it plain or dust with cocoa, warm caramel sauce or melted white chocolate and pretty sprinkles, for a festive cake that pleases kids and adults alike. It is just the thing to serve after plenty of latkes and brisket. It's a hunk of cake.