Easy Chocolate Fudge Cake By Joan Hornby

When I was younger, I use to love collecting cook book. Matt called it a tiny obsession because every time we passed a garage sale, I would have to stop and see their selections. Now, I wasn’t looking for just any cookbook. I had a special criteria that I want by with ever purchase.

• Where the directions easy to follow?
• Did each recipe have  enough picture for me to clearly it’s steps?
• How many of the recipes did I see myself actually making?

I recently was blessed to receive the book “What to Bake & How to Bake It” by Joan Hornby and it fits each and everyone of my criteria. All of the recipes are easy to follow and include step by step pictures. What’s more Matt’s already, added some of the recipes to our meal plan!

Now, that the holidays are in full swing, I thought you guys would love Joan recipe for “How to Make the Perfect Frosting”!

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Chocolate Fudge Cake

Adapted from WHAT TO BAKE & HOW TO BAKE IT by Jane Hornby

 (Phaidon, $35.95, September 2014)

INGREDIENTS

For the chocolate frosting

• 14-oz can sweetened condensed milk
• 1/2 cup plus 2 tbsp heavy cream
• 7 oz bittersweet chocolate, 50, 60 or 70% cocoa solids, depending on your taste
• 1/2 stick (1/4 cup) butter
• 1 tsp vanilla extract

INSTRUCTIONS

1.  To make the frosting, put the condensed milk and cream in a saucepan and stir it over low heat until it starts to bubble at the edges.
2. Take care and keep stirring, as it can easily stick on the bottom. Break up the chocolate into squares while you wait, then chop it fairly small. Cut the butter into cubes.
3.  Remove the pan from the heat, add the chocolate, butter, and vanilla, then let melt, stirring now and again. It will thicken as it cools.
4. Beat it occasionally, until thick and fudgy and completely cooled.

Please find recipe attached for the Chocolate Fudge Frosting on p. 134

Joan Tip on “How to Make the Perfect Frosting”

Making frosting is easy, but practice makes perfect when it comes to covering a cake like a pro. Bear in mind that icing often needs to be thicker than you think, so measure liquid ingredients carefully and add more confectioners’ sugar if needed to thicken it up. Most cakes need to be completely cold before frosting or icing.”

About the book:

What to Bake & How to Bake It is the ultimate cookbook for amateur bakers looking to master the classics and expand their repertoires. Each of the 50 delicious and accessible recipes is accompanied by photographs of the ingredients, a clear image of every step and a stunning finished dish shot, ensuring foolproof results every time. Every element of the baker’s craft is covered, from everyday cakes and cookies to special occasion breads and pastries.