Chocolate Fudge Cake

I found this recipe while surfing the net for a dense chocolate cake recipe flavored with coffee. This rich, dense cake resembles fudge. I had to try it. I brought it to work for a treat and everyone raved about it.

Chocolate Fudge Cake

12 oz (3 sticks) unsalted butter c
2 oz semisweet chocolate, chopped (1/3 cup)
10 Tbsp Dutch-processed unsweetened cocoa
1/4 cup boiling water
2 cups granulated sugar
3 large eggs
1 3/4 cups all-purpose flour
1/2 tsp salt

Preheat over to 350F. Butter and flour cake pan. Line pan with wax or parchment paper.

Place butter and chocolate in a heatproof bowl over (not in) simmering water until melted, stirring often. (Or microwave at medium power until almost melted, stirring every 30 seconds. Remove from microwave and stir until completely melted.)

In large bowl with electric mixer on medium speed, combine cocoa and boiling water. Add hot butter mixture, then sugar; beat until combined. Add eggs, 1 at a time, beating after each addition. Add flour and salt; beat until blended.

Pour into prepared pan; smooth top with a spatula to make it even. Bake 30 to 35 minutes, or until 1 or 2 big cracks appear on top of cake and barely wobbles when you shake the pan. Do not overbake. (Don't bother inserting a toothpick; it will never come out clean!)

Cool cake in pan on wire rack for 20 minutes. If top of cake is uneven, level it by pressing down with your fingers. Loosen sides of cake by running spatula around edges. Invert cake onto rack; cool completely, preferably overnight, before decorating.

P.S. Seriously do not overbake this cake. I left it in 35 minutes waiting for the big cracks to appear and they didn't. The cake was more overdone at the edges. Cooling completely, overnight, is a must. It's how the cake develops the fudge like texture.

I also substitued hot strong brewed coffee for the boiling water.