cherry fudge cake

Mombian’s selected chocolate cherry-fudge cake combines two chocolate-and-coffee layers with cherry preserves and a poured fudge frosting. The creator describes a personal adaptation of a Moosewood chocolate cake and a King Arthur fudge-frosting recipe.

Sugar, all-purpose flour, cocoa, baking powder, baking soda and salt are whisked together. Cold strong coffee, milk, two eggs, vegetable oil and vanilla are mixed separately, then incorporated into the dry ingredients in two portions.

The batter bakes in two greased and floured round pans, with optional parchment on their bottoms. After cooling, the selected cherry preserves cover the first cake layer before the second is placed on top.

Unsalted butter melts for the frosting, then unsweetened cocoa, the selected regular plain unsweetened yogurt and a separate portion of vanilla are stirred in. The mixture returns just to a boil and is poured over icing sugar, which is whisked in until smooth.

The warm fudge frosting is poured over the assembled cake so it covers the top and runs down the sides. The cake is refrigerated to set the frosting, leaving its smooth chocolate coating around a jam-filled chocolate-and-coffee centre.