Recipe: Chocolate Fudge Sheet Cake with Mocha Fudge Frosting

CHOCOLATE FUDGE SHEET CAKE WITH MOCHA FUDGE FROSTING

FOR THE CHOCOLATE CAKE BATTER:
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1 cup water
1/3 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 large eggs
1/2 cup sour cream, buttermilk or plain yogurt
2 teaspoons pure vanilla extract
FOR THE MOCHA FUDGE FROSTING:
1/2 cup heavy (whipping) cream
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons light corn syrup
1 teaspoon instant espresso powder
8 ounces bittersweet chocolate, chopped or broken into small pieces

To make cake: Place rack in center of oven. Preheat oven to 350 degrees F. Grease and flour a 13-by-9-by-2-inch baking pan.

Sift sugar, flour, baking soda and salt into a large mixing bowl; set aside.

Combine the butter cut into pieces, water and cocoa and espresso powders in a medium saucepan over medium heat, stirring, and bring to a boil. Pour over dry ingredients and stir and fold until smooth; set aside.

In a nonreactive small bowl, whisk eggs, sour cream or buttermilk or yogurt and vanilla until smooth. Pour into the mixture in the large bowl and whisk just to blend. Pour into prepared pan and smooth surface with rubber spatula.

Bake 35 minutes, until a toothpick inserted in center comes out clean. Let cake cool in pan on wire rack about 15 minutes. Loosen cake from sides of pan by running a knife around the edges. Invert cake onto rack, remove pan and let cake cool completely. Or cool cake completely in the pan.

MEANWHILE, TO MAKE THE FROSTING:
In a medium saucepan, heat the heavy cream, butter, corn syrup and espresso powder to a simmer. Remove from heat and add the bittersweet chocolate. Let stand to soften. Stir until completely smooth. Chill, stirring occasionally, until thick enough to spread.

TO FINISH THE CAKE:
Place cooled cake, bottom up, on a tray or board or prepare to frost cake in pan. Scrape the frosting onto the cake and spread evenly over top (and sides) with rubber spatula.

Let cake set at a cool room temperature at least 1 hour before cutting or refrigerate to set frosting.

If desired, garnish the top of the cake with chopped nuts or write a message in icing to commemorate the moment.

TO STORE:
Wrap loosely in foil and refrigerate. (To keep foil from touching the frosting, poke a few toothpicks into the top of the cake before wrapping. Be sure to remove picks before serving.)

Makes 15 servings
Adapted from source: Entertaining With the Sopranos by Carmela Soprano, Allen Rucker, Michele Scicolone and David Chase