Bread & Butter Pudding - Ritz-Carlton

Double Fudge
Chocolate Cake
Ingredients:
2 cups + 2 Tbsp.
Granulated Sugar
2 cups + 1¹/2 Tbsp.
All Purpose Flour
3/4 cup Cocoa Powder
1 tsp. Baking Powder
1 tsp. Baking Soda
1 pinch Salt
2 each Large Eggs, whole
1/3 cup + 1 Tbsp. + 1 tsp.
Vegetable Oil
1 cup + 1 Tbsp. Buttermilk
1 cup + 1 Tbsp. Water
1 tsp. Vanilla Extract
Double Fudge Chocolate Cake Method:
Grease (2) 9” round cake pans and line with parchment paper
circle on bottom. Mix all dry ingredients on low speed in mixer
with whisk attachment. Add eggs, vanilla, oil and buttermilk;
move to second speed to blend well together. Scrape down bowl
and increase to third speed until the mix is smooth. Decrease
speed back to second and add water in a slow, steady stream. Do
not over mix. Pour mix in pans. Bake at 350˚F for approximately
50 minutes or until knife comes out clean when inserted in
center of cake. Cool on rack and unmold.
Dark Chocolate Ganache, Milk Chocolate Mousse,
Caramel Sauce & Raspberry Sauce:
See supplemental recipe section.
Assembly:
Cut cakes into 2 even layers. On top of the first cake layer,
spread milk chocolate mousse. Place a cake layer on top
and add a layer of dark chocolate ganache. Place another
layer of cake on top and spread mousse. Add last layer of
cake. Frost the entire cake with ganache, place in refrigerator
for 10 minutes and frost again. Refrigerate for at least 1 hour.
Serve with vanilla ice cream, raspberry or caramel sauce and
garnish with chocolate covered almonds.*
*May be purchased from specialty kitchen store.
yield: 1 Layered 9” Cake
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