I am a new fan of the amazing Chocolate Fudge Cake! I might even like it better than the Perfect All American Chocolate Butter Cake/Torte, but I haven’t had a big bite of it yet. It’s moist, not too tender, not too fudgy. Just nice, very chocolatey cake.
For the mousseline, I had some in the freezer for about 5 months. To about 4 cups of mousseline, I added flour-thickened milk to it (150g milk; about 1T Wondra) (to lighten the texture) and 4 oz white chocolate. It is very, very delicious. I had soaked vanilla beans in the milk for a couple days, so it was very vanilly.
The cherries are a cross between the fresh and winter berries. I had frozen some cherries a little over a year ago and wanted to use them. As they thawed, they put out a ton of juice. Since I didn’t dissolve the sugar overnight in the juices (like the recipe sort of does), I just added powdered sugar (3T to the 4t corn starch) to the juices, which I reduced to 1/2 cup. I added 1/4 t. almond extract. They are incredibly wonderful.
Toasted the slivered almonds.
The one with more cherries is for one of my bosses and her hubby. The one with more almonds is for a really nice guy who’s leaving our firm.
I made some “cake sandwiches” from the considerable trimmings—got a new can of BP, and they rose like igloos. If I use cake strips, they take forever to bake. These domed like crazy (whereas I’ve been having flat cake syndrome recently). The trimmings are a little holey, so there’s something up. Holes about 3/8” round, I’d say, throughout. Someday I’ll get it right—at least they always taste great!!
UPDATE: I had one of my cake trimmings “sandwiches,” and the cake is AWESOME. Fudge cake is amazing. Mousseline was very fluffy with the added thickened milk and didn’t seem so buttery-rich, even with all the white chocolate.