Hanukkah Gelt Double Fudge Chocolate Layer Cake

Hanukkah Gelt Double Fudge Chocolate Layer Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 16

    • About This Recipe

    “This is a Dorn family tradition! Each year the kids try to outdo each other decorating the cake.”

    Ingredients

    CAKE

  • 2cupssugar
  • 1 1/4 cupsoil
  • 3eggs
  • 2teaspoonsvanilla
  • 2 1/2 cupsall-purpose flour
  • 1/2 teaspoonsalt
  • 1 1/2 teaspoonsbaking soda
  • 1 1/2 teaspoonsbaking powder
  • 1/4 teaspooncinnamon
  • 1cupcocoa, measured then sifted
  • 1 1/2 cupswarm flat cola drink

    • CHOCOLATE ICING

  • 1/2 cupchocolate chips, melted and cooled
  • 2tablespoonsshortening
  • 3/4 cup unsalted butter or 3/4 cupunsalted margarine
  • 1teaspoonvanilla
  • 3/4 cupcocoa, measured then sifted
  • 3cupsconfectioners’ sugar, measured then sifted, up to 4
  • 1/2 cup water or 1/2 cup cola or 1/2 cuphalf-and-half

    • GARNISH

  • 20 -30gold chocolate coins
  • colored sprinkles orcandy sprinkles

    • Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
  • In a large mixing bowl, blend sugar and oil.
  • Add eggs and mix until well blended and mixture is thick and lightened in texture.
  • In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
  • Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
  • If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
  • This is a thin batter.
  • Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
  • ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner’s sugar.
  • Add remaining confectioner’s sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
  • If not using right away, re-whip before using.
  • Add additional warm water to get correct consistency (a tablespoon at a time).
  • DECORATING: Place one layer on a cardboard circle.
  • Ice this with about 1/2- inch of frosting.
  • Place top layer and ice cake- sides first.
  • Coat sides with colored sprinkles.
  • Garnish bottom edge with coins.
  • Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
  • Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).

    • Reviews

  • “I made this for my hubby’s birthday and he loved it!I usually don’t make layer cakes, so this was a real treat for him and my children as well.We are chocolate addicts, so the only thing I did different was, for the cake batter, to use 1/2 a cup regular cocoa and 1/2 a cup of special dark cocoa.For the icing, I used 1/2 a cup of regular cocoa and 1/4 cup of special dark cocoa.Wow, the cake is rich and we love it that way!The icing was perfect and covered the cake just right.With any cake recipe, I have to make it a few times to get it just right.I cooked it for 35 minutes and think next time I will cook it for 30 minutes, as it was a tad dry.This of course, is not the recipe’s fault~it is mine :-).The cake is beautiful and the taste is incredible!Thanks so much for a delightful treat today, Mirj.”

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