Chanukah Gelt Double Fudge Chocolate Layer Cake
You don’t see cakes like this every day. Easy, moist, high, non-dairy, flavorful. Stays fresh for days, can be frozen for months. For a bakery store look, garnish sides with chocolate sprinkles and plant one solitary cherry in the center. If you do not have cola on hand, you may substitute warm mild coffee. As with Chanukah tradition, oil is used, instead of butter for this cake. After Chanukah, you might want to substitute 1 1/4 cup unsalted butter, melted. This is just about my favorite all time chocolate cake.
2 cups sugar
1 1/4 cups oil or unsalted butter, melted
2 teaspoons pure vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa – measured then sifted
1 1/2 cups warm, flat, cola
1/2 cup chocolate chips – melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa – measured then sifted
3-4 cups confectioner’s sugar – measured then sifted
1/2 cup water, cola
gold chocolate coins (20 to 30)
color jimmies or cake sprinkles
miniature decorative plastic dreidels
Preheat oven to 350 F. Lightly grease 2 9-inch layer pans and line with parchment paper circles.
In a large mixing bowl, blend sugar and oil. Add eggs, vanilla and mix until thick. 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 for about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter.
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).
Bake, on middle rack, 35-40 minutes, until cakes spring back when lightly touched.
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 center, if desired.