I didn't watch the video before I made my first attempt - big mistake. She really simplified it on the video. Also, I've been on the search for what makes a fudge dessert, "fudgy." I thought it was the type of chocolate, like if I used semi-sweet instead of milk chocolate, then my dessert would magically taste more fudgey. FALSE! The taste of semi-sweet is yucky! So, I'll attempt this recipe again with these substitutes:
1. Use milk chocolate chips - because I love milk chocolate chips - NESTLE to be precise (not Hersheys)
2. Microwave your chocolate chips and butter in the microwave.
3. Use the mixer - like bosch, not a hand mixer. My batter did not get that nice, light color and fluffy texture like on the video even though I used my hand mixer for 5 minutes (my hand wash shaky for a good hour afterwards!)
4. Try brown sugar, not white sugar, or maybe a mixture of both. This source says that when using molasses (or brown sugar) your chocolate confection will be more "fudgy."
5. Also, according to this source folding ingredients after adding egg (like instructions found on fudge brownies) will make your cake more brownie (condensed-like) and not fluffy, like cake.
6. Use a piece of parchment on the bottom of the pan - my cake totally stuck even though I had buttered and sugared it.
7. 1/4 cup cake flour = 1/2 Tablespoon cornstarch in a 1/4 cup measuring cup and then add flour until measures 1/4 cup. So, it's 1/4 cup minus 1/2 Tablespoon of all-purpose flour plus 1/2 Tablespoon cornstarch.
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