Chocolate Cake With Chocolate Fudge Frosting Food

SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
• In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
• Divide batter evenly into prepared pans.
• Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
• Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
• Place the chocolate in a medium heatproof bowl and place it over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the pan from heat, then carefully remove the bowl from the pot. Set chocolate aside to cool for a few minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add the confectioner's sugar, one cup at a time, beating well after each addition. Once all of the sugar has been added increase the speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continue beating until well combined and creamy.
• Using a long serrated knife, level the top of each cake.
• Transfer one layer to a large plate or cake stand. Using a long offset spatula, spread a thick layer of frosting on top, then top with the second layer. Continue frosting the top and sides of the cake. Decorate with chocolate chips, sprinkles, chocolate shavings, or leave as is!
• Store in the refrigerator, loosely covered, for up to 2 days.

CHOCOLATE FUDGE CAKE WITH EASY FUDGE FROSTING

Steps:

• Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
• Grease two 8 or 9 inch round cake pans and dust with cocoa instead of flour. I also like to line the bottoms of the pans with circles of parchment paper to ensure an easy release from the pan.
• Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
• Add the butter, sugar, cocoa, vanilla extract and milk to a medium sized saucepan and bring to a gentle boil for 1-2 minutes.
• Remove from the heat and stir in the chocolate chips until melted and smooth.
• Transfer the mixture to a bowl to cool completely. This usually takes an hour or more. Stir the mixture occasionally.
• Beat in a stand mixer on low until the frosting thickens to a spreadable consistency. You can place it in the fridge a couple of times for 15 minutes or so to cool it faster if this is taking a long time to become spreadable.
• Use immediately to frost the top, middle and sides of the chocolate cake.
• Store leftovers in an airtight cake dome.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

REALLY CHOCOLATE CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Heat oven to 350°F Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minute Stir in boiling water. Pour into prepared pans.
• Bake 30 to 35 minute or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 min; remove from pans to wire racks. Cool completely. Frost with Chocolate fudge frosting.
• Chocolate fudge frosting: Place melted butter in a large mixer bowl. Add cocoa, stirring until smooth.
• Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. If necessary add additional powdered sugar until spreading consistency. About 3 cups frosting.

BEST CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
• Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
• In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.

BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 350º. Melt chocolate in a small heatproof bowl set over a small pot of gently simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool. Meanwhile, grease an 8" square cake pan with 1 teaspoons of the butter and set aside. Sift flour and salt together in a small bowl and set aside. Stir baking soda into buttermilk in another small bowl and set aside.
• Beat sugar and the remaining 5 tablespoons butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined. Add one-third of the flour mixture, then one-third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40-50 minutes. Transfer cake to a rack to cool in pan, then invert onto a cake plate.
• For the frosting: Sift confectioners' sugar and cocoa together in a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth. Ice top and sides of cake with frosting.

BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
• In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING

Steps:

• CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
• Remove pan from heat; let cool until lukewarm.
• Meanwhile, preheat oven to 350*F.
• Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
• Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
• Beat with an electric mixer on high speed until well blended.
• (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
• Add the other egg.
• Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
• Beat in the remaining flour and milk, then the chocolate, until blended.
• Scrape batter into the prepared pan.
• Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 5 minutes.
• Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
• Turn right side up and cool completely.
• MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
• Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
• With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
• Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
• Reduce mixer speed to low and beat in the remaining powdered sugar.
• Increase speed to medium and beat the frosting for 1 minute longer.
• ASSEMBLE THE CAKE: Cut the cake in 2 layers.
• Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
• Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
• MAKE THE FUDGE SAUCE: (OPTIONAL).
• Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
• Reduce heat to low and simmer for 5 minutes.
• Remove saucepan from heat.
• Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
• Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
• Serve warm.

TWO LAYER CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• 1. Preheat oven to 350.
• 2. Lightly butter and flour two 8 inch cake pans.
• 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
• 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
• 5. With the mixer on low slowly add the wet ingredients to the dry.
• .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
• 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
• 8. Cook for 35-40 minutes until a toothpick comes out clean.
• 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
• 10. Chop the chocolate into small shards and place into a food processor.
• 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
• 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
• 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.

CHOCOLATE POUND CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 12-cup tube pan; set aside.
• In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
• Add eggs, one at a time, beating well after each addition.
• In another bowl, sift together flour, cocoa, baking powder, and salt.
• Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
• Note: You may have to bake your cake longer than the stated time, depending on your oven.
• Let cool in pan for 15 minutes.
• Invert onto a cooling rack and let cool completely.
• Place cake on a cake plate, ready to frost, before making fudge icing.
• Frost with fudge icing as soon as it reaches the proper spreading consistency.
• For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
• Bring to a boil over medium heat.
• Let boil for 2 minutes.
• Remove from heat and add vanilla.
• Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
• If making icing on a rainy day, it may take longer to reach a spreadable consistency.
• If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.

CHOCOLATE FUDGE FROSTING

Steps:

• In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.
• Spread frosting on cooled cupcakes.