Filled Fudge Cake Food

EASY CHOCOLATE FUDGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
• In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
• In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
• To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
• To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
• Serve the cake cold or allow it to come to room temperature before serving.

CHOCOLATE FUDGE CAKE

Steps:

• For the fudge icing:
• 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
• 1 cup plus 2 tablespoons unsalted butter, softened
• 1 3/4 cups confectioners' sugar, sifted
• 1 tablespoon vanilla extract
• For the cake:
• Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
• In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
• Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
• For the icing:
• Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
• In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
• Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

FUDGE-FILLED VANILLA CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack., For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.

FUDGE CAKE

Steps:

• Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
• In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
• Mix cocoa and hot water together, and beat into batter.
• Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• Heat oven to 350°F.
• Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

BEST EVER RICH CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour 3 9-inch cake pans.
• In a large mixing bowl, cream the butter until smooth.
• Gradually pour in the brown sugar, then eggs.
• Beat with mixer until light and fluffy, approx 5 minutes.
• On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
• Add flour alternately with sour cream, beating at low speed until smooth.
• Pour in boiling hot water and stir until blended.
• Pour into the prepared pan.
• Bake about 25 minutes or until done.
• Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.

CHOCOLATE COCONUT FUDGE CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
• Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

CHOCOLATE TUNNEL FUDGE CAKE

Steps:

• Preheat oven to 350 degree F.
• Set oven rack to second-lowest position.
• Grease and flour a 12-cup bundt pan.
• In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
• Combine flour, baking cocoa, baking powder, baking soda and salt.
• In another small bowl, combine the coffee with the buttermilk.
• Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
• Stir in nuts and 1 tsp vanilla.
• Pour half of the cake mixture into the prepared bundt pan.
• in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
• Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
• Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
• Top with remaining cake batter.
• Bake for 1 hour and 10 minutes, or until cake tests done.
• Cool in the pan on a wire rack for 15 minutes.
• Remove from pan; cool completely on wire rack.
• To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
• Drizzle over the cooled cake.

3-LAYER FUDGE CAKE WITH WHITE CHOCOLATE MOUSSE FILLING

Steps:

• Make cake:
• 1- Preheat oven to 325 °F.
• 2- Butter and flour three 9-inch-diameter cake pans with 1 ½-inch-high sides.
• 3- Whisk flour, baking soda, and salt in small bowl to blend.
• 4- Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
• 5- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time.
• 6- At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions.
• 7- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen. Turn out onto racks/plates lined w/ wax paper so they don't stick. Cool completely.
• Make peppermint mousse:
• 1- Combine white chocolate, ¾ cup whipping cream, and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth.
• 2- Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes.
• 3- Mix in candies.
• 4- Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions.
• 5- Chill mousse until beginning to set, about 2 hours.
• 6- Place 1 cake layer on cardboard round or cake tray. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse, and third cake layer. Chill assembled cake until mousse is cold & set, about 3 hours (can be made a day ahead).
• Make ganache:
• 1- Bring cream to simmer in heavy large saucepan.
• 2- Remove from heat. Add semisweet chocolate; whisk until melted & smooth.
• 3- Cool ganache until thick but still pourable, about 45 minutes.
• 4- Place cake on rack or baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly.
• 5- Chill cake till ganache sets, at least 30 minutes & up to 1 day.