CHOCOLATE FUDGE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h25m
Yield 10 servings or with 1 broken heart
Number Of Ingredients 13
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.
FABULOUS FUDGE CHOCOLATE CAKE
This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
Provided by Charmaine Brooks
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes before icing.
- To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g
FUDGY CHOCOLATE CAKE
From Great American Recipes, this cake is sinful to say the least! You will probably overdose on chocolate, but what a way to go! Photo: Yummly.com
Provided by Ellen Bales
Categories Chocolate
Time 1h
Number Of Ingredients 12
Steps:
- 1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed.
- 2. Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Add the hot water and beat to incorporate, about 1 minute longer. Divide batter between pans.
- 3. Bake cakes in a preheated 350-degree oven until a toothpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 10 minutes. Then turn onto a wire rack. Peel off lining paper; let cool.
- 4. Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
- 5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.
FUDGY CHOCOLATE BIRTHDAY CAKE
Categories Cake Chocolate Dairy Dessert Bake Kid-Friendly Birthday Party Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
- Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
- Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
EASY CHOCOLATE FUDGE CAKE
Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Provided by Member recipe by misskay
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
FUDGY DELUXE CHOCOLATE CAKE
The only chocolate cake recipe I ever use. Very dense, moist, fudgey and rich! Works for me every time. The super fudgey frosting totally makes it. I've also made it in a 9 x 13 pan and it worked great. I've tried it with dark brown sugar and it was delicious. I've tried using butter instead of margarine, but the cake didn't seem to hold together quite as well.
Provided by Jillster
Categories Dessert
Time 1h
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- THE CAKE:.
- Preheat the oven to 350.
- Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary).
- Melt chocolate in microwave and set aside to cool.
- Mix flour, soda, and salt and set aside.
- Beat the margarine in a mixer until it's soft
- Add brown sugar and eggs and beat until light and fluffy (about 5 min.).
- Beat in vanilla and cooled melted chocolate.
- Mix in sour cream and dry ingredients alternately, and then beat well.
- Stir in boiling water (batter will be thin and runny).
- Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly.
- Allow to cool on a rack for 10 minutes, and then remove from pans.
- Allow cakes to cool completely, and then frost.
- SUPER FUDGEY FROSTING:.
- Melt chocolate and butter together ( I microwave it) and allow to cool
- Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low.
- Add melted butter and chocolate.
- Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up).
Nutrition Facts : Calories 666.1, Fat 29.8, SaturatedFat 14.7, Cholesterol 83.1, Sodium 503.8, Carbohydrate 100.3, Fiber 3.3, Sugar 77.2, Protein 7
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM
I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!
Provided by Ravenseyes
Categories Dessert
Time 45m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F.
- Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
- In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small mixing bowl, whisk buttermilk, eggs and vanilla.
- In another glass measuring cup, melt the butter in the espresso grounds and hot water.
- Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
- For the Filling:.
- Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
- Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
- Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
- Place one half of the whip cream mixture over the first two layers and spread evenly.
- Ganache:.
- Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!
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- Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
- In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
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