Killer Fudge Cake Food

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.

KILLER FUDGE CAKE

Steps:

• In a double boiler, steam chocolate squares, sugar and water, until melted.
• Separate egg yolks and egg whites and place into separate bowls.
• Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine.
• Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites.
• In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing.
• Garnish with whipped cream.

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.

KILLER FUDGE CAKE

Steps:

• TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 oz. of the butter with the 6 oz of the unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature. While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment paper.
• Preheat the oven to 350°F When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely.
• TO MAKE THE ICING: While the cake is baking, prepare the icing. In a small saucepan, combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool to room temperature.
• TO PUT THE CAKE TOGETHER: Set one of the cakes, top side up, on a plate and cover with a bit of the icing. Set the second layer upside down so the bottom is facing up and ice the top and sides. Pat the chopped nuts onto the sides of the cake, and center some in the middle of the top layer.
• Refrigerate the remaining icing until firm. Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges. Store the cake in the refrigerator, but bring it back to room temperature before serving.

FUDGE CAKE WITH STOUT GLAZE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
• Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Pour the coffee over the top and beat until the butter is fully melted. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.
• Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up. Put the rack over a baking sheet.
• For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat. Whisk in the chocolate, confectioners¿ sugar and stout until the chocolate melts. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing. The cake will keep for 2 days at room temperature.

CARAMEL FUDGE CAKE

Steps:

• Preheat oven to 350F; butter and flour a 9x13 inch pan.
• Sift together the flour, cocoa, baking soda and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla and coffee liquid (if using); beat in the flour mixture alternately with the milk, mixing just until incorporated; pour HALF of batter into prepared pan; bake in the preheated oven for 15 minutes.
• Meanwhile, in heavy saucepan over low heat, melt caramels and butter; remove from heat; add condensed milk and mix well; spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture; top with nuts; return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
• A dollop of freshly-whipped cream on each piece is not a bad thing!

KILLER CHOCOLATE CAKE

Steps:

• First of all, we need to make the base. Preheat the oven to 150C or 300F degrees.
• Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water.
• To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute.
• Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture.
• Using a hand mixer whisk in eggs one at a time.
• Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined.
• In the end add vegetable oil and vanilla.
• With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well - approximately 10cm deep as the cake will rise twice in size.
• Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS.
• When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely.
• Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter.
• When chocolate is fully melted remove from hot water bath to cool down (approx. 10min) and add double cream. Mix well until fully combined and glossy.
• Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well.
• Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later) Stuck them on top of each other finishing up with a layer with no mascarpone cream. "plaster" the gaps with remaining mascarpone cream so it looks neat and tidy.
• Pour the ganache on top of the cake and spread it evenly.
• When I am covering the cakes with ganache (or any other liquid-ish glazing) I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess.
• Decorate the cake with fruits berries and/or chocolate garnishes.

KILLER CHOCOLATE CAKE

Steps:

• Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
• Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
• Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
• Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
• Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
• Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
• DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.