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.
TRIPLE CHOCOLATE LAYER CAKE
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. See recipe note.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
CHOCOLATE FUDGE CAKE
A great chocolate fudge cake for parties and events.
Provided by dale17
Time 1h15m
Yield Serves 12
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 180ðF/ Gas mark 4. Grease and line two 18cm sandwich tins.
- Sieve the flour, cocoa and bicarbonate of soda into a bowl.
- Add the sugar and mix well. make a well in centre and add the syrup,eggs,oil and milk. beat well until smooth.
- Spoon the mixture into the two tins and bake for 25-30 minutes until risen and firm to the touch. remove from oven,leave to cool before turning out onto a cooling rack.
- Sandwich the two cakes together with butter cream icing, to make the icing place the butter in a bowl and beat until soft.
- Gradually sift and beat in the icing sugar and then add enough milk/water until soft (if you add to much milk/water just sift some more icing sugar in) make the icing fluffy and spreadable.
- Finally sandwich the cakes together with the icing and the cover the cake in the rest of the icing. use a fork to put some patterns on the top if needed.
CHOCOLATE FUDGE CAKE
Looking for an easy chocolate cake recipe? This Chocolate Fudge Cake from Delish.com is the best!
Categories chocolate cake chocolate cake fudge cake dessert
Time 2h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350° with the oven rack in the middle. Spray two 9" round cake pans with cooking spray and line the bottoms with parchment paper.
- For the cake: In a small saucepan over medium heat, combine butter and 1 cup water and heat until the butter is melted. In a medium bowl, whisk together the eggs, sour cream and vanilla. In a large bowl (or the bowl of a stand mixer), whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Add the butter mixture and use an electric mixer on low speed to mix until just combined. On medium speed, mix in the sour cream mixture.
- Dividing evenly, scrape the batter into the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out with a few moist crumbs attached. Place the pans on a wire cooling rack and let cool for 25 minutes. Run a paring knife around the edge of each cake to loosen it from the pan, then invert the cakes onto the rack, remove the parchment, and let cool completely.
- Make the frosting: Put the chocolate chips in a medium bowl. In a small saucepan over medium heat, heat the cream until hot. Pour cream over chocolate and let stand for 1 minute. Now gently whisk until creamy and smooth.
- Scoop out 3/4 cup of the chocolate mixture into another bowl and set aside the remaining frosting for now. Let the 3/4 cup of the mixture cool, stirring occasionally, for about 1 hour, or until it's spreadable, creamy, and holds its shape.
- Place one cake on a serving plate, bottom side up. Spread the top with frosting in an even layer all the way to the edge, then top with the other cake, bottom side up.
- Gently reheat the remaining frosting by filling a medium saucepan with 2 inches of water and placing over medium heat. Let come to a low simmer. Place the bowl of frosting over the water (the bottom of the bowl should not touch the water). Stir until it is melted and pourable. Immediately pour the frosting over the top of the cake. With a metal spatula, quickly spread it to evenly cover the top and let the frosting drip down the sides. Once the frosting is set, slice and serve.
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
CHOCOLATE FUDGE CAKE
You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 12
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
- Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
- To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.
Nutrition Facts : Calories 502 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.66 milligram of sodium
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE FUDGE CAKE RECIPE
Are you short of time to bake a decadent chocolate fudge cake? Then try this best ever, moist chocolate fudge cake recipe and be wowed and wow others too. It's surprising how easy it is to put together this cake and yet how great it tastes!
Provided by Madhuram
Categories Cakes
Yield 12 Servings
Number Of Ingredients 12
Steps:
- Preheat the oven at 350F/180C for 15 minutes. Line an 8-inch round cake pan with parchment paper and lightly grease it with non-stick cooking spray and set aside.
- In a medium size bowl sift together the flour, cocoa powder, baking soda and salt.
- In a large bowl mix together the melted butter, brown sugar, kefir and vanilla extract.
- Stir in the flour mix into the wet mix and stir until just moistened.
- Pour in the hot water over the chocolate fudge cake batter and stir until the batter is smooth.
- Pour the batter into the prepared pan.
- Bake it for 35-40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Remove the pan from the oven and cool it on a wire rack for at least 10 minutes before removing the cake from the pan.
- After 10 minutes run a knife around the cake and remove it from the pan and let it cool completely on the wire rack.
- Once the fudge cake is cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an offset spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.
- Put the chocolate in a medium size heatproof bowl. In a saucepan or in a microwave oven, heat cream to a simmer. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. Add sugar and whisk to combine. Set aside. Start with 1/2 cup cream first, see the consistency of the ganache and then add more warm cream if required to get the ganache to a spreadable consistency.
- If planning to top it with sprinkles do it so while the ganache is still warm, so that it will stick to it.
Nutrition Facts : Calories 267Total Fat
CHOCOLATE FUDGE CAKE
This is the Chocolatiest Fudgiest cake I have ever had. This is a recipe I got from my sister. I have made it a few times in the past. I am glad to have it again.
Provided by Tarynne
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Sift together flour sugar and salt.
- Set aside.
- In separate bowl beat eggs, buttermilk, soda and vanilla.
- set aside.
- In a saucepan bring butter, cocoa and water to a boil.
- Combine 3 mixtures and mix till blended.
- Pour into a greased 9 x 13" pan.
- Bake 25 minutes at 350F degrees.
- ---Icing---.
- Make icing while cake is baking.
- Bring butter, cocoa and milk to a boil.
- pour over sugar.
- mix well.
- add vanilla and nuts.
- Pour over cake while its hot.
BEST EVER RICH CHOCOLATE FUDGE CAKE
I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 3 9inch cakes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5
EASY CHOCOLATE FUDGE CAKE
My mother has been baking this cake for parties for 55 years. People have me make it for every party I go to. It is wonderful and very easy.
Provided by Colleen Culbertson
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 24
Number Of Ingredients 7
Steps:
- Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
- For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 33.6 g, Cholesterol 18.7 mg, Fat 9.9 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 195.5 mg, Sugar 25 g
THE BEST CHOCOLATE CAKE EVER
My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.
Provided by Emily Passaro
Categories Dessert
Time 1h
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Sift together dry ingredients in a large mixing bowl.
- Add oil, coffee, and milk; mix at medium speed for 2 minutes.
- Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 325 for 25-30 minutes.
- Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
- To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
- In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
- Add chilled milk/flour mixture and beat for 10 minutes.
- Frost cake after is it completely cool.
- Refrigerate cake until just before serving.
Nutrition Facts : Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5
CHOCOLATE FUDGE CAKE
Enjoy a slice of heaven! Our decadent chocolate cake is covered in silky smooth frosting and we teach you how to create dark chocolate curls for an artisan finish
Provided by Amanda James
Categories Afternoon tea
Time 1h
Yield Serves 12
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Line 2 x deep 20cm springform cake tins with baking paper. Stir together the flour and cocoa in a bowl. Melt the chocolate, sugar and butter with 100ml water in a pan until smooth, then leave to cool.
- Once cooled, transfer to a mixing bowl and whisk in the eggs one by one until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined.
- Divide the batter between the cake tins and bake for 30 minutes or until a skewer poked into the middles comes out clean. It may crack a little on top but this will be covered by the icing. Leave to cool.
- To make the buttercream, use electric beaters to whisk together the icing sugar and butter for 5 minutes or until light and fluffy. Mix in the melted chocolate until smooth and the buttercream becomes spreadable. Put a thick layer of buttercream on top of one of the cakes, then sandwich the other sponge on top. Spread another thick layer on top, then use the rest to cover the sides. Leave to set in the fridge for 20 minutes.
- To make the topping, use a large knife or peeler to scrape across the surface of the chocolate to create curls and shards. Use these to top the cake along with a light dusting of cocoa powder.
Nutrition Facts : Calories 786 calories, Fat 50.8 grams fat, SaturatedFat 30.4 grams saturated fat, Carbohydrate 70.5 grams carbohydrates, Sugar 50.2 grams sugar, Fiber 5.4 grams fiber, Protein 8.8 grams protein, Sodium 0.3 milligram of sodium
THE BEST CHOCOLATE CAKE RECIPE {EVER}
The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
Provided by Robyn Stone | Add a Pinch
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Nutrition Facts : Calories 124 kcal, Carbohydrate 27 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 178 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
THE VERY BEST CHOCOLATE FUDGE CAKE
I have made this cake for the past several years with unfailing applause. I got the recipe from Cooks Illustrated. Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting-chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens. Recipe for the wonderful Frosting is on this site "The Very Best Chocolate Fudge Icing"
Provided by Miss V
Categories < 60 Mins
Time 55m
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
- 2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
- 3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
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
THE BEST CHOCOLATE FUDGE FROSTING
Provided by Joan Hayes
Number Of Ingredients 5
Steps:
- In a saucepan, over low heat, melt butter. Stir in cocoa powder. Mixture will resemble a thick paste.
- Transfer chocolate mixture to a large mixing bowl. With mixer on low speed, add in powdered sugar and milk, alternating the two. Reserve a few tablespoons of milk. If frosting is thick, add in remaining milk. Add vanilla extract.
- Turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy.
- Frost cake or cupcakes as desired.
CHOCOLATE-TAHINI FUDGE CAKE
Steps:
- Place an oven rack in the middle position and preheat the oven to 300 degrees F.
- Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
- In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
- Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
- To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.
VERY BEST CHOCOLATE FUDGE CAKE
The very best chocolate fudge cake recipe from Mary Berry. With a decadent chocolate and apricot filling, this cake is not one you're going to want to share.
Provided by Mary Berry
Categories Afternoon Tea
Number Of Ingredients 1
Steps:
- Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment. Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface. Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve. Tip: The cake can be frozen (iced or un-iced) for up to 1 month. Store in a round freezer-proof container about 2.5cm (1in) bigger than the diameter of the cake. Sit the cake on the inside of the lid and place the container over the top. Seal, label and freeze. If the cake is frozen iced, the icing will not be quite as shiny once thawed. To defrost, release the lid but leave in position and thaw for 4 hours at room temperature.
CHOCOLATE MINT FUDGE CAKE
Chocolate Mint Fudge Cake is a delicious and rich chocolate cake that is layered with mint chocolate chip ice cream, topped with hot fudge, whipped cream, and a maraschino cherry.
Provided by Deliciously Seasoned
Categories Dessert
Time 3h
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees and line a 9x13 baking dish with foil with edges hanging over.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together.
- In a medium bowl, beat eggs, milk, oil, and vanilla together until combined.
- Add boiling water to wet ingredients and stir.
- Pour wet ingredients into dry ingredients and use an electric mixer on medium speed to mix until combined.
- Pour into prepared baking dish and bake for 35-40 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and let cool completely.
- Grab both sides of foil and carefully pick up cake out of baking dish and place on a hard surface.
- Slice cake in half lengthwise.
- Carefully remove top layer then add bottom with foil back into baking dish.
- Remove ice cream from freezer and slice into 3/4 -1 inch thick pieces.
- Place ice cream evenly over bottom piece of cake and fill in any bare spots so the whole cake is covered with ice cream.
- Place the top layer of cake back on top of the ice cream.
- Cover with plastic wrap or aluminum foil and place in the fridge until ready to serve.
- When ready to serve, remove from freezer and cut into desired sizes.
- Pour hot fudge sauce over the slices of cake, top with whipped cream and a cherry.
More about "the best chocolate fudge cake food"
THE BEST-BEST CHOCOLATE CAKE - RICARDO
From ricardocuisine.com
5/5 (361)Total Time 1 hr 35 minsCategory DessertsCalories 820 per serving
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
- On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.
CHOCOLATE FUDGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
- Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
- Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
- Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
- Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
- Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
- Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
- For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
CHOCOLATE FUDGE CAKE + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
Servings 12Total Time 40 mins
EASY CHOCOLATE FUDGE CAKE - RECIPETIN EATS
From recipetineats.com
5/5 (174)Total Time 1 hr 10 minsCategory CakeCalories 473 per serving
BEST FUDGY CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
4.9/5 (118)Total Time 1 hr 15 minsCategory Cakes, DessertsCalories 302 per serving
10 BEST CHOCOLATE FUDGE CAKE MIX RECIPES - YUMMLY
From yummly.com
CHOCOLATE FUDGE CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
5/5 (3)Total Time 1 hr 15 minsCategory DessertCalories 454 per serving
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Add the eggs, buttermilk, coffee, oil and vanilla. Whisk everything together for 1 minute until well blended and smooth; batter will be very thin. Divide batter evenly between the prepared pans.
- Bake for 30 to 32 minutes or until a toothpick inserted in centre comes out clean. Let cool completely before frosting.
CHOCOLATE FUDGE CAKE WITH THE BEST CHOCOLATE FROSTING EVER ...
From janespatisserie.com
5/5 (62)Total Time 3 hrs 10 minsCategory CakeCalories 579 per serving
- Preheat your oven to 160C/140CFan and grease & line two 8″/20cm Cake tins – leave to the side.
- With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes)
- Decorate your cake how you like and ENJOY! I spread half my buttercream on the first cake, add the second sponge and repeat!
CHOCOLATE FUDGE CAKE RECIPE - INHERITED RECIPES
From inheritedrecipes.com
5/5 (1)Category DessertCuisine American
- Boil the cup of water, then add to the batter and mix carefully. Then add the vanilla, and heaping spoon-full of baking powder.
- Pour into either a 9x13 pan, or two 8-inch pans. Bake at 350 for 45 min if you are using a 9x13 pan, and bake for 5 5min- an hour for two 8-inch pans!
BEST EVER CHOCOLATE CAKES - BBC GOOD FOOD
From bbcgoodfood.com
- Easy chocolate cake. This sponge cake sandwiched with a rich buttercream looks stunning, but is actually really simple to make. In fact, it’s so straightforward that kids can help measuring the ingredients, mixing the batter and decorating the end result.
- Gravity-defying sweetie cake. These trendy, jaw-dropping anti-gravity cakes are a marvel to behold. It may take a bit more effort (try our top tips and tricks to get the best results) but this cake is perfect for a weekend baking project.
- Easy vegan chocolate cake. Following a dairy-free, egg-free, wheat-free or nut-free diet needn't mean missing out on a slice of cake. The secret ingredient in our recipe is avocado, which adds a decadent richness to the cake batter, along with simple substitutes such as sunflower spread and soya milk for the frosting.
- Brooklyn blackout cake. Ready to try your hand at something different? This decadent, dark sponge cake is filled and coated with a rich chocolate custard and finished with crumbled cake crumbs.
- Squidgy chocolate & pomegranate torte. Dense and indulgent, this rich chocolate torte is the stuff dreams are made from. Finish with a scattering of jewel-like pomegranate seeds to give it a refreshing lift.
- Chocolate fudge cupcakes. Ideal for entertaining children of an afternoon, these cute cupcakes are incredibly easy to bake and decorate. Get creative with your toppings – it’s a great way to use up any chocolates, sweeties or sprinkles that hanging around in the cupboard.
- Triple chocolate & peanut butter layer cake. Peanut butter aficionados will be pining after this showstopping bake. It’s comprised of three fluffy sponges sandwiched with a peanut butter icing, decorated with a dark chocolate ganache drip and piled high with all sorts of goodies, from chocolate eggs to crunchy pretzels.
- Chocolate traybake. When it comes to ease of serving and nostalgia, you can’t beat a good old fashioned traybake. We’ve flavoured the sponge batter with plenty of cocoa powder and added a smooth chocolate icing to create an American-style sheet cake that’s perfect for an indoor celebration.
- Chocolate & raspberry birthday layer cake. Victoria sponge purists, look away now – we’ve upgraded the traditional bake with an indulgent cocoa twist.
THE BEST CHOCOLATE FUDGE CAKE - SWEETEST MENU
From sweetestmenu.com
4.9/5 (17)Category Dessert
BEST CHOCOLATE FUDGE CAKE RECIPES | BAKE WITH ANNA OLSON ...
From foodnetwork.ca
2.7/5 Servings 12-16
CHOCOLATE FUDGE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 10
BEST EASY CHOCOLATE FUDGE CAKE - TO SIMPLY INSPIRE
From tosimplyinspire.com
5/5 (2)Total Time 50 minsCategory DessertCalories 391 per serving
THE BEST VEGAN CHOCOLATE FUDGE CAKE - THE CHEEKY CHICKPEA
From thecheekychickpea.com
Reviews 33Total Time 55 minsCategory DessertsCalories 457 per serving
HOT FUDGE SUNDAE CAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (14)Total Time 50 minsCategory DessertCalories 414 per serving
CHOCOLATE FUDGE CAKE - A LATTE FOOD
From alattefood.com
5/5 (2)Category DessertServings 9Total Time 2 hrs
SINFUL CHOCOLATE FUDGE CAKE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
Estimated Reading Time 1 min
KETO CHOCOLATE FUDGE CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
Servings 9Calories 410 per servingEstimated Reading Time 5 mins
CHOCOLATE FUDGE CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Category DessertCalories 856 per serving
THE BEST CHOCOLATE FUDGE CAKE RECIPE IN THE WORLD - HINA ...
From hinamunawar.com
5/5 (30)Total Time 1 hr 5 minsCategory DessertCalories 421 per serving
ULTIMATE CHOCOLATE FUDGE CAKE RECIPE - ALL INFORMATION ...
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THE VERY BEST CHOCOLATE FUDGE CAKE RECIPE - FOOD NEWS
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CAKE MIX FUDGE RECIPE - THERESCIPES.INFO
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HERSHEY'S CHOCOLATE FUDGE CAKE - ALL INFORMATION ABOUT ...
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