WICKED CHOCOLATE FUDGE CAKE
This Chocolate Fudge Cake is packed full of delicious flavour, perfect for chocoholics everywhere!
Provided by Harry11L
Time 40m
Yield Makes 12
Number Of Ingredients 0
Steps:
- Wicked Chocolate Fudge Cake Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
- Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.
- Add the sugar and mix well. Make a well in the 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 to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.
- Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.
DOUBLE WICKED FUDGE CAKE RECIPE - (4.3/5)
Provided by á-6498
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease and flour two 9 inch round pans. Microwave chocolate, 1/2 cup sugar and water in large microwaveable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Cool. Mix flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk, beginning and ending with flour mixture. Add chocolate mixture and vanilla; mix well. Pour into prepared pans. Bake 30 to 35 minutes, or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks. Cool completely. Fill and frost with chocolate frosting.
WICKED CHOCOLATE CAKE
Symply Too Good Cook Books have a low calorie chocolate cake called Wicked Chocolate Cake. I have not made this one myself as yet but have been fortunate to try it and it was very good. Nutritional Info:. 161 cals. 3.0g fat. 0.7g sat fat. 2.5 protein. 32g carbs. 21.2g sugar.
Provided by Roxxy
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl completely dissolve the sugar and margerine in boiling water.
- Sift in the combined flour, bicarbonate of soda and cocoa powder.
- Mix using an electric beater for 1minute.
- Add egg whites and beat for another 30 seconds.
- Using a metal ringed cake tin (6 cup capacity) coated with cooking spray,
- pour in the cake mix.
- Bake in the oven at 180 degrees for approximately 30mins.
- Once the cake has cooled place all icing ingredients into a small mixing bowl and combine well.
- Spread icing evenly over top.
Nutrition Facts : Calories 136.6, Fat 0.4, Sodium 62.9, Carbohydrate 31.3, Fiber 0.8, Sugar 19.9, Protein 2.4
DOUBLE WICKED FUDGE CAKE RECIPE
Make and share this Double Wicked Fudge Cake Recipe recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted. Cool.
- MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.
- BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- Frosting:.
- Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
Nutrition Facts : Calories 501.3, Fat 37.4, SaturatedFat 23.1, Cholesterol 82.2, Sodium 195.7, Carbohydrate 47.5, Fiber 6.7, Sugar 26, Protein 7.9
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
LORNA'S WICKED CHOCOLATE CAKE
This cake is very rich with a dark chocolate icing and a chocolate fudge filling. Sometimes it rises like a sponge cake, other times it doesn't. However, my most recent attempt sank and my friend described it as very much like real Sachertorte - so it really doesn't harm it one little bit! Apparently, this cake is best made a day ahead. I've no idea where Lorna got the recipe from.
Provided by Chef Hels
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- For the cake:.
- Preheat the oven to gas mark 5/190degC/375degF.
- Grease and flour two 8 1/2 inch round sandwich tins and line the bottom of each with greaseproof paper (baking parchment?).
- Sift the flour, bicarbonate of soda and the two types of sugar into a bowl and make a well in the centre.
- place the water, cocoa powder and butter in a small saucepan and stir over a medium heat until the butter melts and the mixture is smooth- don't allow the mixture to boil though.
- Remove from the heat and stir in the vanilla.
- Add the vinegar to the cream and stir into the flour/sugar mixture.
- Add the cocoa mixture and eggs- there should be no more cake ingredients left- and whisk together until smooth.
- Divide the mixture equally between the two tins and bake for 20-25 minutes until until the cakes have risen and are firm but springy to the touch.
- Remove rom the tins& place on wire racks to cool.
- For the filling:.
- Put the chocolate& water into a small saucepan& melt over a low heat, stirring continuously, until smooth- set this mixture aside for a moment.
- Put the caster sugar, cream and butter into another saucepan& heat over a moderate heat for 4 to 5 minutes, stirring continuously until the spoon will leave a trail in the mixture.
- Remove from the heat& stir in the chocolate mixture and the vanilla.
- Allow to cool, stirring occasionally& then place in a fridge until cold.
- Sandwich the two cakes together with the filling and leave on a rack over a tray.
- To ice the cake:.
- Put the remaining chocolate in a small saucepan with the butter and the water.
- Heat, whilst stirring continuously, until the chocolate melts& the mixture becomes smooth and will coat the back of a spoon- do NOT overheat.
- Pour the icing over the top of the cake and then chill until set.
Nutrition Facts : Calories 570.4, Fat 32.3, SaturatedFat 19.8, Cholesterol 92.5, Sodium 85.8, Carbohydrate 72.8, Fiber 5.5, Sugar 44.8, Protein 7.7
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.
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
CHOCOLATE FUDGE CAKE
Steps:
- 1. Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
- 2. Measure all ingredients (except the chocolate) into a large mixer bowl.
- 3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
- 4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
- 5. Spoon into the pans and level them well with an offset spatula.
- 6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
- Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
- Yield: two 8-inch (20-cm) cakes
WILDLY WICKED CHOCOLATE FUDGE CRACKLE COOKIES
These cookies are guaranteed to satisfy even the most wicked chocolate craving. They have a deep chocolate flavor (due to the small amount of flour used) and a soft and chewy texture (due to the addition of corn syrup). Be sure to chill the dough before baking, or the cookis might spread and flatten too much. For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar, For chocolate-mint cookies, omit the espresso powder and add 1/2 tsp. peppermint extract.
Provided by Chef mariajane
Categories Drop Cookies
Time 16m
Yield 18 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter 3 large (18x13-inch) baking sheets.
- Melt 1 1/2 cups chocolate chips in heavy saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.
- Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and extract in medium bowl to blend., Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes.,.
- Drop dough (it will be soft) by well mounded Tablespoonfuls onto prepared sheets spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, abut 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).
Nutrition Facts : Calories 196.1, Fat 9, SaturatedFat 5.2, Cholesterol 23.5, Sodium 26.9, Carbohydrate 30.9, Fiber 1.8, Sugar 24.6, Protein 2.2
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