3layerfudgecakewithwhitechocolatemoussefilling Recipes

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FUDGE LAYER CAKE



Fudge Layer Cake image

This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings.

Provided by Lisa

Categories     Desserts     Cakes     Birthday Cake Recipes

Yield 12

Number Of Ingredients 14

1 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
⅛ teaspoon salt
¾ cup unsalted butter, softened
⅔ cup white sugar
⅔ cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
¾ cup unsalted butter, softened
1 (16 ounce) package confectioners' sugar, sifted
3 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons vanilla extract

Steps:

  • Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
  • In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
  • Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
  • To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.

Nutrition Facts : Calories 583.8 calories, Carbohydrate 81.9 g, Cholesterol 93.2 mg, Fat 28.9 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 17.9 g, Sodium 209.6 mg, Sugar 61.5 g

TRIPLE CHOCOLATE LAYER CAKE



Triple Chocolate Layer Cake image

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

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: semi-sweet chocolate chips

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 LAYER CAKE



Chocolate Layer Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 16

1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
4 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
8 tablespoons (1 stick) unsalted butter, softened at room temperature
16 ounces cream cheese, softened at room temperature
8 ounces unsweetened chocolate, melted
1/2 cup cooled coffee
4 teaspoons pure vanilla extract
6 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
  • Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 11

1/2 pound unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 large egg yolks
3/4 cup granulated sugar
4 large egg whites
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
2 1/2 cups heavy cream
2 tablespoons granulated sugar
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Steps:

  • Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
  • Cake:
  • Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
  • Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
  • While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
  • Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
  • Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
  • Filling:
  • To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
  • Ganache:
  • Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
  • To assemble cake:
  • Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

TRIPLE-FUDGE CAKE



Triple-Fudge Cake image

Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 15

Number Of Ingredients 7

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup vegetable oil
3/4 cup applesauce
2 eggs
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
  • In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
  • In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
  • Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
  • Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g

3-LAYER FUDGE CAKE WITH WHITE CHOCOLATE MOUSSE FILLING



3-Layer Fudge Cake With White Chocolate Mousse Filling image

I was looking for a beautiful, rich cake to make for Christmas this year and this was exactly what I was looking for! I found this recipe online and it originally came from Bon Appetit. I wanted something chocolate and peppermint to go with the season. It turned out to be the best cake I've ever made! My family wants it to be a tradition for me to make this cake every Christmas from now on. I hope it turns out just as wonderful for you as it did for me! It takes time but it is well worth it. The cooking/preparation time does not include the hours it needs to cool in between.

Provided by SweetSabrina

Categories     Dessert

Time 2h25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 2/3 cups boiling water
1 cup unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs
10 ounces good-quality white chocolate, chopped
1 3/4 cups chilled whipping cream
1/4 cup sour cream
24 red-and-white-striped hard peppermint candies (about 2/3 cup) or 12 candy canes, crushed (about 2/3 cup)
2 cups whipping cream
16 ounces semisweet chocolate, chopped

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.

Nutrition Facts : Calories 963, Fat 74, SaturatedFat 45.5, Cholesterol 196.5, Sodium 340, Carbohydrate 81.3, Fiber 9.4, Sugar 48.1, Protein 13.3

THREE LAYER FUDGE



Three Layer Fudge image

This triple layer fudge is always a hit when I bring it out at the holidays.-Colleen Foster, Whitsett, North Carolina

Provided by Taste of Home

Categories     Desserts

Yield 1 pound.

Number Of Ingredients 25

CHOCOLATE LAYER:
2 teaspoons plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 ounces unsweetened chocolate
2 tablespoons light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
CHERRY ALMOND LAYER:
1 teaspoon plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 tablespoons light corn syrup
1/2 teaspoon salt
1/4 cup chopped maraschino cherries, drained and patted dry
1/2 teaspoon almond extract
2 to 3 drops food coloring, optional
COCONUT VANILLA LAYER:
1 teaspoon plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 tablespoons light corn syrup
1/2 teaspoon salt
1/2 cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside. , For chocolate layer, butter the sides of a large heavy saucepan with 1 teaspoon butter; add the sugar, cream, chocolate, corn syrup, and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat., Add vanilla and remaining butter (do not stir). Cool to 110, ° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add nuts. Continue stirring until fudge becomes thick and begins to lose its gloss, about 10 minutes. Immediately spread into prepared pan; set aside. , For cherry almond layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat. , Add almond extract and remaining butter (do not stir). Cool to 110° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add cherries and food coloring if desired. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over first layer. , For coconut vanilla layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat. , Add vanilla and remaining butter (do not stir). Cool to 110° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add coconut. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over second layer. , Score into squares while still warm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts :

MOIST CHOCOLATE LAYER CAKE



Moist Chocolate Layer Cake image

I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.

Provided by Jovy

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 13

2 teaspoons unsweetened cocoa powder (such as Hershey's®)
2 cups cake flour
¾ cup unsweetened cocoa powder (such as Hershey's®)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup canola oil
2 eggs
1 cup 2% milk
1 cup brewed coffee
1 tablespoon vanilla extract
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
  • Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
  • Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

Nutrition Facts : Calories 460 calories, Carbohydrate 57.1 g, Cholesterol 41.1 mg, Fat 24.9 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 476.5 mg, Sugar 34.7 g

WHITE CHOCOLATE FUDGE CAKE



White Chocolate Fudge Cake image

"This sweet cake, with its thick frosting and rich chocolate layer, is a big hit at office potlucks," writes Denise VonStein of Shiloh, Ohio. "I have one co-worker who tells everyone it's awful so he can have it all to himself!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

1 package white cake mix (regular size)
1-1/4 cups water
3 egg whites
1/3 cup canola oil
1 teaspoon vanilla extract
3 ounces white baking chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons butter
FROSTING:
1 can (16 ounces) vanilla frosting
3 ounces white baking chocolate, melted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes., Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. , In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.

Nutrition Facts : Calories 416 calories, Fat 20g fat (8g saturated fat), Cholesterol 5mg cholesterol, Sodium 293mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.

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From immaeatthat.com


CHOCOLATE CAKE - PREPPY KITCHEN
2020-04-29 Add the wet ingredients into a large bowl and whisk together. Add the wet ingredients the dry ingredients. Whisk to combine then mix on low for about a minute. …
From preppykitchen.com


CHOCOLATE FUDGE CAKE - DINNER RECIPES FOR TWO
2021-01-21 Instructions. Preheat the oven to 350, and spray a 6" round cake pan lightly with cooking spray. In a medium bowl, whisk together the sugar, vanilla, yogurt and eggs. Whisk …
From dessertfortwo.com


FUDGY CHOCOLATE SHEET CAKE – SMITTEN KITCHEN
2013-09-20 3 3/4 cups (1 1-pound box) powdered sugar, sifted. 4 tablespoons half-and-half or whole milk. 2 teaspoons vanilla (use less if you want a whiter frosting) Make cake layers: Heat …
From smittenkitchen.com


THE BEST CHOCOLATE FUDGE CAKE - SWEETEST MENU
2019-06-12 Instructions. Grease and line two 8-inch round cake pans with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing …
From sweetestmenu.com


5 MINUTE WHITE CHOCOLATE FUDGE (3+ WAYS) - CRAZY FOR CRUST
2020-09-28 Place white chocolate chips and sweetened condensed milk in a large microwave safe bowl. Heat for 1 minute on high power; stir. Heat an additional 30 seconds, stirring after, …
From crazyforcrust.com


TRIPLE CHOCOLATE FUDGE CAKE WITH WHITE CHOCOLATE MOUSSE FILLING …
Today’s recipe, “Triple Chocolate Fudge Cake,” is from Alisa Huntsman’s “Sky High: Irresistible Triple-Layer Cakes.” And it certainly lived up to the hype. It is a deeply dark, rich chocolate …
From theheritagecook.com


CHOCOLATE FUDGE CAKES FOR 2 - SALLY'S BAKING ADDICTION
2015-01-26 Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted …
From sallysbakingaddiction.com


TRIPLE CHOCOLATE FUDGE LAYER CAKE - BITE YOUR CRAVINGS
To make the chocolate cake: Preheat the oven to 350 degrees. Add flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder to a large bowl or into a stand mixer. Whisk …
From biteyourcravings.com


CHOCOLATE CAKE WITH FUDGE MOUSSE FILLING RECIPE - SIMPLY …
2016-11-18 Directions: Cream the butter and gradually blend in powdered sugar. Stir in cocoa and vanilla. Add milk or cream and beat until smooth. To assemble the cake: Place one layer …
From simplysouthernmom.com


CHOCOLATE FUDGE LAYER CAKE - COMPLETELY DELICIOUS
2015-04-27 Set aside to cool to room temperature. In another bowl, sift together the flour, salt, and baking soda. In a large bowl, beat the sugar and eggs together until smooth and pale …
From completelydelicious.com


FUDGY DOUBLE CHOCOLATE LAYER CAKE RECIPE - BITE ME MORE
2021-06-24 Preheat oven to 350°F. Coat two 9-inch round cake pans with non-stick cooking spray. Add sugar, flour, cocoa powder, baking powder, baking soda and salt to an electric …
From bitememore.com


RECIPE: TRIPLE CHOCOLATE FUDGE CAKE | DUNCAN HINES CANADA®
In large bowl, combine all ingredients except for chocolate chips. Beat 4 minutes. Fold in chocolate chips. Bake in greased and floured 12 cup bundt pan at 350 for 50 - 60 minutes. …
From duncanhines.ca


2 EASY FUDGE CAKE RECIPES – TRIPLE FUDGE AND CARAMEL
1 can (14 oz.) sweetened condensed milk. 1 cup coarsely chopped pecans. Heat oven to 350 degrees. Prepare the cake mix as directed on the box. Pour 2 cups of the batter into a greased …
From livingonadime.com


THREE-LAYER CHOCOLATE FUDGE CAKE | CANADIAN LIVING
2005-07-14 Grease three 9-inch (1.5 L) round cake pans. Line bottoms with waxed paper; set aside. In bowl, whisk cocoa powder with 1-1/2 cups (375 mL) boiling water until smooth. Let cool to room temperature. In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each ...
From canadianliving.com


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