Best Chocolate Cake With Fudge Frosting Recipes

BEST CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
• Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
• In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.

THE BEST CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• Preheat oven to 350° F (177°C). Prepare four 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
• In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
• Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
• In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.
• Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined. Divide batter equally between the cake pans, a little over 2 cups per pan.
• Bake two layers at a time for 20-25 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting. Or at this point, you can wrap all the cake layers tightly in plastic wrap and freeze or refrigerate until ready to assemble.
• Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter on medium speed until light and fluffy, about 5-6 minutes. \
• Turn the mixer to low, and gradually add the powdered sugar one cup at a time, along with the cocoa powders.
• Once incorporated, add hot water, sour cream, vanilla and salt and beat until combined. Pour in cooled melted chocolate and mix on low to combine.
• Once the chocolate is combined, increase mixer speed to high and whip until light and fluffy, about 2-3 minutes.
• Once cake layers are completely cooled, place one layer on a turntable. Using an offset spatula, spread about 1 cup of the fudge frosting on top. Repeat with all layers, placing the final layer upside down.
• Frost the entire cake in a thick layer of fudge frosting. Use the back of a spoon to create swirls in the frosting. Top with mini chocolate chips of fresh fruit. Enjoy!

BEST CHOCOLATE FROSTING RECIPE

Steps:

• In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
• Add in the salt and vanilla. Mix until incorporated.
• With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
• Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
• Beat for 1 minute on medium speed until smooth and creamy.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

GRANDMA'S CHOCOLATE FUDGE FROSTING

Steps:

• Put first three ingredients in a sauce pan.
• Bring to a boil, while stirring constantly.
• Remove from heat and add chips.
• With a wire whip beat until creamy and cooled.
• Add chopped pecans if desired.

SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
• In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
• Divide batter evenly into prepared pans.
• Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
• Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
• Place the chocolate in a medium heatproof bowl and place it over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the pan from heat, then carefully remove the bowl from the pot. Set chocolate aside to cool for a few minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add the confectioner's sugar, one cup at a time, beating well after each addition. Once all of the sugar has been added increase the speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continue beating until well combined and creamy.
• Using a long serrated knife, level the top of each cake.
• Transfer one layer to a large plate or cake stand. Using a long offset spatula, spread a thick layer of frosting on top, then top with the second layer. Continue frosting the top and sides of the cake. Decorate with chocolate chips, sprinkles, chocolate shavings, or leave as is!
• Store in the refrigerator, loosely covered, for up to 2 days.

CAROLINE'S CHOCOLATE FUDGE FROSTING

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

ULTIMATE CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• Preheat oven to 350ºF. Butter and line two 8-inch round baking pans with parchment paper. Butter parchment.In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, water, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.Bake for 40 to 45 minutes (30 to 35 minutes for a 6-inch cake) or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife around the edges of each pan, then gently invert onto wire racks. Cakes should come out cleanly. Peel off parchment and allow cake layers to cool completely. At this point, the cakes can be frozen until ready to use, up to 1 month. Simply wrap each layer individually in a double layer of plastic wrap and then store inside a large zip top bag (I find frozen cakes to be much easier to work with later, and always freeze mine even if I'm finishing the cake the next day).To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 5 minutes. Add sifted powdered sugar and cocoa powder and mix to combine. Add sour cream, hot water, vanilla and salt and mix on low speed until the liquid is incorporated, scraping down the sides of the bowl as needed. It may look slightly curdled at this point, but don't worry. Increase speed to medium-high and beat until smooth, another 2-3 minutes. Add lukewarm chocolate and mix until smooth and glossy. At this point you have about 30 minutes at cool room temperature (longer in the summer) to work with the frosting before it begins to harden (this frosting doesn't do particularly well when made ahead of time).To assemble, level your cake layers first if necessary (if there is any sort of domed top, you want to trim that off with a serrated knife). Place one layer, bottom side up, on a cake stand or serving platter (on a piece of parchment if you will need to move it). Spread about 1 cup of frosting in an even layer, then place second layer on top, flat side up, pressing gently to adhere.Cover the entire cake with a thin layer of buttercream using an offset spatula. This "crumb coat" will seal in the cake crumbs and make the final layer of frosting easier. If your cakes were frozen this should firm up pretty quickly, otherwise refrigerate for about 10 minutes to set.Slather with remaining buttercream in a thick layer, reserving some for piping decorative details if desired.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

THE BEST CHOCOLATE FUDGE FROSTING

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.

TUNNEL OF FUDGE CAKE RECIPE

Steps:

• Preheat the oven to 350 F.
• Coat a 12-cup fluted tube cake pan with cooking spray, and sprinkle 1 tablespoon of cocoa powder over the bottom and sides of pan. Tap the sides of the pan lightly to spread cocoa around, and dump out any excess. Set aside.
• In stand mixer fitted with paddle attachment, cream the butter and sugar until light, fluffy, and nearly doubled in size. Scrape the sides and bottom of the bowl with a spatula.
• Add eggs one at a time, beating well in between each addition. Add the vanilla extract with the last egg. Scrape the sides and bottom of the bowl with a spatula.
• Adjust the mixer speed to low, then slowly add 2 cups of powdered sugar until combined.
• In a small bowl, whisk together the flour and ¾ cup of cocoa powder. Pour over the wet ingredients, and fold in by hand with a spatula. When the dry ingredients are nearly incorporated, add in the chocolate chips, and continue to fold batter until seamless.
• Pour the batter into the prepared pan, and bake for 1 hour until top is set and edges of cake are pulling away from sides of the pan. Cool for 1 1/2 hours on wire rack, then invert and let cool for another hour.
• When the cake has cooled, combine the remaining ¾ cup of powdered sugar, remaining ¼ cup of cocoa powder, and milk in a small bowl. Whisk together until desired consistency is reached. If icing is too thick, add a little more milk to loosen it up.
• Spoon icing over top of cake, making sure some runs down the sides.
• Slice, serve, and enjoy!

GEMMA'S BEST-EVER CHOCOLATE CAKE WITH WHIPPED DARK CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350°F (175°C) and butter two 8 or 9 inch (20 or 23 cm) round cake pans. Once buttered, line the bottoms of the pans with parchment, butter the parchment, and then flour the pans.
• In a bowl, combine cocoa powder, chopped chocolate, and hot coffee. Stir and let cool to room temperature.
• Once cool, thoroughly whisk in oil, sour cream, eggs, and vanilla. Set aside.
• In a separate bowl, mix together flour, salt, and baking soda. Set aside.
• In the bowl of a stand mixer, or with a handheld mixer, cream butter, and sugar together for a few minutes.
• Add the chocolate mixture and blend until very well combined.
• Finally, add your dry ingredients in two or three increments, scraping down the sides and bottom of the bowl with each addition. Stop just as soon as the batter is evenly and thoroughly mixed, but take care not to overmix.
• Divide batter evenly into the cake pans and bake for 35-40 minutes, or until a cake tester inserted into the center comes out clean.
• Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cake is baking, make the ganache: place the chocolate in a heatproof bowl.
• In a pan over medium heat, warm the cream until the edges just start to simmer.
• Pour the hot cream over the chocolate and let the cream sit in the bowl without stirring for 10 minutes.
• After 10 minutes, place a wire whisk in the center of the bowl and with small circles start to slowly stir the cream and the chocolate together.
• Once you see the ganache start to come together in the center, start widening your circle to incorporate the rest of the cream and chocolate.
• At this point, the ganache will be very thin. It will thicken as it cools. You can speed up the cooling by placing it in the refrigerator, making sure to stir it every 10 minutes.
• Once the ganache has cooled and reached the consistency of thick custard, it is ready to whip.
• Place the ganache in the bowl of a stand mixer (or use a handheld whisk), add the softened butter and whisk on high for about one minute, until light and fluffy. Take care not to overwhip the ganache or it will taste grainy.
• Once the cakes are cool and the ganache is whipped, you are ready to frost!
• Split each cake layer in half to create 4 layers.
• Place a spoon of ganache on your cake serving plate and place your first layer on top of that.
• Slide a few pieces of parchment or foil just under the edges to keep the plate clean.
• Stack your cake layers with about a ½ cup of ganache spread between each layer.
• Once your layers are stacked, you are ready for a crumb coat: frost the top and sides of the cake with a very thin layer of ganache and place in the refrigerator to firm up.
• Once cold and firm to the touch, you can lay your thick, decorative layer of frosting on the cake without worrying about loose crumbs ruining your design - have fun!
• When you are done frosting, carefully pull out the parchment or foil from under the cake and touch up the bottom if needed.
• Cakes can easily dry out in the refrigerator so unless it is very warm, this cake can be stored at room temperature in an airtight container for 2 days. For longer storage, freeze the cake in an airtight container for up to two months. To defrost, leave at room temperature in the covered container for a few hours. Extra ganache can be refrigerated for up to two weeks or frozen in an airtight container for up to two months.

CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350F. Grease and flour 3 8-inch round baking pans and set aside (for good measure I also line the bottom with parchment paper but you don't have to).
• Using the bowl of your stand mixer (or a large bowl if you're using a handheld electric mixer), sift sugar, flour, cocoa powder, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla. Beat on low-medium speed until well incorporated (about 2 minutes). Add coffee and stir until combined. The batter will be thin.
• Transfer the batter into your prepared pans and bake for 30 minutes or until a toothpick inserted in the centre comes out with minimal crumbs.
• Cool in the pans for 10 minutes then on a wire rack to cool completely.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat unsalted butter on medium speed until light and creamy (about 5 minutes using a stand mixer), scraping the bottom and sides of your bowl as you go.
• Switch to low speed and add confectioner's sugar, cocoa powder, coffee, sour cream, vanilla and salt until combined (about a minute). Switch to medium speed and beat for another 2 minutes.
• Add the melted chocolate and beat until smooth (about a minute).
• Trim the tops of your cakes if they are uneven using a serrated knife or a cake leveller.
• Take one and place on a platter or cake turntable, smooth side down (trimmed side up). Evenly cover the top with frosting. Repeat with the 2nd and 3rd layers. For your 3rd layer, remember to place it smooth side up (trimmed side down) so that you'll have an even top.
• Finish the cake by also covering the sides of your cake with frosting. To help even out the frosting on top and the sides, use a bench scraper and gently scrape away excess frosting.
• Decorate as desired.