Creole Fudge Cake Recipes

CHOCOLATE FUDGE CAKE

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

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.

FUDGE CAKE

Steps:

• Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
• In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
• Mix cocoa and hot water together, and beat into batter.
• Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

CHOCOLATE FUDGE CAKE

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.

CREOLE CAKE

Steps:

• Preheat oven to 325 degrees.
• Mix sugar, cocoa, flour and baking soda until well blended.
• Add 2 eggs, milk, oil and vanilla, mix well.
• Slowly add the boiling water while mixing with mixer at low speed.
• Mixture will be very thin.
• Pour into a greased and floured 9 x 13 inch pan.
• Bake for 30 to 35 minutes.
• While cake is baking mix ingredients for frosting.
• As soon as cake is done, remove from oven and spread frosting evenly over cake.
• Place under broiler for 1 to 2 minutes or until mixture begins to brown.
• Let cool before cutting.

EASY CHOCOLATE FUDGE CAKE

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.

MOIST CHOCOLATE FUDGE CAKE RECIPE

Steps:

• Preheat the oven to 325°F 165 C/ Gas Mark 3
• Grease and line 2 x 8-inch or 3 x 7-inch round cake pan with parchment paper.
• Dry ingredients - in a bowl, combine flour, baking powder, baking soda, salt, cocoa powder - set aside
• Melt chocolate in a microwave or double boiler and set aside to cool. Pro tip - it is important to ensure the chocolate is cooled before you add it to the batter.
• In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.
• Add the eggs one at a time making sure each is well incorporated. Followed by the vanilla extract.
• Next, add the flour mixer and buttermilk in three batches. Followed by the melted cooled chocolate
• Divide batter equally between the prepared baking pans.Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
• Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
• Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decoratePro tip - it is very important that the cakes are completely cooled before frosting. Otherwise, the frosting will melt on the warm cakes.
• Melt chocolate in a microwave-safe bowl or double boiler - Set aside to cool.
• In a bowl of a stand mixer with the paddle attachment, cream the butter until smooth.
• Add salt, whipping cream, and vanilla extract - mix a minute longer, until well combined
• Then, add the powdered sugar one cup at a time
• Once all the powdered sugar has been incorporated. Continue to mix on medium-high for 2 to 3 minutes. Lastly, add the melted cooled chocolate.
• The cream in the mixture will whip and give you almost stiff peaks.Pro tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)
• Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
• Place a cake layer on the cake board or cake stand
• Stack layers - Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
• Crumb coat - Spread a thin layer of frosting on top and around the cake. Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and on top of the cake.Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
• Create a rustic buttercream look by simply swirling the tip of the spatula around the cake.
• Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done

CREOLE FUDGE CAKE

Steps:

• Cake:.
• Preheat oven to 350 degrees.
• Pour water into double boiler and add coffee granules stirring to dissolve.
• Add brown sugar and chocolate and heat over simmering water stirring until well blended.
• Set aside to cool.
• In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
• Add eggs, one at a time, beating after each addition.
• Mix until light and fluffy.
• Add chocolate mixture to butter mixture, mixing well.
• Sift together cake flour, baking powder, baking soda and salt.
• Add flour mixture to chocolate mixture alternately with the milk.
• Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
• Stagger pans in preheated oven and bake for 25 to 30 minutes.
• Cool for 2 minutes and turn onto cooling racks.
• Frost between layers, on top and sides with Coffee Buttercream Icing.
• Sprinkle with chocolate shavings.
• Coffee Buttercream Icing:.
• Dissolve coffe in hot water.
• Once dissolved set aside to cool.
• Blend butter and egg yolks on medium speed with electric mixer.
• Add coffe mixture and mix thoroughly.
• Add powdered sugar to coffee mixture and blend until smooth.