Dark Chocolate Cake With Fudge Frosting Recipes

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DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

DARK-CHOCOLATE CAKE WITH GANACHE FROSTING



Dark-Chocolate Cake with Ganache Frosting image

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Dark-Chocolate Ganache

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
  • Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
  • Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g

THE BEST CHOCOLATE CAKE WITH FUDGE FROSTING



The Best Chocolate Cake with Fudge Frosting image

Believe me when I tell you this is the BEST Chocolate Cake you will ever make! Moist and fudgy dark chocolate cake layers paired with a rich and silky fudge frosting! Consider this the ultimate cure for when that craving hits!

Provided by Dedra | QueensleeAppetit

Categories     Cakes

Time 1h25m

Number Of Ingredients 23

12 oz. bittersweet or semi sweet chocolate, melted and cooled
2 and 1/2 cups unsalted butter, softened to room temperature
3 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
1/2 cup dutch process cocoa powder, sifted
1/2 cup hot water
1/2 cup full-fat sour cream, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon salt
2 and 1/4 cups all purpose flour
1 cup unsweetened cocoa powder
1/2 cup black cocoa powder (can substitute with unsweetened cocoa powder)
1 and 1/2 teaspoon salt
2 and 1/4 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 cups unsalted butter, room temperature
2 and 1/4 cups granulated sugar
4 large eggs, room temperature
3/4 cup sour cream, room temperature
1 and 1/2 tablespoon pure vanilla extract
1 and 1/2 tablespoon instant coffee granules
2 and 1/4 cups buttermilk, room temperature
Mini chocolate chips or fresh fruit

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!

Nutrition Facts : Calories 724 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 44 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 273 grams sodium, Sugar 62 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

CAROLINE'S CHOCOLATE FUDGE FROSTING



Caroline's Chocolate Fudge Frosting image

If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.

Provided by Carrie Reynolds

Categories     Desserts     Frostings and Icings     Chocolate

Time 35m

Yield 12

Number Of Ingredients 5

½ cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
½ teaspoon vanilla extract
¾ cup milk

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).

Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g

FABULOUS FUDGE CHOCOLATE CAKE



Fabulous Fudge Chocolate Cake image

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

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup butter
2 ½ cups packed brown sugar
3 eggs
1 ½ teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
½ cup butter
1 cup packed brown sugar
¼ cup milk
1 ¾ cups confectioners' sugar

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 CAKE WITH CHOCOLATE FUDGE FROSTING



Chocolate Cake with Chocolate Fudge Frosting image

Moist chocolate cake with luxurious dark chocolate fudge frosting. This chocolate cake with chocolate fudge frosting is the best chocolate cake. Ever.

Provided by Jolina

Categories     Dessert

Time 1h

Number Of Ingredients 19

2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 pieces large eggs (room temperature)
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup coffee (hot)
1 1/2 cups unsalted butter (softened)
1/2 cup confectioner's sugar (sifted)
1/2 cup unsweetened cocoa powder (sifted (for the frosting, I used Dutch processed cocoa))
1/3 cup coffee (hot)
1/4 cup sour cream
1 teaspoon vanilla extract
1/8 teaspoon salt
15 ounces dark chocolate (chopped, melted and slightly cooled)

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.

Nutrition Facts : Calories 676 kcal, Carbohydrate 75 g, Protein 7 g, Fat 41 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 67 mg, Sodium 382 mg, Fiber 7 g, Sugar 48 g, UnsaturatedFat 13 g, ServingSize 1 serving

ULTIMATE CHOCOLATE CAKE WITH FUDGE FROSTING



Ultimate Chocolate Cake with Fudge Frosting image

Dark, fudgy and ultra-moist chocolate cake slathered with a dark chocolate fudge frosting that's ultra rich and not too sweet. This cake might just be your new favorite chocolate cake recipe!

Provided by Love and Olive Oil

Time 3h

Yield 1 8-inch layer cake (halve for a 6-inch cake)

Number Of Ingredients 19

2 cups (400 grams) sugar
1-3/4 cups (220 grams) all-purpose flour
1 cup (120 grams) dark or dutch-processed cocoa powder (I used 3/4 cup Dutch processed and 1/4 cup black cocoa for color - do not use all black cocoa).
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs, at room temperature
1 cup buttermilk
1 cup boiling water
3/4 cup vegetable oil or light olive oil
1 tablespoon vanilla extract
2 cups (4 sticks/452 grams) unsalted butter, softened
2 1/2 cups (300 grams) powdered sugar, sifted
1 1/4 cups (150 grams) dark or Dutch processed cocoa powder (I used 30 grams black cocoa and Dutch-processed for the rest), sifted
1/2 cup full fat sour cream, at room temperature
1/2 cup hot water
2 teaspoons vanilla extract
pinch fine sea salt
10 ounces dark chocolate (60-70%), melted and cooled to lukewarm

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.

DARK CHOCOLATE FROSTING



Dark Chocolate Frosting image

This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes about 5 cups

Number Of Ingredients 6

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of kosher salt
1 pound best-quality semisweet chocolate, melted and cooled

Steps:

  • Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

DARK CHOCOLATE CAKE WITH DOUBLE FUDGE ICING



Dark Chocolate Cake with Double Fudge Icing image

This is a foolproof moist chocolate cake. Remember mayonnaise is just eggs and oil. Great recipe from Sally Pasley's Tao of Cooking cookbook.

Provided by Missy Wombat

Categories     Dessert

Time 1h30m

Yield 1 layer cake

Number Of Ingredients 13

1 cup mayonnaise
1 cup water
1 cup sugar
1 teaspoon vanilla
1/2 cup cocoa
2 1/4 cups flour
1 pinch salt
1 1/2 teaspoons baking soda
1 1/4 cups sugar
1 cup heavy cream
5 unsweetened chocolate squares
1/4 lb unsalted butter, broken into pieces
1 teaspoon vanilla

Steps:

  • Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
  • Sift cocoa, flour salt and baking soda together.
  • Stir into liquid ingredients and mix just until blended.
  • Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
  • Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool and then ice.
  • Icing: Bring sugar and cream to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Stir occasinaly to stop cream from boiling over.
  • Remove from heat.
  • Finely chop or grate the chocolate.
  • Sir into the cream until completely melted.
  • Stir in butter and vanilla.
  • Once butter is melted, refrigerate icing until cold.
  • Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.

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



Gemma's Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache image

My new and improved Best-Ever Chocolate Cake recipe uses chocolate in ways you've only dreamt of - and it's topped with Whipped Dark Chocolate Ganache!

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 15

½ cup (2 oz/57g) cocoa powder
1/3 cup (2 oz/57g) unsweetened chocolate, finely chopped
1 cup (8floz/225ml) very hot coffee
1/2 cup (4 floz/115ml) neutral-flavored vegetable oil
½ cup (4 oz/115g) sour cream
3 large eggs
2 teaspoons (0.3oz/8.5g) vanilla
2 cups (10oz/284g) cake flour
½ teaspoon (0.1 oz/3g) salt
1 teaspoon (0.2oz/6g) baking soda
1/2 cup (4oz/115g) butter, softened
2 cups (12oz/340g) brown sugar
4 cups (24 oz/680g) semi-sweet or dark chocolate (no more than 60% cocoa), chopped very fine
4 cups (30 oz/900 ml) heavy cream
¼ cup (2 oz/57g) softened butter

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.

DARK CHOCOLATE CAKE WITH FUDGE FROSTING



Dark Chocolate Cake With Fudge Frosting image

Yummy, rich and good even without the frosting! :-)

Provided by Teresa Carter

Categories     Chocolate

Number Of Ingredients 16

2 c sugar
1 3/4 c all purpose flour
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water
1 stick of butter
2/3 c cocoa powder
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

Steps:

  • 1. Cake: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.ake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with the fudge frosting.
  • 2. Fudge Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes approximately 2 cups of frosting.

DARK CHOCOLATE FUDGE CAKE



Dark Chocolate Fudge Cake image

I know there are hundreds of chocolate cake recipes on here, but you can never have too many to choose from! This is a dark, rich, moist cake with a touch of orange. Mmm... Delicious!

Provided by Noo8820

Categories     Dessert

Time 50m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

200 g self raising flour
25 g cocoa powder
175 g butter
175 g soft brown sugar
1 orange, rind of, grated
100 g dark chocolate
3 tablespoons boiling water
3 eggs
apricot jam
100 g icing sugar
25 g cocoa powder
37 g butter
2 tablespoons water
50 g caster sugar

Steps:

  • For the cake:.
  • Sieve the flour and cocoa powder and set aside.
  • Cream the butter and sugar together until soft and light, stir in the orange rind.
  • Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
  • Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
  • Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
  • Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
  • Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
  • Fudge coating:.
  • Sift icing sugar and cocoa and set aside.
  • Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
  • Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
  • Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.

Nutrition Facts : Calories 459, Fat 25.6, SaturatedFat 15.5, Cholesterol 108.8, Sodium 153.9, Carbohydrate 57.6, Fiber 4.3, Sugar 32.2, Protein 7.2

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5/5 (27)
Estimated Reading Time 2 mins
  • In a microwave- safe bowl, microwave chocolates and butter together in 30 second intervals, stirring after each, until the mixture is smooth. Stir in vanilla.
  • Add the powdered sugar to the bowl of a stand mixer. Slowly pour the chocolate mixture in with the mixer running.
  • Add the milk in intervals, only adding as much as needed to obtain a smooth and spreadable frosting.


THE BEST CHOCOLATE CAKE WITH FUDGE ICING RECIPE - ADD A PINCH
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2013-10-28 Prepare The Best Chocolate Cake batter as directed and pour into rimmed sheet pan. Use an offset spatula to make sure the batter is distributed …
From addapinch.com
4.8/5 (4)
Total Time 30 mins
Category Dessert
Calories 341 per serving
  • Preheat oven to 350º F. Prepare rimmed kitchen sheet pan with nonstick baking spray or by coating with shortening and dusting lightly with flour, being sure to remove all excess flour.
  • Prepare The Best Chocolate Cake batter as directed and pour into rimmed sheet pan. Use an offset spatula to make sure the batter is distributed evenly. Place in the oven and bake for 12-15 minutes or until the cake slightly pulls away from the edges and a toothpick comes out clean when inserted into the center of the cake. Allow the cake to cool slightly, about 10-15 minutes.
  • While the cake is cooling, prepare the Fudge Icing recipe as directed. Pour the icing over the top of the cake, making sure to pour over the entire cake and allow it to coat. Only spread with a knife or offset spatula if absolutely needed because it will change the look of the icing on the cake.


DARK CHOCOLATE FUDGE CAKE MIX CAKE | WHAT'S COOKIN ...
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2019-05-18 In an extra large bowl using an electric mixer, add the mixes, eggs, water or coffee and oil. Beat until smooth around 2 to 3 minutes. Preheat the …
From whatscookinitalianstylecuisine.com
Estimated Reading Time 4 mins


DARK CHOCOLATE FUDGE CAKE | DONAL SKEHAN | EAT LIVE GO
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2019-07-31 Method. Preheat oven to 180°C (fan)/390°f/gas mark 6. Grease and line two 20cm (8 inch) round tins. Sieve the flour, cocoa and Bicarbonate of soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the …
From donalskehan.com


BEST DOUBLE CHOCOLATE CAKE WITH BLACK VELVET ICING ...
2012-10-30 This double chocolate cake is everything a chocolate cake should be: fudgy, moist, intensely chocolaty. When assembled into layers with chocolate ganache slathered in …
From alexandracooks.com
4.7/5 (46)
Category Dessert
Cuisine American
Total Time 2 hrs 10 mins
  • Make the cake: Preheat oven to 300°F. and grease two 9- or 10-inch by 2-inch round cake pans with unsalted butter or nonstick spray. Line bottoms with rounds of parchment paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined. Divide batter between pans (being sure not to fill pans higher than 2/3 full—they will overflow if you do; it’s not worth it) and bake in the middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  • Meanwhile, make the icing: Because several commenters have had trouble, with the icing, I am suggesting you use a double boiler. If you know how to set up a double boiler, do so; otherwise, fill a pot with an inch of water. Place a medium bowl over top. Turn the heat to medium. Place the chocolate in the bowl. Once it has melted, stir in the confectioners’ sugar, whisking until smooth. Stir in the eggs a little at a time, whisking vigorously after each addition — a flat-bottomed whisk is good for this. (I use a whisk until the ingredients are blended and then switch to a heat-proof spatula.) Cook over low to medium-low until thick. Stir in the butter one tablespoon at a time. Set aside to cool. Transfer to a glass measuring cup with a spout for easy pouring or store in whatever vessel you wish.
  • Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Remove parchment paper. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.


CHOCOLATE FUDGE FROSTING - BEYOND FROSTING
2018-09-06 In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely …
From beyondfrosting.com
4/5 (6)
Total Time 15 mins
Category Frosting
  • In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
  • Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color. Next, beat the cocoa powder into the butter until well mixed. Scrape down the sides of the bowl.
  • Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
  • Next, pour in the melted chocolate and beat on slow speed until incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting.


DOUBLE COFFEE CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING ...
2015-04-06 Dense, fudgy coffee chocolate cake with rich, dark chocolate and coffee frosting topped with a mountain of chocolate malt balls. You might be all chocolated (yep, that’s a …
From simply-delicious-food.com
4.6/5 (81)
Estimated Reading Time 6 mins
Category Baked Goods, Cake, Chocolate
Total Time 1 hr


DARK CHOCOLATE BEET CAKE WITH COCONUT FUDGE FROSTING ...
First, prepare the frosting: in a small, heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly. Remove the pan from the heat as soon as the mixture is melted and smooth. Transfer the mixture to the bowl of an electric mixer and beat in the coconut butter and milk until a thick, smooth frosting forms. For a fluffy frosting, refrigerate the …
From lilys.com
Estimated Reading Time 2 mins


DARK CHOCOLATE DUMP CAKE WITH FUDGE FROSTING | JEN SPENDS LESS
2010-09-18 The frosting recipe is equally simple. I have been wanting to share this recipe, and since I was enlisted to bake a cake for my Dad’s birthday this weekend, I had the perfect opportunity to finally capture a photo of the finished product. Dark Chocolate Dump Cake . Ingredients: – 2 cups White Sugar – 1 cup Cocoa – 1 teaspoon Baking Powder – 1/2 cup …
From jenspends.com
Estimated Reading Time 2 mins


HERSHEY'S CHOCOLATE FUDGE CAKE - ALL INFORMATION ABOUT ...
Hersheys Chocolate Fudge Frosting Recipe 1 hours ago Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan. In large mixer bowl, combine butter, sugar, eggs, and vanilla.
From therecipes.info


SOUR CREAM CHOCOLATE CAKE WITH GLOSSY CHOCOLATE FROSTING
2022-02-01 This ultra dark chocolate cake is made with sour cream for extra moisture, plus a combination of Dutch process and black cocoa powder for a deep chocolate color and hauntingly rich flavor. The glossy chocolate frosting is a revelation: deep and rich without being overly sweet. It’s the perfect finish for this stunningly simple, single layer chocolate cake that’s as …
From loveandoliveoil.com


DARK CHOCOLATE FUDGE ICING RECIPE - CAKEBOXING.COM
2021-09-17 Dark chocolate fudge icing recipe. Use on cooled devils food cake for a death by chocolate experience. Today I decided to try the Dark Chocolate Frosting on pg 302. Get the recipe here. You can use this chocolate fudge icing recipe on pretty much anything. Many cooks prefer to use chocolate with a high percentage of cocoa solids as it has a ...
From cakeboxing.com


EGGLESS DARK CHOCOLATE CAKE WITH CHOCOLATE FUDGE ICING ...
2017-02-07 Eggless Dark Chocolate Cake With Chocolate Fudge Icing. For the Cake. Ingredients: 100 gm (1/2 cup) dark chocolate. 250 ml (1 cup) water. 200 gm (1 ½ cups) plain flour. 50 gm (1/4 cup) good quality cocoa powder. 2 tsp baking powder. 1 tsp baking soda or soda bicarbonate. 40 gm (5 tbsp) fine sugar. 1 can (397 gm) condensed milk. 150 ml (3/4 ...
From divinetaste.com


DARK CHOCOLATE FUDGE FROSTING - COOKEATSHARE
Trusted Results with Dark chocolate fudge frosting. Chocolate Fudge Buttercream Frosting - All Recipes. Easy and creamy chocolate fudge frosting.Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.. Caroline's Chocolate Fudge Frosting - All Recipes. A good fudgy frosting for cake or cupcakes. ... Smooth, shiny, spreadable, …
From cookeatshare.com


DARK CHOCOLATE CAKE WITH FUDGE FROSTING RECIPES
Dark, fudgy and ultra-moist chocolate cake slathered with a dark chocolate fudge frosting that’s ultra rich and not too sweet. This cake might just be your new favorite chocolate cake recipe! 1 cup (120 grams) dark or dutch-processed cocoa powder (I used 3/4 cup Dutch processed and 1/4 cup black cocoa for color – do not use all black cocoa).
From tfrecipes.com


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