Decadent Chocolate Fudge Cake Recipes

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DECADENT CHOCOLATE FUDGE CAKE RECIPE



Decadent Chocolate Fudge Cake Recipe image

If you are looking for an amazing chocolate fudge cake recipe, this is the 3 layer cake you want to make. This fudge cake is moist and delicious and surprisingly easy to make. It looks amazing, tastes even better and everyone will be asking for the recipe.

Provided by Laura

Categories     Baking     Desserts

Time 45m

Number Of Ingredients 29

4 C flour
1/2 C cocoa
4 tsp baking powder
4 tsp baking soda
2 tsp kosher salt
4 C water
4 C sugar
10 oz dark chocolate (chopped)
12 tbsp unsalted butter
4 tbsp canola oil
2 tsp pure vanilla extract
4 large eggs
2 C Chopped walnuts
1 1/2 C unsalted butter (softened)
3 C powdered sugar
1 tsp pure vanilla extract
4-6 tbsp heavy whipping cream
1 1/2 C unsalted sweet cream butter (softened)
1 - 8 oz cream cheese (soften)
1 1.2 Heryhey special cocoa powder
1/4 tsp kosher salt
7 C powder sugar
1/4 C heavy whipping cream
1 large piping bag with star tip
2 C chopped walnuts
1 ½ C mini chocolate chips
1 C semi sweet chocolate chips
1/2 C heavy whipping cream
1 large squeeze bottle

Steps:

  • Preheat your oven to 350 and using pam baking spray, spray 3 9inch round cake pans
  • Using a medium whisk together the flour, cocoa powder, baking powder, baking soda, and salt
  • Using a medium saucepan over medium to high heat, combine the water and sugar.
  • Bring to a boil and stir until the sugar is dissolved. About 1 minute
  • Remove from heat and whisk in the chocolate and butter until melted
  • Whisk in the canola oil and vanilla extract
  • Quicky whisk in the eggs to avoid them cooking into the chocolate mixture.
  • Gradually whisk in the dry ingredients until combined
  • Fold in the chopped walnuts
  • Divide the batter between the three round cake pans
  • Bake cakes for 30-35 minutes or until a toothpick comes out clean
  • Using a standing mixer, beat together all ingredients until combined and smooth
  • Remove the cakes from the pans
  • Cut the domes off the tops of the cakes
  • Place the first cake layer down onto a cake board
  • Scoop 1 C of the vanilla frosting onto the top of the cake layer and smooth evenly
  • Place the second cake layer on top
  • Scoop remaining vanilla frosting on top of the second layer and smooth evenly
  • Place the third cake layer on top of the frosting
  • Using the standing mixer again, beat the cream cheese and butter until combined and smooth
  • Gradually mix in the cocoa powder, vanilla and salt
  • Very slowly, beat in the powder sugar until combined
  • Whisk in the heavy whipping cream until the ice cream is smooth and fluffy
  • Chocolate walnut mix Directions
  • Combine into a bowl and mix together
  • Scoop 1 C chocolate frosting into the large piping bag and set aside
  • Using the remaining chocolate frosting, frost the entire cake
  • Coat the bottom of the cake with the chopped walnut and chocolate chip mix
  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour ganache into the squeeze bottle
  • Pipe dollops of ganache over the edge of the cake and cover the top, spreading evenly
  • Pipe dollops of frosting on top
  • Sprinkle with some left over walnut and chocolate chips.
  • Cut and enjoy!

FUDGE FROSTING



Fudge Frosting image

Delicious frosting for my "Fudge Cake" or any chocolate cake recipe! Very decadent! (Cook time is after mixture comes to rolling boil)

Provided by SilentCricket

Categories     Dessert

Time 16m

Yield 1 batch of frosting for layer cake or oblong cake

Number Of Ingredients 7

2 cups sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup shortening
2 ounces unsweetened chocolate, cut up (or 6 TBSP.cocoa plus 4 tsp. shortening)
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Mix all ingredients except vanilla in sauce pan.
  • Stir over low heat until chocolate and shortening melt.
  • Bring to a full rolling boil, stirring constantly.
  • Boil 1 minute.
  • Remove from heat and beat until lukewarm.
  • Add vanilla.
  • Beat until looks ready to spread.
  • Use to frost my Fudge Cake or your favorite chocolate cake recipe!

Nutrition Facts : Calories 3069.6, Fat 136.8, SaturatedFat 46.8, Cholesterol 17.1, Sodium 712, Carbohydrate 488.5, Fiber 9.4, Sugar 423.1, Protein 11.3

SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING



Super Decadent Chocolate Cake with Chocolate Fudge Frosting image

This Super Decadent Chocolate Cake with Chocolate Fudge Frosting is the ONLY chocolate cake recipe you'll ever need!

Provided by Ashley Manila

Categories     Dessert

Time 1h25m

Number Of Ingredients 18

1 cup granulated sugar
1 cup light brown sugar, packed
1 and 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 cup sour cream
1/4 cup whole milk
1/2 cup melted coconut oil, canola oil, or vegetable oil
1 tablespoon vanilla extract
1 cup freshly brewed coffee or freshly boiled water
8 ounces semi-sweet or bittersweet chocolate, coarsely chopped
20 Tablespoons (12 ounces) unsalted butter, softened
3 and 1/2 cups confectioner's sugar
2 teaspoons vanilla extract
1/4 teaspoon salt

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.

DECADENT CHOCOLATE CAKE RECIPE



Decadent Chocolate Cake Recipe image

Provided by CakesCottage

Categories     Dessert

Time 2h5m

Number Of Ingredients 19

Cake :
1cup-12 tbsp all-purpose flour
2cup sugar
¾cup cocoa powder
2 eggs
1tsp baking soda
1tsp baking powder
1tsp salt
1cup milk
8tbsp oil
2tsp vanilla extract
1cup boiling water
1½tsp Nescafe instant coffee granules
Chocolate frosting:
8 tbsp butter or margarine, softened
½ cup powdered sugar
10tbsp cocoa powder
⅓cup milk
1tsp vanilla extract

Steps:

  • For Cake :
  • Heat oven to 350°F. Grease and flour three 9-inch round 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 electric mixer 2 minutes. Stir in coffee. Pour batter into prepared pans.
  • Bake 30 to 35 minutes for round pans or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • To make the frosting:
  • Beat room temperature soften butter in medium bowl until fluffy.
  • Add powdered sugar and cocoa alternately with milk, beating to spreading consistency
  • (additional milk or less may be needed). Stir in vanilla. About 2 cups frosting.
  • Frost the cake.
  • Garnish with chocolate sprinkles (optional) and set in a fridge for a few hours before serving.

DECADENT FUDGE CAKE



Decadent Fudge Cake image

Everyone loves the rich flavor in this decadent cake made with four types of chocolate. -Anna Hogge, Yorktown, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 12

1 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1 cup buttermilk
1/2 teaspoon baking soda
2-1/2 cups all-purpose flour
8 ounces German sweet chocolate, melted
1 cup chocolate syrup
2 teaspoons vanilla extract
1-1/4 cups miniature semisweet chocolate chips, divided
4 ounces white baking chocolate, chopped
2 tablespoons plus 1 teaspoon shortening, divided

Steps:

  • Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely., Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.

Nutrition Facts : Calories 519 calories, Fat 25g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 192mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 2g fiber), Protein 7g protein.

DECADENT CHOCOLATE FUDGE CAKE



Decadent Chocolate Fudge Cake image

Chunks of chocolate cake mixed with chocolate ganache pressed into a springform pan, chilled, unmolded, and then coated with more ganache. To die for! The interesting way this cake is made is what drew my attention to it. I had to try it! I was not dissapointed!! A heart shaped insert for the springform pan will also make this a great Valentines dessert. I got this recipe from busycooks.about.com. Mmmm..

Provided by lisar

Categories     Dessert

Time 50m

Yield 16-20 serving(s)

Number Of Ingredients 7

1 package two layer devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
16 ounces good quality semisweet chocolate, chopped (can use good quality choc. chips)
1 1/3 cups heavy cream
1/4 cup unsalted butter

Steps:

  • Prepare cake mix as directed on package, using water, oil and egg measurements above.
  • Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes.
  • Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
  • Melt chocolate in medium saucepan over low heat.
  • Heat cream and butter together in a large saucepan until it boils.
  • Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
  • Line 9" springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl.
  • Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread and press evenly in prepared pan, smoothing top. Freeze for one hour.
  • Unmold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings.

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