Decadent Fudge Cake Recipes

DECADENT CHOCOLATE FUDGE CAKE RECIPE

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!

DECADENT FUDGE CAKE

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.

DECADENT CHOCOLATE FUDGE CAKE

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.

DECADENT FUDGE CAKE

Steps:

• Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Dissolve soda in buttermilk, stirring well.
• Add to creamed mixture alternately with flour, beginning and ending with flour.
• Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended (do not overbeat).
• Spoon batter into a heavily greased and floured 10 inch Bundt pan.
• Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched.
• Invert cake immediately onto a serving plate, and let cool completely.
• Combine 4 oz chopped white chocolate and 2 Tbls shortening in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until mixture is melted and smooth.
• Remove from heat.
• Drizzle melted white chocolate mixture over cooled cake.
• Melt remaining 1/2 cup mini-morsels and 2 tsp shortening in a small saucepan over low heat, stirring until smooth.
• Remove from heat, and let cool; drizzle over white chocolate.
• If desired, garnish with chocolate and white chocolate leaves.