Filled Fudge Cake Recipes

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FUDGE FILLED VANILLA BUNDT CAKE



Fudge Filled Vanilla Bundt Cake image

This Fudge Filled Vanilla Bundt Cake recipe is buttery and moist with a super fudgy cream cheese filling inside! Absolutely delicious!

Provided by Cookies & Cups

Categories     Dessert

Time 1h20m

Number Of Ingredients 14

1 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups flour
5 ounces cream cheese, room temperature
6 ounces semi- sweet chocolate chips, melted
1 egg
1 cup powdered sugar
1- 2 Tbsp milk
mini chocolate chips to garnish

Steps:

  • Preheat oven to 325°
  • Heavily grease a bundt pan with butter or shortening and dust with flour, set aside.
  • In the bowl of your stand mixer beat the butter and the sugar together for 2 minutes on medium speed until light and fluffy, scraping the sides of the bowl as necessary. Add in the eggs and vanilla and continue mixing until smooth and combined.
  • Mix the baking powder and salt into the mix and combine.
  • Turn mixer to low and add in flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
  • In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese, until it's smooth. Finally beat in the egg into the mixture until creamy.
  • To assemble the cake spread half of the cake batter into the bottom of the prepared bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn't touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely.
  • Bake for 50- 55 minutes or until the cake is set.
  • Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.
  • Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.
  • Serve warm or at room temperature.

FUDGE-FILLED VANILLA CAKE



Fudge-Filled Vanilla Cake image

For my husband's birthday cake, I used white chocolate pudding mix as part of the cake's topping. Guests rated this fluffy cake excellent. -Linnea Ledgister, Wausau, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 19

1 package white cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup white baking chips, melted
FUDGE FILLING:
1 cup semisweet chocolate chips
3 tablespoons butter
2 tablespoons 2% milk
1/4 cup confectioners' sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
MOUSSE TOPPING:
1-1/2 cups cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack., For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE FUDGE FILLING



Chocolate Fudge Filling image

Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 5

1 (12-ounce) bag semisweet chocolate chips
1/4 cup confectioners' sugar
1/2 teaspoon coarse salt
3/4 cup evaporated milk
1/2 teaspoon pure vanilla extract

Steps:

  • Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
  • Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

HOT FUDGE CAKE



Hot Fudge Cake image

Here's a wonderful way to top off a great meal-a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Ice cream or whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

FUDGE CAKE



Fudge Cake image

For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.

Provided by Kristen Faux

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 18

Number Of Ingredients 12

1 ½ cups white sugar
1 teaspoon vanilla extract
2 large eggs eggs
1 cup milk
1 tablespoon fresh lemon juice
½ cup unsweetened cocoa powder
1 cup hot water
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup butter

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.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g

EASY CHOCOLATE FUDGE CAKE



Easy chocolate fudge cake image

Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win

Provided by Member recipe by misskay

Categories     Afternoon tea, Dessert

Time 55m

Number Of Ingredients 12

150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk (a little more if needed)

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.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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