FUDGE CAKE
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
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
CHOCOLATE FUDGE CAKE
Looking for an easy chocolate cake recipe? This Chocolate Fudge Cake from Delish.com is the best!
Categories chocolate cake chocolate cake fudge cake dessert
Time 2h30m
Yield 10
Number Of Ingredients 16
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.
FUDGY DARK CHOCOLATE CAKE
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
- Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.
Nutrition Facts : Calories 548 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
FABULOUS FUDGE CHOCOLATE CAKE
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
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
FUDGY DELUXE CHOCOLATE CAKE
The only chocolate cake recipe I ever use. Very dense, moist, fudgey and rich! Works for me every time. The super fudgey frosting totally makes it. I've also made it in a 9 x 13 pan and it worked great. I've tried it with dark brown sugar and it was delicious. I've tried using butter instead of margarine, but the cake didn't seem to hold together quite as well.
Provided by Jillster
Categories Dessert
Time 1h
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- THE CAKE:.
- Preheat the oven to 350.
- Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary).
- Melt chocolate in microwave and set aside to cool.
- Mix flour, soda, and salt and set aside.
- Beat the margarine in a mixer until it's soft
- Add brown sugar and eggs and beat until light and fluffy (about 5 min.).
- Beat in vanilla and cooled melted chocolate.
- Mix in sour cream and dry ingredients alternately, and then beat well.
- Stir in boiling water (batter will be thin and runny).
- Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly.
- Allow to cool on a rack for 10 minutes, and then remove from pans.
- Allow cakes to cool completely, and then frost.
- SUPER FUDGEY FROSTING:.
- Melt chocolate and butter together ( I microwave it) and allow to cool
- Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low.
- Add melted butter and chocolate.
- Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up).
Nutrition Facts : Calories 666.1, Fat 29.8, SaturatedFat 14.7, Cholesterol 83.1, Sodium 503.8, Carbohydrate 100.3, Fiber 3.3, Sugar 77.2, Protein 7
FUDGY PUDGY CAKE
"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
Nutrition Facts : Calories 649 calories, Fat 29g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 659mg sodium, Carbohydrate 96g carbohydrate (74g sugars, Fiber 1g fiber), Protein 6g protein.
EASY CHOCOLATE FUDGE CAKE
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
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
CHOCOLATE LOVERS DELUXE FUDGY BROWNIES
Rich and chocolaty, these brownies satisfy even the most hardcore chocolate lover. These are always the first thing to sell out at a bake sale! Great with a glass of cold milk. Enjoy!
Provided by Loves2Teach
Categories Bar Cookie
Time 40m
Yield 16 brownies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Grease an 8" square baking pan with non-stick cooking spray.
- In medium bowl stir together butter, sugar, eggs and vanilla.
- Add flour, cocoa and salt stirring just until blended.
- Mix in half of the walnuts, if desired.
- Spread mixture and sprinkle with remaining walnuts.
- Bake about 30 minutes, until top appears dry and center is set.
- Cool brownies in pan on wire rack.
- To wrap, cut brownies into squares.
- NOTE: To toast walnuts, spread on baking sheet.
- Bake in 350 degrees oven stirring occasionally, about 10 minutes or until lightly browned.
- Remove from oven and cool completely.
- My dh has also added chocolate chips to the batter with WONDERFUL results!
Nutrition Facts : Calories 177, Fat 8.7, SaturatedFat 5.3, Cholesterol 43.6, Sodium 113.7, Carbohydrate 24.3, Fiber 1.1, Sugar 16.8, Protein 2.2
DENSE CHOCOLATE FUDGE CAKE
Provided by Ian Knauer
Categories Cake Mixer Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly Quick & Easy Anniversary Family Reunion Potluck Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make cake:
- Preheat oven to 325°F with rack in middle. Flip bottom of springform pan so lip is facing down, then lock in place. Butter bottom and side of pan, then dust bottom with flour, knocking out excess.
- Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Melt chocolate with butter in a 3-quart heavy saucepan over low heat, stirring. Remove from heat and whisk in eggs and water until smooth. Whisk into flour mixture, then whisk in sugar until smooth. Pour into pan and rap on counter to eliminate any air bubbles.
- Bake until cake is just starting to pull away from side of pan and a wooden pick inserted into center comes out clean, 1 1/4 to 1 1/2 hours.
- Cool cake in pan 20 minutes, then remove side of pan and cool completely, at least 1 hour.
- Make glaze:
- Melt chocolate in a small metal bowl set over simmering water, stirring until smooth. Stir in butter and corn syrup. Cool slightly, then spread just over top of cooled cake.
FUDGY CHOCOLATE BIRTHDAY CAKE
Categories Cake Chocolate Dairy Dessert Bake Kid-Friendly Birthday Party Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
- Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
- Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
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5/5 (169)Total Time 1 hr 10 minsCategory CakeCalories 473 per serving
- Preheat oven to 150C/300F (standard) or 130C/265F (fan). Grease a 22 cm / 9" springform cake pan and line with parchment / baking paper.
- Melt butter and chocolate: Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.
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4.9/5 (118)Total Time 1 hr 15 minsCategory Cakes, DessertsCalories 302 per serving
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or 9-inch) with non stick cooking oil spraying. Line base with parchment paper. *SEE NOTES*
- Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
- Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat.
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5/5 (4)Estimated Reading Time 6 minsCategory CakeTotal Time 30 mins
- Spray each ramekin lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Coarsely chop 2 ounces of semi-sweet chocolate. Set the other ounce aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted and combined. Reheat in 5 second increments if needed, stirring after each increment. Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg, and vanilla until combined. Set aside.
- In a small bowl, whisk the flour, baking powder, and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps. Pour evenly into the ramekins; they should be just around 3/4 of the way full. If you have too much batter (you shouldn’t), make a mini cupcake in a cupcake pan. Cut the remaining 1 ounce of chocolate in half. Drop it into the centers of the cakes and use a spoon to fully submerge it.
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- Combine all the dry ingredients in a bowl. With a hand whisk, mix the dry ingredients to make sure there are no lumps. (see notes on how to make this a one bowl cake - by using a weighing scale)
- Microwave the butter in a large bowl to melt and mix in the cream cheese with it to form a smooth paste.
FUDGY ONE BOWL CHOCOLATE CAKE - EATS DELIGHTFUL
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Reviews 1Total Time 1 hr 40 minsEstimated Reading Time 6 mins
- Preheat your oven to 350°F. Grease 2 (9 inch) cake pans and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk to combine.
- Create a well in the center of the dry ingredients. Add your milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat together until everything is incorporated, and you're left with a thick batter.
- Slowly incorporate the boiling water into the cake batter (in 2 or 3 additions), beating well after each addition. The batter will be very fluid.
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5/5 Total Time 2 hrsServings 1
- Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
- In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
- Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
- Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
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