Sunsweets Fudgy Chocolate Cake Recipes

FABULOUS FUDGE CHOCOLATE CAKE

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.

CHOCOLATE FUDGE CAKE

Steps:

• For the fudge icing:
• 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
• 1 cup plus 2 tablespoons unsalted butter, softened
• 1 3/4 cups confectioners' sugar, sifted
• 1 tablespoon vanilla extract
• For the cake:
• Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
• In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
• Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
• For the icing:
• Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
• In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
• Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

FUDGY CHOCOLATE CAKE

Steps:

• 1. Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed.
• 2. Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Add the hot water and beat to incorporate, about 1 minute longer. Divide batter between pans.
• 3. Bake cakes in a preheated 350-degree oven until a toothpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 10 minutes. Then turn onto a wire rack. Peel off lining paper; let cool.
• 4. Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
• 5. Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.

FUDGE CAKE

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.

CHOCOLATE FUDGE CAKE

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.

SUPER EASY FUDGY MINI CHOCOLATE CAKES

Steps:

• Set oven to 350 degrees.
• In the microwave or a small saucepan, melt the chocolate with butter, stirring until smooth.
• In a bowl, whisk together egg, sugar and salt until yellow and light.
• Whisk in the melted chocolate batter to combine.
• Add in the flour until thoroughly combined.
• Grease or butter 8 cupcake tins.
• Evenly divide the batter between each tin.
• At this point you can refrigerate and bake later.
• Bake for about 12 minutes, just until the tops crack.
• Remove the cakes from the oven.
• With a tea towel or oven mitts, place foil on top of the cupcake tins and seal on all sides.
• Turn over onto a flat surface and bang the bottom of the cupcake tins.
• Remove the cupcake tins to leave the cakes upside-down on the foil.
• Carefully turn right-side up and place on a plate.
• Serve immediately.

FUDGY CHOCOLATE DESSERT

Steps:

• In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13x9-in. baking dish coated with cooking spray. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours., Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

EASY CHOCOLATE FUDGE CAKE

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.

DENSE CHOCOLATE FUDGE CAKE

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

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.)

SUNSWEET'S FUDGY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F
• Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
• Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
• Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
• Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
• Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
• To serve, drizzle slices with melted raspberry jam.