CHOCOLATE FUDGE CAKE
I first made this chocolate fudge cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. -Katarina Greer, Victoria, British Columbia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Grease a 13x9-in. baking pan; line with parchment. Grease the paper; set aside. In a large bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with water and milk, beating well after each addition., Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Discard parchment. Cool cake completely., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter. Spread with chocolate frosting; decorate with vanilla frosting.
Nutrition Facts : Calories 306 calories, Fat 14g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 264mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
ULTIMATE CHOCOLATE CHOCOLATE CHIP FUDGE CAKE
Judge a cake by the list of ingredients. How can a cake be truly deeply rich chocolate with only a bit of cocoa? This cake has a depth of flavor that can only come when real chocolate is used in sizeable amounts. Use a higher quality chocolate to further heighten the flavor. This cake is VERY easy to make. Do NOT try to lighten up this cake...it needs the fat in the whole milk and butter to add to the moistness. I originally found this on Epicurious.com but have made a few changes for my own taste. I hope you enjoy this!
Provided by LillyZackMom
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Butter and parchment line two 8x2 baking pans.
- Measure all ingredients (except chocolates) inth a large mixing bowl. Mix once or twice by hand to incorporate ingredients.
- Blend for 30 seconds on LOW speed, scraping bowl constantly.
- Melt chocolate bars in the microwave by heating for 30 second intervals.
- Add melted chocolate to mixing bowl. Beat for 3 minutes on HIGH speed.
- Mix in chocolate chips by hand.
- Spoon into the pans and level them off.
- Bake layers for 45-50 minutes or until a toothpick inserted comes out clean.
Nutrition Facts : Calories 502.6, Fat 22.8, SaturatedFat 13.3, Cholesterol 81.1, Sodium 633.7, Carbohydrate 70.6, Fiber 3.8, Sugar 45.4, Protein 8
KILLER CHOCOLATE CAKE
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Provided by Raquel Pelzel
Categories Dessert Cake Bake Chocolate Dark Chocolate Soy Sauce Buttermilk
Yield Makes one 9-by-13-inch frosted cake
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
- Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
- Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
- Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
- Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
- DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.
OLD-FASHIONED FUDGE CAKE
This simple one-layer cake has a nice texture, cuts well, is moist and the frosting is fast and easy to make. -Mary Schillinger, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.
Nutrition Facts : Calories 498 calories, Fat 16g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 362mg sodium, Carbohydrate 85g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
DECADENT FUDGE CAKE
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
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.
KILLER CHOCOLATE CAKE
Deliciously rich Killer Chocolate Cake with chocolate ganache and mascarpone cream layers. Perforce for any celebration.
Provided by vegetariandepartment
Categories Dessert
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- First of all, we need to make the base. Preheat the oven to 150C or 300F degrees.
- Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water.
- To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute.
- Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture.
- Using a hand mixer whisk in eggs one at a time.
- Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined.
- In the end add vegetable oil and vanilla.
- With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well - approximately 10cm deep as the cake will rise twice in size.
- Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS.
- When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely.
- Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter.
- When chocolate is fully melted remove from hot water bath to cool down (approx. 10min) and add double cream. Mix well until fully combined and glossy.
- Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well.
- Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later) Stuck them on top of each other finishing up with a layer with no mascarpone cream. "plaster" the gaps with remaining mascarpone cream so it looks neat and tidy.
- Pour the ganache on top of the cake and spread it evenly.
- When I am covering the cakes with ganache (or any other liquid-ish glazing) I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess.
- Decorate the cake with fruits berries and/or chocolate garnishes.
Nutrition Facts : Calories 612.2, Fat 32.5, SaturatedFat 18.4, Cholesterol 100.5, Sodium 641.7, Carbohydrate 79.7, Fiber 5.3, Sugar 46.1, Protein 9.3
BEST EVER RICH CHOCOLATE FUDGE CAKE
I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 3 9inch cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease and flour 3 9-inch cake pans.
- In a large mixing bowl, cream the butter until smooth.
- Gradually pour in the brown sugar, then eggs.
- Beat with mixer until light and fluffy, approx 5 minutes.
- On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
- Add flour alternately with sour cream, beating at low speed until smooth.
- Pour in boiling hot water and stir until blended.
- Pour into the prepared pan.
- Bake about 25 minutes or until done.
- Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.
Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5
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