Decadent Chocolate Fudge Cake Recipes

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
• Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
• With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
• In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

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.

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.